Coconut Cream

So what is coconut cream, really. It’s the thick, rich stuff that comes from the white flesh of mature coconuts. They grate the meat, press it for the liquid, and that’s your milk. To get cream, they just use less water or let it sit so the fat separates and they skim the good, thick stuff off the top. It’s basically concentrated coconut milk. It tastes like a sweet, creamy, intense coconut. Think of it like heavy cream but with that unmistakable tropical flavor. It’s got more fat and less water than coconut milk, which makes it perfect for cocktails where you want that serious body and flavor. It’s definitely not the same as cream of coconut, by the way. That’s usually sweetened and has added stabilizers. Coconut cream is generally just coconut and water, maybe a tiny bit of gum. Big difference when you’re mixing drinks.

If you’re in a pinch or just ran out, here are some things that can get you by, but know it won’t be exactly the same:

• Coconut Milk: Thinner, less rich. Use a bit more or reduce it slightly if you have time.
• Cream of Coconut: This is sweetened, so cut back on other sugars in your recipe.
• Heavy Cream with Coconut Extract: If you need the texture more than the pure coconut flavor, this works. Add extract to taste.
• Coconut Water with Coconut Milk Powder: A bit of a DIY, but can work for a pinch. Mix to a thick consistency.

Here are some brands I’ve actually poured and trust:

• Chaokoh: Reliable, good texture, a solid workhorse for most drinks.
• Aroy-D: Often thicker and richer, great for a really luxurious mouthfeel.
• Goya: Easy to find, consistent, a good all-rounder for a balanced coconut flavor.
• Trader Joe’s: Decent flavor, tends to be a bit thinner than some, but still good.
• Native Forest: Often organic options, clean flavor, can be a bit more watery.

A few pointers from behind the stick to make sure your drinks sing:

• Always give the can a good shake or stir before opening. Coconut fat separates, and you want that creamy consistency.
• If it’s too thick, gently warm it in a saucepan over low heat, stirring until it loosens up. Don’t boil it.
• For maximum froth and a nice head on your Piña Colada, make sure your coconut cream is chilled before blending.
• Store any unused cream in an airtight container in the fridge. It usually lasts about 5-7 days once opened.
• Don’t be afraid to fine strain drinks with coconut cream. Sometimes tiny bits of coconut solids can make it through.

• Shake Well: Coconut cream often separates in the can, so shake it well or stir before using to ensure a smooth, even consistency.
• Blend for Frozen Drinks: Coconut cream is perfect for blending into frozen cocktails like piña coladas or daiquiris, where it adds thickness and a rich, creamy texture.
• Pair with Tropical Flavors: Coconut cream works beautifully with tropical fruits like pineapple, mango, and passionfruit. Use it in cocktails where you want to amplify those fruity flavors.
• Balance with Citrus: The richness of coconut cream can be balanced with the tartness of citrus juices like lime or orange, creating a perfect sweet-and-tangy combination.
• Use in Moderation: Coconut cream is rich, so a little goes a long way. Start with a small amount and adjust to taste to avoid overwhelming the other flavors in your drink.