What’s the Difference Between Coconut Cream and Cream of Coconut? (2024)

FAQs

What’s the Difference Between Coconut Cream and Cream of Coconut? ›

“What separates standard coconut cream from cream of coconut is the added sweetener [in cream of coconut] that coconut cream lacks,” says Dylan McCabe, general manager and bartender at Printers Alley.

Similar name aside, cream of coconut is a totally different product than coconut cream, which is simply coconut milk with a higher proportion of coconut solids to produce a high-fat, whippable substance—but without any sugar.

Cream of coconut is primarily used as a mixer for drinks, but you can also use it as an alternative to dairy products in desserts like cakes, homemade ice cream, and flan. You can also use cream of coconut as a thickening agent in curries, soups, and smoothies.

Coconut cream is the same thing as coconut milk—coconut meat blended with water—but it contains less water. While coconut milk is thin like cow's milk, coconut cream is thick like whipped cream. You can find this fat-rich cream floating on the top of any canned coconut milk, or you can buy it in a dedicated can.

Coconut cream contains 34% more saturated fat than its dairy counterpart. On the other hand, heavy cream contains 1.2 grams of unhealthy trans fat per half-cup, while coconut cup contains virtually no trans fat.

It is thicker, has a higher fat content and is scoop-able throughout. Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

A: On the back on the bottom of the label it says for optimal freshness refrigerate after opening.

They can be used to thicken and sweeten savory sauces or add creaminess and coconut flavor to desserts. Though both coconut milk and coconut cream may be used as ingredients in beverages, such as the famous piña colada, they are not made for people to drink straight.

Coconut cream is a rich, savory cream sometimes used as an alternative in vegan and ketogenic recipes. But it's high in saturated fat and calories, so it's recommended to enjoy in moderation.

Can I freeze coconut cream? ›

Coconut cream has a short shelf life once opened, so refrigerate and use within 5 days, or freeze for up to 2 months.

You'll sometimes find cream of coconut—including brands like Coco López and Coco Reàl—near the mixers in your grocery store, but if you don't see them, the cans can also be ordered online.

Aroy-D coconut milk had the best flavor of any on this list. It was also the creamiest. There was no watery coconut milk, just a smooth, bright white can of milk. It was a bit lumpy but mixed easily, giving an excellent consistency for just about any recipe.

Dollop it onto almost any dessert – puddings, crumbles, pies, cakes, shortcake, etc. – or use it as the base for a creamy tart or pie. I especially like this Strawberry Tart recipe. I also love topping coconut whipped cream onto overnight oats, like these Strawberry Rhubarb Overnight Oats parfaits.

Is coconut cream the same as Coco Lopez? No, coconut cream is not the same as Coco Lopez. Cream of coconut is sweetened and thicker in consistency than coconut cream.

Coconut cream is unsweetened and very thick; cream of coconut is very sweet with a syrupier texture. This means that recipes that call for each are optimized for sugar content. The original piña colada recipe calls for cream of coconut, but some pina colada recipes may call for coconut cream and simple syrup.

Also, canned coconut cream can be found in the “Exotic” or “Ethnic” food aisle, usually located near the Thailand food products. Sometimes in the baking section. Sometimes in the aisles where they stock foods from different nationalities, likely near the Thai foods.

If it's not found on the Asian or Latin American food aisle, it's found in the section where mixers and ingredients for alcoholic beverages are sold. For many in the US, cream of coconut is an ingredient used for alcoholic drinks as much as, if not more than, a cooking ingredient.

Compared to normal coconut milk, coconut cream has a much higher fat content, containing around 19-22% fat. Coconut cream still retains the delicious coconut flavor that coconut milk has, but is much thicker as it is essentially coconut milk with less water.

Sometimes in cold weather, even when kept in a pantry our Coconut Milk/Cream may solidify or curdle. To regain the liquid aspect, simply heat up in a pan, sit the can in a bowl of hot water or directly spoon into your food and stir well.