Coconut cream
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A prawn curry with coconut cream
Coconut cream is very similar to
coconut milk but contains less
water. The main difference is its consistency. It has a thicker, more paste-like consistency, while coconut milk is generally a
liquid. Coconut cream is used as an
ingredient in
cooking, having a mild non-sweet
taste.
Coconut cream can be made by
simmering 1 part shredded
coconut with 1 part water or
milk until frothy, then straining the mixture through a
cheesecloth,
squeezing out as much liquid as possible; this is coconut milk. The
coconut milk is refrigerated and allowed to set. Coconut cream is the
thick non-liquid part that separates and rises to the top of the coconut
milk.
Cream of coconut is coconut cream that has been sweetened for use in desserts and beverages like the
piña colada.
[1] Cream of coconut
is also a key ingredient of many desserts originating from Southeast
Asian countries including Vietnam, Cambodia, Thailand, Malaysia,
Singapore and Indonesia. It is also an important ingredient used in
Polynesian Cuisine.
Creamed coconut is a compressed block of coconut flesh which has been slightly dehydrated and is sold in a waxy lump.
source : https://en.wikipedia.org/wiki/Coconut_cream
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