How to Store Coconut Cream - Storage Guide
Coconut cream has a wide variety of uses, from making desserts and sweets to preparing various cultural dishes. Coconut cream and coconut milk are not the same, just as heavy cream and cow’s milk are quite different.
Coconut cream is a versatile tool and you can buy it at the store or even make it yourself. When you buy coconut cream, it usually comes in a can. Most recipes don’t call for a ton of cream when you use it.
This leaves you with an open can of cream of coconut and no solution for preserving it so you don’t have to waste half the can or what’s left over after using your recipe. The last thing you want is to spend time or money on coconut cream and then not be able to keep it.
So how can you preserve coconut cream and make sure it doesn’t go bad? Can homemade and canned coconut cream be preserved in the same way? You can keep both in the fridge or freezer. If you keep the cream of coconut you bought in a can, don’t try to keep it in the can. You will need to consider an alternative preservation method.
We’ve put together a simple guide to walk you through the ins and outs of preserving coconut cream. We have prepared some treats for you (pun intended).
Read on to learn how to preserve coconut cream and much more.
coconut cream guide
Coconut cream is more versatile than its title might suggest. When you hear the term coconut, don’t immediately dismiss the idea. Coconut cream has a number of uses, some of which you may never have considered.
Coconut cream is very popular in vegan and dairy-free recipes.
Coconut cream is not only good for baking, but is used in many Asian and cultural dishes. Here are a few common uses for coconut cream.
- thai green curry
- Chocolate mousse (or any flavor)
- Use with whole grains to thicken and sweeten
- coconut cream pie
- dairy free ice cream
These are just some basic ideas for using that coconut cream or putting it to use if you just don’t know what to do with it.
Coconut cream is quite versatile and can be used for many things. Anything that calls for cream can be substituted for coconut cream, especially if you need a dairy-free option.
Coconut Cream vs. Coconut Milk
Nata de coco and coconut milk are not technically the same thing, but they are very close. The main difference is that coconut cream is a whole product , while coconut milk is slightly more processed.
Coconut milk and coconut cream are made in essentially the same way. Both are extracted from the meat of the coconut, the meat of a coconut, and then simmered in water to extract the creamy milky goodness that the coconut offers.
When the process for it occurs, there is a thick and a thin layer. The thin layer is made into milk , while the thick layer is combined with guar gum to stabilize the cream . Coconut cream does not contain other additives or sweeteners, while milk usually does.
If you compare the ingredient labels for cream of coconut and coconut milk, you’ll see that coconut milk is fortified with various minerals and is often artificially sweetened, while cream of coconut is left in its natural mineralized state. natural.
How to make coconut cream
You can also make your own coconut cream at home if you prefer not to buy it from a can. Just know that using canned coconut cream is perfectly fine. You don’t have to worry about additives or anything in the coconut cream as the only modification is the guar gum.
We wanted to offer you a simple tour of coconut cream in case you want or need to try it.
- You will need shredded coconut . If you are going to make your own cream or coconut milk, we recommend that you grate your own fresh coconut meat. Reserve the coconut water.
- In a saucepan, put the grated coconut and cover it with the reserved coconut water.
- Bring the water to a boil slowly. Use medium heat. Stir frequently as the water heats up.
- When the water comes to a boil, remove the saucepan from the heat and cover it. Let it cool to room temperature while covered.
- Use cheesecloth and a strainer to dump out the contents of the saucepan and strain it into a bowl.
- Once you’ve strained the liquid, squeeze the remaining cream from the cheesecloth into the bowl.
- This is your coconut cream!
This is just the basic process for making your own cream of coconut, but remember that using canned cream of coconut is fine, and as far as preservation methods go, you’ll see that you can keep it exactly the same.
Preservation of coconut cream
Preserving coconut cream is quite easy to do. There are no scandalous steps or difficult methods to prepare the cream for preservation. There are just a few small details you need to know and an easy process to follow.
You can keep your coconut cream in the fridge or freezer, depending on how long you think you need to keep it. If you do not plan to use it within 7 days of opening or making the coconut cream, then you should decide to freeze it.
Storing the cream of coconut in the fan is fine until you’ve opened the can. At that point, you need to consider a resealable storage method: either reuse a jar with a lid or place it in a resealable storage container.
Whichever method you choose, you should store the cream of coconut in an airtight container that won’t leak or allow outside air in.
Preservation of coconut cream in the refrigerator
- Place any opened or fresh coconut cream in an airtight container. Be sure to use a container that leaves ½-inch headspace in the container.
- Close the container well and put it in the fridge.
- Store it in the fridge for up to 7 days.
- When you take it out of the fridge, you may need to stir it before using it.
Store coconut cream in the freezer
- Place the fresh or opened coconut cream in an airtight container that is freezer-safe.
- Leave about ½ inch of headspace in the bowl, as frozen custard tends to expand.
- Close the container well and put it in the freezer.
- Store the coconut cream in the freezer for up to 6 months.
- When you take it out of the freezer, you should allow the coconut cream to thaw for at least 24 hours in the fridge before attempting to use or heat it.
You see it? Preserving your coconut cream is very simple and should not involve a great effort. It is also relatively easy to use coconut cream once preserved. You can even heat it when you need it.
The most important thing to keep in mind about using the coconut cream after it has been frozen is that you will need at least 24 hours to thaw if you have frozen the coconut cream. Even after 24 hours, it may still appear somewhat frozen, but you should be able to use it normally.
We hope you have found this guide helpful in understanding how you can best preserve your cream of coconut and how to prepare for the process in general. Preserving your coconut cream is very simple and you can’t go wrong with this guide at your disposal.
We have put together a question and answer section that can provide you with additional information. We invite you to take a look at it to see if it can be useful to you.
How can you tell if your coconut cream has gone bad?
Coconut cream can be tested for badness in a similar way to cream or milk from dairy products. When cream of coconut goes bad, it is often accompanied by a sour or rancid smell . If your cream of coconut is in the fridge, you may notice that the container swells or bulges.
If any of these signs occur, you should discard the coconut cream. The separation of the cream does not mean that it has gone bad. Try to stir it, as long as it doesn’t smell sour, it can still be used.
Can nata de coco replace heavy cream in recipes?
Nata de coco has the same texture and consistency as heavy cream and can be used as a suitable substitute for heavy cream, especially if you need a dairy-free option. Just use the same amount of heavy cream as called for as a substitute.