Coconut cream is a thicker, higher-fat version of coconut milk that can be used as a heavy cream substitute in recipes (see The Great Dairy Debate) and even whipped to replace whipped cream.
To make it, chill a can of coconut milk or homemade coconut milk in the fridge for 24 hours. Carefully scoop out the solid half at the top of the can/jar. For use in recipes that require coconut cream or as a substitute for heavy cream, use as is. If substituting whipped cream, whip with a whisk until fluffy. If your whipped coconut cream isn’t holding together (sometimes this happens if you get too much liquid from the bottom of the can mixed in), then try adding a little arrowroot powder to help it hold together, or refrigerate again and separate more carefully.
There are also some great brands of ready-to-go coconut cream. My favorite coconut cream brands are Aroy-D and Savoy. For a whipped cream substitute, you’ll still want to refrigerate and separate out the solid at the top of the box or can, but there will be less water at the bottom to discard.
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