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In 1949, the Puerto Rican scientist Ramón López Irizarry discovered a method that improved the arduous task of extracting cream from pulpy coconut meat. Coconut cream was (and remains) a staple of Puerto Rican desserts, and the local government awarded Irizarry a grant to find a way to improve the extraction process for Puerto Rican manufacturers. He found that adding an equal weight of sugar to the coconut pulp greatly improved the efficiency of extraction, and soon went on to commercialize this sugary cream as Coco Lopez, aka cream of coconut, the bedrock of the piña colada.
Similar name aside, cream of coconut is a totally different product than coconut cream, which is simply coconut milk with a higher proportion of coconut solids to produce a high-fat, whippable substance—but without any sugar. And don’t confuse either of them with *creamed* coconut: a solid block of pureed coconut pulp that you can melt into sauces like buttah.
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Max Falkowitz
Max Falkowitz is a food and travel writer for The New York Times, Saveur, GQ, New York magazine’s Grub Street, and other outlets. He’s also the coauthor of The Dumpling Galaxy Cookbook with Helen You.
I'm a culinary enthusiast with a passion for exploring the intricate world of ingredients and their roles in various cuisines. My extensive knowledge stems from both practical experience and in-depth research, allowing me to delve into the nuances of culinary arts. Now, let's dissect the concepts mentioned in the article "What’s the Difference Between Coconut Cream and Cream of Coconut?" by Max Falkowitz.
The article delves into the fascinating history of coconut cream and cream of coconut, highlighting the work of Ramón López Irizarry, a Puerto Rican scientist in 1949. Irizarry's groundbreaking method for extracting cream from coconut meat, involving the addition of sugar for efficiency, led to the creation of Coco Lopez, also known as cream of coconut—a key ingredient in the piña colada.
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Coconut Cream:
- Definition: Coconut cream is characterized as a staple in Puerto Rican desserts and is derived from coconut milk with a higher proportion of coconut solids. This results in a high-fat, whippable substance without any added sugar.
- Ramón López Irizarry's Contribution: Irizarry's method revolutionized the extraction process, making it more efficient and commercially viable.
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Cream of Coconut:
- Definition: Cream of coconut, exemplified by Coco Lopez, is a different product compared to coconut cream. It is essentially coconut cream with added sugar, creating a sweetened version that became a key ingredient in the iconic piña colada.
- Historical Significance: Irizarry's grant from the local government played a pivotal role in the development of cream of coconut, showcasing its importance in Puerto Rican culinary history.
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Creamed Coconut:
- Definition: The article mentions "creamed" coconut as a solid block of pureed coconut pulp that can be melted into sauces. This is distinct from both coconut cream and cream of coconut.
In essence, this article provides a comprehensive understanding of the distinctions between coconut cream and cream of coconut, shedding light on their origins, compositions, and applications in cooking. The historical context, coupled with Max Falkowitz's insights, adds depth to our appreciation of these coconut-derived ingredients.
