Coconut cream is made from squeezing coconut flesh in hot water, leaving it to cool, then straining it, a process that yields both coconut milk and coconut cream. The two liquids will separate when left to stand: the thick white cream will rise to the surface of the liquid leaving the clear watery milk below. Coconut milk and cream are used both separately and together in curries and spicy soups to 'cool' the heat of the dish. They're also delicious in sweets such as coconut rice pudding or coconut ice cream. Add to South East Asian, South Indian or Caribbean curries, soups, and rice and fish dishes; it is also used to mellow the fieriness of spicy sauces. Add it gradually until you have reached the desired consistency; alternatively, reconstitute in boiling water to produce thinner, more liquid coconut milk.Disclaimer:
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