Coconut cream
Coconut cream
Coconut cream (/koʊkənʌt kri:m/) is a thick, rich plant-based product that comes from coconuts. It is a key ingredient in many traditional dishes from various cultures, particularly those in tropical regions where coconuts are abundant.
Etymology
The term "coconut cream" is derived from the English words "coconut", which comes from the Portuguese and Spanish word "coco", and "cream", which originates from the Old French "creme". The term "coco" was used to describe the facial features that the three holes on the coconut shell resemble - a grimacing face or "coco". The term "cream" is used to describe the thick, creamy texture of the product.
Production
Coconut cream is produced from the flesh of mature coconuts. The flesh is grated and soaked in hot water. The coconut cream rises to the top and can be skimmed off. The remaining liquid is squeezed through a cheesecloth to extract a white liquid that is considered coconut milk. The cream that rises to the top of the milk can be skimmed off and is considered coconut cream.
Uses
Coconut cream is used in a variety of dishes and cuisines. It is a staple in many Asian and Pacific Island cuisines, used in curries, desserts, and drinks. It is also used in vegan and dairy-free recipes as a substitute for dairy cream.
Related Terms
- Coconut milk: A liquid extracted from the grated meat of a mature coconut. It is less thick and less concentrated than coconut cream.
- Coconut water: The clear liquid inside young coconuts, often consumed as a beverage.
- Coconut oil: An edible oil extracted from the kernel or meat of mature coconuts.
- Coconut meat: The white, firm part of the coconut that is rich in fiber and important nutrients.
External links
- Medical encyclopedia article on Coconut cream
- Wikipedia's article - Coconut cream
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