You may have observed that coconut milk and coconut cream are sold close to one other on supermarket shelves and have almost identical packaging.
They seem to be so identical that you may easily confuse one for the other. They may seem to be great alternatives for one another, but are they?
The fundamental distinction between coconut milk and coconut cream, like with dairy milk and cream, is the fat content.
Although they are comparable in many respects, they are also not interchangeable.
Continue reading to discover about the differences between them and how they may and cannot be used as alternatives in your regular meals.
- What Is Coconut Milk?
- What Is Coconut Cream?
- Can I Use Coconut Cream Instead of Coconut Milk?
- What Can I Make with Coconut Cream and Milk?
- In Summary
- Can I substitute coconut milk for coconut cream?
- How to make coconut cream out of coconut milk?
- Does coconut cream actually taste like coconut?
- What is coconut cream used for?
- How do you thicken coconut milk into cream?
- What is the best substitute for coconut cream?
- Does coconut cream need to be refrigerated?
- Can you use canned coconut milk instead of cream?
- Can you use coconut cream in coffee?
- Should I use coconut cream or coconut milk for curry?
What Is Coconut Milk?
Coconut milk is nothing more than an emulsion of coconut and water. Stabilizers and preservatives are also often found in store-bought types. They aid in keeping it fresh, since the high fat content of coconut milk causes it to deteriorate rapidly.
Homemade coconut milk is a possibility. It’s as easy as heating coconut flesh in water, blending it, and then straining it through a cheesecloth or equivalent to remove any clumps or pieces.
Don’t waste the pulp; instead, prepare coconut flour by roasting the residual pulp at a low temperature to thoroughly dry it, then blending it until smooth. Coconut flour is an excellent gluten-free flour replacement!
Do you want to purchase coconut milk? Look for coconut milk at the grocery store.
What Is Coconut Cream?
Coconut cream is likewise an emulsion of coconut and water, but the coconut to water ratio is greater, making it thicker and more delicious. This variation in consistency is akin to the difference between heavy cream and dairy milk.
Coconut cream must have at least 20% fat, but coconut milk has just 10% fat. That implies that coconut cream is more paste-like, making it ideal for recipes that call for extra fat without a lot of moisture.
Do you want to purchase coconut cream? Find out where to get coconut cream at the grocery shop.
Can I Use Coconut Cream Instead of Coconut Milk?
In a pinch, you may be able to swap coconut cream for coconut milk, but it nearly always depends on the meal.
You run the danger of using too much fat or too little moisture when creating baked products, which may ruin items like cakes and biscuits. You might perhaps remedy this issue by diluting coconut cream with warm water, resulting in coconut milk.
You’d only have to be careful not to dilute it too much or too little, since this might impact baked items. Coconut milk should be opaque, fully blended (no lumps! ), and approximately the consistency of whole milk.
Nevertheless, replacing coconut milk with coconut cream is a little more difficult.
In principle, you could heat the coconut milk to evaporate some of the water and make it richer and thicker, similar to coconut cream. But, this should be done with great care, particularly if you only have enough stuff to make one dish!
If you heat coconut milk for too long at too high a temperature, it can curdle, which is probably not what you want. To keep it smooth, gently cook it on the burner while stirring it often.
There is a more easy option depending on how much time you have.
You may store a can of coconut milk in a cold area (ideally the refrigerator) for a few hours before using it. When you open the can, the solids and water will have separated, leaving you with lovely coconut cream at the top!
So be cautious while scooping it out since you don’t want much of the water below to mingle with the cream.
What Can I Make with Coconut Cream and Milk?
Coconut products are quite flexible, appearing in a wide range of cuisines and kinds of foods.
The main thing to remember is that the unique coconut taste is generally highly noticeable in meals that use it. As a result, if you or the folks you’re cooking for dislike its taste, it’s not the greatest dairy alternative (but if thats the case, then you likely wouldnt be reading this in the first place).
Many people associate coconut with a sweet taste profile, which makes sense given that it is a fruit. Coconut milk or cream is a significant element in a variety of sweets.
Both coconut cream and coconut milk may be used to produce a great dairy ice cream alternative, and many Asian cuisines utilize it to boil sticky rice and serve it with mango or other fruits.
These treats, among others, are ideal for vegetarians and those who are lactose intolerant. Coconut cream may also be beaten like heavy cream to make a delectable vegan icing for anything your heart wants.
On the savory side, coconut milk and cream have several applications. The fat content helps to offset excessive heat levels, making it ideal for hot foods that need something to tone it down.
It is a common element in curries as well as various types of sauces and soups. Its taste profile complements meals like salmon very well, making it an excellent item to have on hand.
In brief, coconut cream and coconut milk are fundamentally the same, with varying coconut-to-water ratios. Coconut milk may be made by diluting coconut cream, and coconut milk can be cooked down to become more like coconut cream if necessary.
Nevertheless, there are also additional factors to consider before utilizing them as alternatives, such as the changing fat content and their impact on baked products. Coconut milk and cream are both versatile ingredients that may give your food a distinct taste and lovely texture.