Wait, what is coconut cream?
“Coconut cream” or “whipped coconut cream” is the thick cream at the top of a can of separated canned full-fat coconut milk (you can also make it yourself—instructions below). It’s awesome stuff. You can use it any way you would use dairy whipped cream: On top of ice cream, on top of pie, as pie, in parfaits, all by itself… You get the idea. Back to the story…
Option 1: Homemade Coconut Cream
But aren’t coconuts dipped in poison for shipping? I had to ask this question myself, since I have only ever bought packaged coconut milk, and I too had heard the rumors. Coconuts are dipped in s
What’s my other option? You can also get really yummy coconut cream from Aroy-D and Natural Value coconut milk. Both are gum-free and BPA-free, which is why I am officially switching to these two brands. I bought mine on Amazon, but friends have told me you can buy these brands for less in Asian grocery stores like Pacific Ocean Market in Broomfield, CO. The costs listed on the chalk board (above) are based on the prices I got on Amazon.
Option 2: Aroy-D and Natural Value coconut cream
Option 2: For Aroy-D:
2) Put the bowl of frozen milk on the counter and let it come to room temperature. This will take all day. Heating it won’t work! Heating it will help it to emulsify again, and we need it separated.
steps 1 and 2.
For Natural Value:
Note: All of my Natural Value cans have arrived partially separated, so I did not freeze them first like I did with the Aroy-D brand. If your cans are not separated at all then first follow steps 1 and 2 for making Aroy-D cream.So from now on I will be using Aroy-D or Natural Value in ALL of my recipes, and I am updating my FAQ page to note that I have switched to these gum-free, BPA-Free brands. Use the blended liquid straight from the package in my recipes, unless otherwise specified.