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"Organic Certified Coconut Cream" and Non-Organic Coconut Cream is available different packing
sizes and is available either in tin cans or tetra packs
Coconut Cream is produced by directly squeezing grated coconut meat using a mechanical
screw press. The coconut milk is used mainly to make desserts, dry sauces, and mixed in tropical
drinks or beverages. It is also used for soups and general cooking. This distinction is usually not
made in western countries since fresh coconut milk is usually not produced. Most consumers
buy coconut milk in cans or tetra packs. Canned coconut cream is typically combine the coconut
milk with the addition of water as a filler.
Depending on the age of the coconut, the milk itself, a thicker, more paste-like consistency floats
to the top of the can, and is sometimes separated and used in recipes that require coconut cream
rather than coconut milk. Shaking the can prior to opening will even it out to a cream-like thickness.
Some buyers requires adding of thickening agents to prevent the milk from separating inside the
can, since the separation tends to be misinterpreted as a sign of spoilage by people who have no
experience with coconut milk/cream.
Once opened, cans of coconut cream must be refrigerated, and are usually only good for a few
days. Coconut milk should never be left at room temperature, as the milk can sour and spoil easily.
Coconut Cream has a fat content of approximately 24% depending on buyer's requirement.
sizes and is available either in tin cans or tetra packs
Coconut Cream is produced by directly squeezing grated coconut meat using a mechanical
screw press. The coconut milk is used mainly to make desserts, dry sauces, and mixed in tropical
drinks or beverages. It is also used for soups and general cooking. This distinction is usually not
made in western countries since fresh coconut milk is usually not produced. Most consumers
buy coconut milk in cans or tetra packs. Canned coconut cream is typically combine the coconut
milk with the addition of water as a filler.
Depending on the age of the coconut, the milk itself, a thicker, more paste-like consistency floats
to the top of the can, and is sometimes separated and used in recipes that require coconut cream
rather than coconut milk. Shaking the can prior to opening will even it out to a cream-like thickness.
Some buyers requires adding of thickening agents to prevent the milk from separating inside the
can, since the separation tends to be misinterpreted as a sign of spoilage by people who have no
experience with coconut milk/cream.
Once opened, cans of coconut cream must be refrigerated, and are usually only good for a few
days. Coconut milk should never be left at room temperature, as the milk can sour and spoil easily.
Coconut Cream has a fat content of approximately 24% depending on buyer's requirement.
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| Thelma Development Corporation General Santos City, Philippines |
