cream of half a coconut
Rich in medium-chain fatty acids (MCTs) and saturated fat, providing dense calories; contains modest amounts of manganese and iron, though nutrient density is relatively low compared to the caloric content.
About
Coconut cream is a thick, rich emulsion extracted from the flesh of mature coconuts (Cocos nucifera), a tropical palm native to Southeast Asia and the Pacific Islands. It is produced by grating the white endosperm of the coconut and steeping it in hot water, then straining and collecting the liquid; the first pressing yields thick coconut cream, while subsequent pressings produce lighter coconut milk. Coconut cream is distinguished by its high fat content (approximately 20-30% fat by weight), which gives it a dense, viscous consistency and a sweet, nutty coconut flavor. It differs from coconut milk, which is thinner and contains less fat, though both are derived from the same plant material.
Coconut cream is a staple ingredient in tropical and Southeast Asian cuisines, valued for its richness and ability to create complex flavor profiles in both sweet and savory dishes.
Culinary Uses
Coconut cream serves as a foundational ingredient in Southeast Asian, Caribbean, and Pacific Island cuisines. It is essential in curries (Thai, Vietnamese, Malaysian), where it provides body and richness to the sauce while tempering spice. Coconut cream enriches soups, particularly tom kha gai (Thai coconut chicken soup), and is used in desserts including puddings, ice creams, and custards. In Caribbean cooking, it features prominently in dishes like callaloo and rice and peas. The ingredient can be whipped to create mousse-like textures or reduced to concentrate its flavor. It pairs well with aromatic spices such as lemongrass, galangal, and turmeric, and balances acidic elements like lime juice and tamarind.