Canned coconut cream and coconut milk are different products despite being derived from the same source. Coconut cream is thick and rich, made from the first press of coconut meat, while coconut milk is thinner, resulting from subsequent presses with added water. A practical tip for maximizing their use is to refrigerate coconut milk, allowing it to separate into coconut cream and water, enabling their use in diverse recipes. The cream can replace heavy dairy products, while the liquid can enhance soups or beverages.
Once you have the chilled cream and liquid separated from canned coconut milk, they can be used in the same recipe in different ways, or in two totally different recipes.
Coconut cream and coconut milk are related, but not exactly the same. Coconut cream is made from the first press of coconut meat with very little water, so it is very thick and nearly sold in texture.
Collection
[
|
...
]