Coconut cream is a white emulsion of coconut oil in water obtained by squeezing fresh coconut meat that has been grated or crushed, with or without adding water.
Coconut cream has a creamy taste that enhances the flavor of dishes. It contains three main nutrients: fat at 33.80%, protein at 6.10%, and carbohydrates at 5.60%.
Traditionally, coconut cream is made by grating coconut meat and then squeezing it to extract the milk. Coconut cream is perishable, so in the industry, it undergoes sterilization to increase its shelf life, resulting in sterilized coconut cream available in cans, tetra packs, or retort pouches. Sterilization can be done using hot steam or UHT (Ultra High Temperature) methods.