How to Use Coconut Cream: 10 Easy Ideas

A tin of coconut cream is one of the most useful things to have in the kitchen. It makes a curry richer, whips into a dairy-free topping for Christmas pudding and gives desserts a silky finish without milk or cream. Here's how coconut cream differs from coconut milk, ten ways to use a tin, and how to store what's left.

What is coconut cream?

Our RAWGORILLA Organic Coconut Cream, 400ml is made from the kernel of mature organic coconuts blended with a little water. A small amount of guar gum and xanthan gum keeps it smooth. It is organic, dairy free and suitable for vegans and vegetarians.

Coconut cream vs coconut milk

The main difference is fat, and fat is what gives richness and body.

• Coconut cream is about 24% fat. It is thick and velvety with a strong coconut flavour. Use it for desserts, whipping and creamy sauces.
• Coconut milk is about 11 to 12% fat. It is lighter and pourable. Use it for everyday curries, soups, smoothies and porridge.

You can thin coconut cream with water or stock and use it like milk, but you can't easily thicken milk into cream, so cream is the more flexible tin to keep. For lighter dishes, our RAWGORILLA Organic Coconut Milk, 400ml does the job.

Why has my coconut cream gone solid?

Coconut fat sets below about 25°C, so in a British kitchen in winter you'll often find a firm layer on top when you open the tin. For cooking, shake the tin well before opening or stir it as it warms in the pan. For whipping, that firm layer is exactly what you need.

Ten ways to use coconut cream

1. Dairy-free whipped cream

Chill the tin in the fridge overnight. Open it without shaking, scoop out the thick set cream and whisk for a few minutes until light and fluffy. Sweeten with a little maple syrup or icing sugar and add a drop of vanilla. Serve with Christmas pudding, mince pies or berries.

2. A richer curry

Stir a few spoonfuls into a vegetable, chickpea or lentil curry near the end of cooking. It softens the heat and gives the sauce a glossy finish.

3. Creamy dhal

Cook red lentils with onion, garlic, ginger and spices, then stir in coconut cream just before serving. Our Organic Red Split Lentils work well here.

4. Satay sauce

Warm coconut cream with peanut butter, soy sauce, lime juice, a little chilli and a pinch of sugar. Thin with water and serve with noodles, tofu or grilled vegetables.

5. Coconut rice pudding

Replace some or all of the dairy in your rice pudding with coconut cream loosened with water, then add orange zest and a pinch of cinnamon for a festive version. Use our Pudding Rice and Organic Ceylon Cinnamon. For a full method, see our coconut rice pudding with orange and cinnamon. It uses coconut milk, so swap in some coconut cream for an even richer pudding.

6. Creamy winter soup

A swirl of coconut cream turns butternut squash, carrot or sweet potato soup into something special. Add it at the end and warm through gently.

7. Coconut hot chocolate

Whisk a couple of spoonfuls into your hot chocolate as it heats for a rich, dairy-free drink.

8. Dairy-free panna cotta

Heat coconut cream with a little sugar and vanilla, set it with agar and pour into small glasses. Top with fruit compote once set.

9. No-churn ice cream

Blend coconut cream with ripe banana or mango and a little sweetener, freeze in a shallow tub and stir every hour for the first few hours to keep it smooth.

10. Piña colada

Shake coconut cream with pineapple juice and ice, with or without rum.

How to store coconut cream

Once opened, move leftover coconut cream into a clean covered container, keep it in the fridge and use it within three days. If you only need a little at a time, freeze it in an ice cube tray and add a cube to curries or soups. Frozen coconut cream can turn slightly grainy when it thaws, so use it for cooking rather than whipping.

Keep unopened tins somewhere cool and dry, and check the best-before date on the tin.

Coconut cream nutrition

Per 100g our coconut cream contains around 239kcal, 24g of fat and 22.6g of saturated fat. UK government advice is no more than 20g of saturated fat a day for women and 30g for men. Like dairy cream, coconut cream works best as an ingredient that adds richness, used by the spoonful. In savoury dishes you can stretch it with stock or water and still get plenty of flavour.

Pick up a tin of RAWGORILLA Organic Coconut Cream and start with the whipped cream. It's the easiest place to begin.

Coconut cream questions

Can you whip coconut cream?

Yes. Chill the tin overnight, scoop out the solid cream without the liquid and whisk until fluffy.

Can I use coconut cream instead of coconut milk?

Yes. Mix roughly equal amounts of coconut cream and water to get a consistency closer to coconut milk.

Is coconut cream dairy free?

Yes. RAWGORILLA Organic Coconut Cream is made from coconut and water and is suitable for vegans.