Tuesday, July 31, 2007

Coconut cream

Coconut cream is an mixture of tattered coconut and water. Coconut cream may also be complete with milk instead of water to obtain a richer product. Coconut cream is very comparable to coconut milk but contain less water. The difference is mainly reliability. It has a thicker, more paste-like uniformity, while coconut milk is normally a liquid.

Creamed coconut is disproportionate as coconut cream. Creamed coconut is a very determined coconut takes out without the water. Like coconut oil, it is tough at a low room temperature. It is basically coconut cream ponder, and can be made into coconut cream by mixing it with water, or into coconut milk by adding it with a larger amount of water. It is naturally sold as a 200ml block in a plastic bag inside a small box. In the UK it is easily available (from £0.30 to £1.00 per 200ml block) in Asian convenience stores and in the Asian sections of large supermarkets.

Coconut cream is soaring in healthy medium chain fatty acids and is very wealthy in flavor. Coconut cream is used in Bangladeshi, and its nonalcoholic variant Virgin Piña Coladas, and Piña Coladas cooks often add coconut cream to rice to give it some flavor.

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