Coconut cream

Coconut cream is a versatile and delicious ingredient, widely used in tropical cuisine and in various recipes from around the world. It is a thick, creamy liquid obtained by pressing the fresh pulp of mature coconuts. Unlike coconut milk, coconut cream has a denser texture and a more concentrated flavor, making it ideal for preparing sauces, desserts, curries, and beverages.

Its origin is primarily linked to tropical regions where coconut palms grow, especially in countries of Southeast Asia, the Caribbean, and Latin America. In these areas, coconut cream is a traditional ingredient that adds richness and smoothness to dishes.

Regarding its properties, coconut cream is a natural source of healthy fats, primarily medium-chain fatty acids, which can provide quick energy and aid in metabolism. It also contains vitamins such as C and some B vitamins, as well as minerals like iron, magnesium, and potassium. It is an excellent option for vegetarian or vegan diets and for those seeking lactose-free alternatives.

In Latin America, coconut cream may be known by various names depending on the region, including:

• Crema de coco (most common name in Mexico and Central America)
• Manteca de coco (in some regions of the Caribbean and Colombia, although it sometimes refers more to the solid fat extracted from coconut)
• Coco crema (a colloquial and less frequent form)
• Cremade coco (spelling variants in Andean countries)

If you want to give your recipes an exotic and creamy touch, coconut cream is an essential ingredient that provides not only flavor but also a unique texture.