Light coconut cream

Light coconut cream is a non-dairy dairy ingredient obtained from the grated pulp of mature coconut, mixed with water and slightly processed to achieve a creamy but more liquid and less dense texture than traditional coconut cream. Its flavor is mild and slightly sweet, with the characteristic tropical aroma of coconut.

Originating from tropical regions where coconut palms grow, such as Southeast Asia, the Caribbean, and Latin America, light coconut cream is a traditional product in many cuisines, especially in dishes from India, Thailand, and Latin America.

In cooking, light coconut cream is used to add body and flavor to sauces, soups, curries, desserts, and beverages, providing a rich texture without being too heavy. Unlike coconut milk, it has a higher fat content, but it is less thick than full coconut cream, making it ideal for preparing recipes that require a creamy but light consistency.

Among its properties, its contribution of healthy plant-based fats, vitamins such as E, and minerals like iron and magnesium stands out. Furthermore, it is an excellent option for people who are lactose intolerant or who follow vegan or vegetarian diets.

In different Spanish-speaking countries, it may also be known as crema de coco ligera, nata ligera de coco, or simply crema de coco diluida. In some parts of Latin America, it can be confused with coconut milk, although the latter usually has a more liquid consistency.