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Cream of Coconut is sweet, luxurious, and loaded with coconut flavor. Not to be confused with coconut cream, or coconut milk, this guide will share everything you need to know about the ingredient Cream of Coconut.
The Ultimate Cream of Coconut Guide
We decided to write this ultimate Cream of Coconut guide because we always get so many questions about this amazing ingredient! What is it, is it the same as coconut cream or coconut milk, and what can I use it for?
All of those questions and more will be addressed in this post.
WHAT IS CREAM OF COCONUT?
Cream of coconut is a sweet, thick, syrupy liquid. It’s typically used in mixed drinks like pina coladas or smoothies. It is not the same thing as coconut cream or coconut milk.
Cream of coconut is pureed, concentrated coconut that’s been sweetened—kind of like sweetened condensed milk is just condensed, sweetened milk.
You can use Cream of coconut straight out of the bottle or can and it does not need to be cooked to be consumed. You can mix it into foods and drinks, or use it as an ingredient or sweetener. I like to use it in marinades and in curries.
Coco Lopez has a couple different recipes on their website as well.
IS CREAM OF COCONUT THE SAME AS COCONUT MILK?
No: Cream of coconut is NOT the same as coconut milk! Nor is it the same as coconut cream.
Coconut milk, coconut cream, cream of coconut—the names of these three foods are confusingly similar, so let’s break down the three:
Coconut milk is made in a similar manner as almond or oat milk: coconut flesh is blended with water, then strained. The resulting liquid is coconut milk. Coconut milk is milky and slightly thicker than cow’s milk. It can be purchased canned, or in a refrigerated carton. The refrigerated variety often as thickeners and sweeteners added, just like almond milk.
Coconut cream is specifically the part of the coconut milk with the highest fat content; just like cream rises to the top of a bottle of whole milk, coconut cream rises to the top of a can of coconut milk. You can separate the coconut cream from whole-fat coconut milk, or you can simply buy a can of pure coconut cream. Coconut cream has the texture of softened vegetable shortening. It can be whipped into dairy free whipped cream, or used to add a creamy texture to soups. A lot of people have told me they’ve used a little coconut cream in my Zuppa Toscana recipe.
Cream of coconut is condensed and sweetened coconut puree. It’s thick, smooth, syrupy, and decadent. While it’s usually intended for sweet things, if you’re careful, it can be a fantastic addition to a curry or other sweet-savory plate!
IS CREAM OF COCONUT DAIRY-FREE?
Cream of coconut IS DAIRY-FREE. There is some confusion and misleading information on the internet, but I did my research and talked directly to a leading cream of coconut producer (Simply Squeeze Coco Real) three times to confirm that cream of coconut DOES NOT contain dairy.
Of course, it’s always wise to check each individual brand’s ingredients to ensure your specific container of cream of coconut is dairy-free.
If you think about it from a technical perspective, it makes sense that cream of coconut is dairy-free. Because the base ingredient is just coconut, no actual dairy “cream” is ever added. Rather, the “cream” part is coconut meat that’s been mashed to a yummy, fatty, creamy texture!
Since we don’t include the nutritional information from every manufacturer of Cream of coconut, please check your packaging for specifics if you need something dairy free.
CREAM OF COCONUT VERSUS COCONUT CREAM
We broke down the differences between cream of coconut and coconut cream above, but this section will explain the difference between the two in a bit more detail.
A foolproof way to tell between the two is to look for sugar in the ingredients: Cream of coconut has sugar, and coconut cream does not have sugar. Here’s a simplified list of the ingredients of each:
Cream of coconut: coconut, sugar, and usually a few preservatives and a thickener such as xanthan gum.
Coconut cream: coconut, water, and sometimes a thickener (like guar gum)
As these ingredients reflect, the key difference between Cream of coconut and coconut cream is the sweetness level: coconut cream has no sugar and is not sweet.
There’s also a distinct texture difference between the two. Cream of coconut tends to have a looser, syrupy consistency, while coconut cream is more reminiscent of a softened vegetable shortening or butter.
DOES CREAM OF COCONUT NEED TO BE REFRIGERATED?
Cream of coconut is shelf-stable when unopened, but it should be stored in the refrigerator after opening. You will need to shake or stir it before using since it usually separates a little bit during refrigeration.
WHAT CAN I SUBSTITUTE FOR CREAM OF COCONUT?
What you can substitute for cream of coconut depends on the type of recipe you’re following. Recipes that rely on cream of coconut’s viscosity and sweetness should try to stick with the original product.
Conversely, recipes that are simply benefitting from the flavor of coconut can use substitutes such as coconut syrup, coconut milk, coconut emulsion or extract, or coconut cream.
Depending on what type of recipe you’re using it for, you could also substitute a coconut syrup like the ones used in flavored sodas and coffees.
WHERE DO I FIND CREAM OF COCONUT?
Cream of coconut does not contain dairy or alcohol. However, you will find this ingredient at the liquor store or in the liquor aisle at your grocery store! At the time of this writing, a can or squeeze bottle of cream of coconut costs between $3–5 in the US.
Simply Squeeze Coco Real has a location finder if you’d like to find that product near you.
You can also easily order cream of coconut online or make it yourself using coconut cream or milk, sugar, and a thickener like corn starch. Some people like to add a small pinch of salt and/or coconut powder to intensify the flavor, but I have not tried these methods.
To make, combine the ingredients by simmering on low heat until the mixture reaches a syrup-y consistency. Serve and enjoy! You can keep this syrup in an airtight jar in the fridge for several weeks.
HOW LONG DOES CREAM OF COCONUT LAST?
When I purchase Cream of coconut in a squeeze bottle (Coco Real), I keep it in the fridge and use it as needed. I’ve kept it in the fridge for 3-6 months with no issues. Since there’s no dairy and a lot of sugar, it does not mold or go bad quickly. If you have Cream of coconut from a can, transfer it into an airtight container with a tight-fitting lid, and store it in the fridge for months. I usually like to use a glass mason jar.
INGREDIENTS IN CREAM OF COCONUT
While homemade cream of coconut does have fewer preservatives, sometimes it’s just more convenient to grab a bottle from the grocery store and stick it in the fridge to have on hand.
If you’re looking for cream of coconut, the first two ingredients should always be coconut and sugar. Remember: if you don’t see sugar as an ingredient, then what you’re looking at isn’t cream of coconut!
Coco Real:
Coco Lopez:
WHAT CREAM OF COCONUT TO BUY
The top brands for cream of coconut are Coco Lopez and Coco Real (I usually order Coco Lopez from Amazon). You may also find other brands (like GOYA) which likely work just as well. You’ll be able to find more variety if you go to an Asian grocery store.
10 DECADENT CREAM OF COCONUT RECIPES
Cream of coconut is something that I love to keep on hand because it’s just so versatile. Whether you’re whipping up a co*cktail, adding some decadence to your curry, or boosting the flavor of your favorite tropical dessert, cream of coconut is your best friend.
I noticed that it can be hard to find recipes that use cream of coconut, so I compiled this list that features 10 amazing recipes using cream of coconut. Try them out and let me know how else you use cream of coconut!
Instant Pot Oatmeal, 5 Ways!
Instant Pot Oatmeal is the easiest, no-fuss breakfast, and it’s one of my favorite ways to use leftover cream of coconut.
Thanks to the Instant Pot, there’s no babysitting a pot on the stove or in the microwave, hoping it won’t boil over! I love customizing this basic recipe to suit everyone’s favorite tastes while keeping them healthy. There’s something for everyone with my 5 simple variations using regular pantry staples.
Instant Pot Pineapple Chicken Curry
Brett said this Instant Pot Pineapple Chicken Curry with coconut is one of the best things I have EVER made. EVER! So now, this Instant Pot curry recipe is going to be my new curry staple. It’s sweet, spicy, dairy-free, and extremely satisfying.
Blood Orange Coconut Cream Soda
This Cheesecake Factory Blood Orange Coconut Cream Soda dupe is a sweet, coconut-y crowd pleaser. Orange and lime work together to bring a tropical breeze right to your table—whether it’s January or July.
Simple Coconut Orange Soda
Simple Coconut Orange Cream Soda is the ideal spring or summer drink to perk up any occasion! It’s easy and perfect for a baby shower, bridal shower, end-of-summer party, dinner drink, or just a midday refreshment.
Dairy-free Coconut Rice Pudding (Instant Pot)
Dairy-free Coconut Rice Pudding is perfectly sweet, creamy, and satisfying. And now… even better in the Instant Pot! I’ve been getting more and more requests for yummy dairy-free Instant Pot desserts, so I’m glad I can deliver! This is just as good as the original, with a fabulous coconut flavor.
Grilled Swordfish Skewers With Coconut, Key Lime, and Green Chile Sauce
Cream of coconut takes center stage alongside key lime juice and serrano chili in this mouthwatering recipe from Food Network. Try these skewers out at your next summer barbeque!
Instant Pot Yogurt + FAQ (2-Ingredients, Plain or Sweet!)
Instant Pot Yogurt is so easy, creamy, and dreamy! This recipe requires no special tools or equipment besides an Instant Pot with a yogurt function. And, it only has 2 or 3 ingredients. Try it plain or sweetened!
Easy Instant Pot Mango Sticky Rice
This simple and easy Instant Pot Mango Sticky Rice is a delicious dessert with minimal ingredients. Sticky Rice, Smooth Coconut Sauce, and Fresh, Ripe Mango make this a savory and refreshing dessert. It’s also gluten and dairy-free.
Classic Piña Colada
This piña colada recipe from Smitten Kitchen will transport you at first sip from your kitchen to a sunny, beachside bar. And because you’re making it yourself, you can rest assured that it’ll turn out bursting with coconut-pineapple-y goodness—no skimping on the good stuff here!
Aries Cake
Cumin, cinnamon, ginger, and cloves combine with black pepper and anise to make this mesmerizingly-spiced cake. Add a coconut buttercream and saffron meringue and you’ve got a masterpiece that’s guaranteed to have guests asking for your recipe!
We hope you enjoyed this Ultimate Cream of Coconut Guide! If you have any additional questions we may have missed, please leave a comment so we can add it to the post!
Cream of coconut is shelf-stable when unopened, but it should be stored in the refrigerator after opening. You will need to shake or stir it before using since it usually separates a little bit during refrigeration.
One cup of canned coconut cream packs 46 grams of saturated fat, which is more than twice what you should get in an entire day. Saturated fats will raise your level of LDL (“bad”) cholesterol and thus raise your risk of heart disease and stroke.
Coconut cream is unsweetened and very thick; cream of coconut is very sweet with a syrupier texture. This means that recipes that call for each are optimized for sugar content.
The use of artificial preservatives ensures that unopened Coco Reàl will last for 12 months and is safe to use without refrigeration for 3 months once opened, although refrigeration will extend shelf life.
Unopened coconut cream can last for several months or even up to a year when stored at room temperature or in the refrigerator. However, once opened, coconut cream should be stored in an airtight container in the refrigerator and can last for 4-7 days.
It's widely used as a vegan substitute for heavy cream in savory dishes and desserts alike. Both ingredients share a similar, rich coconut-like flavor. However, coconut milk has a thinner consistency and is lower in fat and calories compared with coconut cream ( 2 , 5 ).
The glycemic index of coconut milk is low, making it super-healthy for diabetics. It contains various electrolytes, essential minerals, vitamins, proteins, fats, and fiber. Its fiber content slows the conversion of starch into glucose, maintaining steady blood sugar levels in diabetics.
As per these studies, coconut cream helps with stomach ulcers by protecting the lining of your stomach. May increase the levels of good cholesterol. Scientists have found that people with high cholesterol levels can benefit from adding coconut flakes to their diet.
Heavy cream contributes 3 grams of net carbs (and no fiber) to a diet, fewer than coconut cream at 4.6 grams of net carbs (and 2.2 grams of fiber). One last little bit of information: heavy cream is much richer in a wide assortment of vitamins, especially B vitamins, than coconut cream.
Coconut cream contains almost half the calories, less fat, and more carbohydrates than coconut oil. Both contain saturated fat, with coconut oil containing more than coconut cream. Coconut cream may also contain traces of potassium, which can be beneficial for the body in various ways.
After opening, our products should be kept refrigerated between servings, and we suggest consuming them within seven days. How are Real Coco coconuts picked and harvested?
Fresh unopened coconut can be stored at room temperature for up to four months, depending on its original freshness when purchased. Grated, fresh coconut should be put in a tightly sealed container or plastic bag. It can be stored in the refrigerator for up to four days or frozen for up to six months.
The content isn't supposed to be white like coconut milk, this product content has a somewhat clear brownish tint. The flavor is as it should be sweet coconutty, good product.
If you can't find ways to use up the coconut cream before its expiration date, the best place to store it is in the freezer. Done right, frozen coconut cream can last up to a few months. Freezing coconut cream may change its texture, flavour, or consistency. Still, it's much better than having to throw it out!
The best way to store coconut cream is in an airtight container in the refrigerator after opening. It should be used within a week of opening (same as coconut water), but I have stretched that out to two weeks before by trusting my nose and not detecting any funky smells.
No, you should not eat expired coconut cream in a can. Coconut cream contains high levels of fat, and when it goes bad, it can not only make you sick, but it can potentially cause food poisoning. Once the can has expired, the cream inside has most likely gone bad and can spoil more quickly than other foods.
The liquid will be an unappealing brown or yellow color. If the coconut cream looks grainy, this could also be a sign that it is spoiled. Another sign of spoilage is that the coconut cream may have an odor ranging from sour to putrid.
Sometimes in cold weather, even when kept in a pantry our Coconut Milk/Cream may solidify or curdle. To regain the liquid aspect, simply heat up in a pan, sit the can in a bowl of hot water or directly spoon into your food and stir well.
MCTs in coconuts help the liver detoxify. Compared to supplements or over the counter “detox” products, coconuts are safer for liver cleansing because MCTs are not stored as fat and are used for immediate energy. Coconuts are also known to lessen toxins that back up in the bloodstream, which can lead to liver damage.
In moderation, coconut milk can have health benefits, but consuming too much can have some undesirable effects. Coconut milk contains high levels of calories and fats. Combining a high intake of coconut milk with a carbohydrate-rich diet can result in weight gain.
Much of the cost is due to the high demand for the ingredient and the increased production cost. Coconut milk is used in many recipes, from smoothies to curries, and is even consumed by itself or as a plant-based milk alternative.
In the case of coconut milk, its glycemic load, which factors in a low overall carbohydrate and high fat content, means that blood sugar spikes are not likely in most individuals.
Switching to lower-fat milk, such as semi-skimmed milk (green top) from whole milk (blue top), which contains the most fat, is a good start. To make even more of a difference, try 1 per cent fat milk (orange top) or even better skimmed milk (red top).
Organic virgin coconut oil is packed with anti-bacterial, anti-microbial and anti-fungal nutrient lauric acid. This nutrient provides excellent support to help boost immunity and improve gut health. Coconut oil can aid in restoring healthy balance to an imbalance of bacteria in the gut.
Coconut cream can improve the health of the digestive system and promote digestion. It can relieve the symptoms of stomach ulcers and acid reflux disease as well. Coconut cream can give about 22% of the recommended daily allowance of iron.
Coconut cream is high in fiber and contains vitamin B, C, E, and essential minerals such as iron, selenium, salt, calcium, magnesium, and phosphorus in a modest serving size. Vitamin B aids in forming red blood cells, converting dietary calories into usable energy, and preventing anemia.
The humble coconut is a superfood for fuelling the body with clean fat, digestible protein, and filling fibre. As with any food, look for organic sources and ask your local healthfood store about coconut products, uses and benefits that may be suitable for your needs.
Tropical drinks and dairy-free desserts are my favorite uses. While it's not the same as coconut milk, you can still use coconut cream in place of coconut milk for soups, smoothies, and whole grains, for added richness. And when in doubt, whipping up a batch of luscious coconut whipped cream is always a good idea.
Compared to normal coconut milk, coconut cream has a much higher fat content, containing around 19-22% fat. Coconut cream still retains the delicious coconut flavor that coconut milk has, but is much thicker as it is essentially coconut milk with less water.
Plain Greek yogurt is another great coconut cream substitute. You can substitute equal parts in any recipe that calls for coconut cream. Since it won't have the coconut flavor, you can add some dried coconut into your recipe for the coconut flavor if desired.
Olive oil is a better choice for your health than coconut oil. Its health benefits are supported by more scientific evidence. It may lower your risk of heart disease, diabetes, and some cancers, and it is better suited for deep-frying.
Olive oil has more antioxidants than coconut oil. Coconut oil has more antimicrobial properties, making it a better choice for fighting funguses and infections. As coconut oil feels heavier than olive oil, some may feel it's too strong for the face. Others will love the rich feel.
Which is healthier — coconut oil or olive oil? The clear winner in this matchup is olive oil. That is because it is rich in good fat (polyunsaturated fat) and low in bad fat (saturated fat). Coconut oil contains 80 to 90 percent saturated fat.
Is coconut cream the same as Coco Lopez? No, coconut cream is not the same as Coco Lopez. Cream of coconut is sweetened and thicker in consistency than coconut cream.
Cream of coconut is sweeter that unsweetened coconut cream, so the two are not interchangeable. However – you can add sugar or simple syrup to coconut cream to make cream of coconut, and then you can add that mixture in lieu of cream of coconut.
Cream of Coconut is a creamy, very dense liqueur made with cream and coconut milk. We recommend to drink it only very fresh, and to always keep it in the fridge. The low alcohol content makes it perfect to replace or accompany dessert after a meal.
Absolutely! We use coconut milk or coconut cream in this recipe and it turns out amazingly creamy and ultra delicious! Coconut milk is my favorite base for coffee creamer!
Use immediately or refrigerate – it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 – 2 weeks! Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It's also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!
Defrosted coconut milk has a texture change. The solids fall to the bottom, and the liquid becomes quite grainy. The flavor is altered by the freezing and defrosting process. Even after blending, the taste and flavor will never be the same as fresh.
The short answer is yes! Coconut meat is just as healthy, if not more so, than the coconut oil alone. They share similar properties since they come from the same place. Coconut is non-toxic to dogs, but it does contain medium-chain triglycerides, which may cause some gastrointestinal upset and bloating.
Its wide mouth opening helps to eliminate waste, since you can scrape out any remaining syrup with a spoon or spatula and use up every last drop. Bartender-friendly, this Coco Real bottle includes a built-in oxygen barrier to keep the product fresh; no refrigeration is required!
Raw cacao is the purest form of chocolate one can consume. Whether consumed in powder form, as cacao nibs or cacao beans, it is far less processed than its heated and treated cocoa counterpart.
Fresh unopened coconut can be stored at room temperature for up to four months, depending on its original freshness when purchased. Grated, fresh coconut should be put in a tightly sealed container or plastic bag. It can be stored in the refrigerator for up to four days or frozen for up to six months.
If the coconut cream has a rancid or sour smell then it is most likely spoiled. Additionally, the color of the coconut cream should be white or light yellow and should not have any colors of green or gray. If it has changed color or has a strange smell, then it is best to discard it.
Compared to normal coconut milk, coconut cream has a much higher fat content, containing around 19-22% fat. Coconut cream still retains the delicious coconut flavor that coconut milk has, but is much thicker as it is essentially coconut milk with less water.
Once the coconut has been cracked, place the fresh coconut pieces into a plastic container or zip lock bag. You can use either shredded fresh coconut or chunks of fresh coconut meat. Seal the container tightly. Place the container into the refrigerator.
A fresh coconut will smell sweet and have a clean aroma about it. If yours doesn't and smells more like alcohol or has a mustiness to it, it's likely that your coconut is spoiled. Your only real options in this case is to either throw the coconut away or return it to the store. Eating it isn't advisable.
If you find a coconut that doesn't make a sloshing noise when shaken, do not choose it! Lots of coconut water is a good indication that the coconut is fresher. Those with less coconut water are more likely to have leaks or cracks where the coconut water has escaped, and mold may have gotten inside.
If you don't hear liquid, don't buy it because it is probably a spoiled coconut. Sniff the bottom of the coconut. If it smells off, foul, or like alcohol, it is bad and too old to eat.
To ensure that it stays fresh and doesn't spoil, make sure the lid or container is tightly sealed. If you plan on using only part of the coconut cream, transfer the remaining portion to a smaller airtight container, and this will help it keep longer.
Adding coconut cream to your diet can bump up your intake of potassium, an essential nutrient that plays a key role in fluid balance and blood pressure levels ( 3 ). Potassium is also necessary for several other aspects of health, including blood sugar management and bone health ( 4 ).
Creamed coconut, also known as coconut butter, is a coconut product made from the unsweetened dehydrated fresh pulp of a mature coconut, ground to a semi-solid white creamy paste.
Coconut cream contains 34% more saturated fat than its dairy counterpart. On the other hand, heavy cream contains 1.2 grams of unhealthy trans fat per half-cup, while coconut cup contains virtually no trans fat.
The short answer is yes! Coconut meat is just as healthy, if not more so, than the coconut oil alone. They share similar properties since they come from the same place. Coconut is non-toxic to dogs, but it does contain medium-chain triglycerides, which may cause some gastrointestinal upset and bloating.
Once opened, shredded coconut will keep on the counter for 2 to 3 weeks before turning rancid if you store it properly at room temperature. After opening, shredded coconut will keep in the fridge for 3 to 4 months before turning bad.
Coconut water is highly perishable and will begin to spoil quickly when exposed to air. Leaving it unrefrigerated overnight will not only dramatically decrease its shelf life, but it can also introduce harmful bacteria and mold that could cause food poisoning.
Introduction: My name is Wyatt Volkman LLD, I am a handsome, rich, comfortable, lively, zealous, graceful, gifted person who loves writing and wants to share my knowledge and understanding with you.
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