Yes, the fat-rich cream that floats on the top of canned coconut milk is indeed coconut cream.
According to the reference, coconut cream and coconut milk both come from blending coconut meat with water. The key difference lies in the amount of water used in the process. Coconut cream contains less water, making it thicker and richer than coconut milk.
Here's a breakdown of the differences:
| Feature | Coconut Milk | Coconut Cream |
|---|---|---|
| Consistency | Thin, like cow's milk | Thick, like whipped cream |
| Water Content | Higher | Lower |
| Fat Content | Lower | Higher |
| Location in a Can | The liquid part | The top layer |
Because coconut cream is less diluted, the fat separates and rises to the top of the can. This process happens naturally as the milk sits, which means you can easily obtain coconut cream by scooping it off the top of a can of refrigerated coconut milk. Alternatively, you can buy dedicated cans of coconut cream if desired.
Here are some practical insights:
- Separation is normal: Seeing a layer of thick cream at the top is a sign of a good quality coconut milk and doesn't indicate spoilage.
- Refrigeration helps: Chilling the can of coconut milk will make the cream solidify and separate more clearly, making it easier to scoop off.
- Versatile uses: Both coconut milk and coconut cream are excellent for various dishes. Use coconut milk for curries and soups, and coconut cream for desserts or thickening sauces.
