Natural form

Coconut cream in a clear glass bowl showing its thick, dense, ivory-white texture.

Shows the defining physical trait of coconut cream — its exceptional thickness and ivory opacity — distinguishing it from thinner coconut milk at a glance.

Sauces & Pastes

Coconut Cream

Thick, rich cream skimmed from coconut milk, used to enrich curries, sauces, and desserts.

Coconut cream is the dense, high-fat layer separated from coconut milk, with a luxurious texture and pronounced coconut flavor. It enriches curries, sauces, and braises and is whipped or set into desserts across Southeast Asia, the Caribbean, and the Pacific. Thicker and less watery than coconut milk, it adds body and sweetness to both savory and sweet dishes.

Coconut cream is the rich, concentrated liquid extracted from mature coconut meat—the first press that yields the thickest, most fat-laden portion. Unlike coconut milk, which is the diluted second press, coconut cream contains 20–25% fat, giving it a luxurious body and silky texture that stands up to bold seasonings. It is a foundational ingredient throughout Southeast Asia and the Pacific, forming the backbone of Thai curries, Indonesian satay sauces, Filipino custards, and countless other dishes. The high fat content means coconut cream behaves more like dairy heavy cream in cooking—it enriches sauces, provides emulsification for dressings, and can be whipped into a stable, fluffy topping when properly chilled. Commercially, it is almost always sold in cans, though fresh cream pressed from whole coconuts is worth seeking out for dishes where coconut flavor is the star. Always check the fat percentage on nutrition labels, as some manufacturers blur the terms.

Measured in: ml
Storage: Pantry

Allergens

Tree Nut

Types & varieties

Canned Coconut Cream

Unsweetened and thick; most common commercially. Brands vary in thickness—Aroy-D and Chaokoh are widely used in professional kitchens.

Coconut Cream Concentrate

Thicker than standard canned cream; less water content; often used for making coconut butter or frozen desserts.

Fresh Coconut Cream

Pressed from freshly grated coconut meat; superior flavor for Thai curries; perishable within 1–2 days refrigerated.

Coconut Cream Powder

Dehydrated form; reconstitute with water; useful for emergency stock; flavor is noticeably inferior to fresh or canned.

Lite Coconut Cream

Lower fat version; not a true substitute for full-fat cream in cooking—use only when specified.

Coconut Cream vs. Coconut Milk: Why the Difference Matters

The terms are often used interchangeably on packaging, but they describe distinct products with different fat contents and culinary behaviors. Coconut cream is the concentrated first press at 20–25% fat—it is thick enough to coat a spoon. Coconut milk is the diluted second press at 10–17% fat and pours like half-and-half. This is not a minor distinction: substituting coconut milk for coconut cream in a Thai massaman curry will produce a thinner sauce that fails to coat the meat properly, while using cream in place of milk in a smoothie adds excess richness and may overwhelm lighter flavors. When a recipe specifies one, use the other only with intentional adjustments such as reducing the thinner liquid to concentrate it. Always verify the fat percentage on nutrition labels when accuracy matters.

Coconut cream: 20–25% fat, first press, thick and rich
Coconut milk: 10–17% fat, second press, pourable
Some manufacturers label coconut milk as "coconut cream"—check the nutrition facts

The "Cracking" Technique in Thai Curry

In traditional Thai curry preparation, coconut cream is used as the cooking medium for frying the curry paste—no oil required. The technique, called "cracking," involves heating coconut cream in a wok or skillet until the fat separates from the liquid and the paste fries in that fat. You will see the surface become glossy and the bubbling change character as the moisture cooks off. This step blooms the dried spices and aromatics in the paste, develops complex flavors, and prevents the finished curry from curdling when additional liquid is added. Skipping this step produces a muddy, underwhelming result where the paste tastes raw and the sauce lacks depth. Use coconut cream alone for this technique, not coconut milk, because the higher fat content is what allows proper separation.

Heat cream in wok over medium-high heat until fat separates and surface looks glossy
Fry paste in the separated fat, stirring constantly, 2–4 minutes
Add remaining liquid only after paste is fragrant and oil has risen to surface

Common uses

Thai curries (green, red, massaman, panang)—coconut cream is the primary liquid baseIndonesian and Malaysian satay peanut saucesTom yum and other Southeast Asian soupsCoconut custards and puddings (Filipino major, Thai sangkaya)Vegan ice cream bases and frozen popsiclesWhipped cream substitute—chill can, whip with sweetener and vanilla for dairy-free toppingDairy-free baking as heavy cream substitute in cakes, pies, and fillingsSmoothies and tropical cocktails (piña colada variations)Coconut rice—adds richness and subtle sweetness to steamed jasmine riceDairy-free coffee creamer

Tips & pitfalls

Do not substitute coconut milk for coconut cream—cream is roughly 50% thicker and will change recipe ratios and final texture.
Shake or stir canned cream before use; natural separation occurs and water settles at the bottom of the can.
To whip coconut cream: chill the unopened can overnight, scoop only the solid cream (discard the liquid), and whip with sweetener until fluffy, 3–5 minutes.
For Thai curry paste fry-off: use coconut cream alone to fry the paste until it "cracks" and fat separates—this blooms the spices and prevents curdling.
Heat gently when using cream as a sauce base; high heat can cause separation. Add acid (lime juice) off the heat, not at the beginning.
If a recipe calls for light coconut cream and only standard is available, simmer standard cream until reduced by 20–25% to approximate consistency.
Refrigerate opened coconut cream in a sealed container; a thin skin may form—skim it off or stir it back in before using.
Store unopened cans upside down in the pantry; this keeps contents uniformly mixed and prevents separation.

Nutrition

330kcal

Energy

1381 kJ · per 100 g

Where the calories come from

Protein 4%Carbs 8%Fat 88%

Protein

3.6g

7% DV

Carbs

6.7g

2% DV

Fat

34.7g

44% DV

Fiber

2.2g

8% DV

Sodium

4mg

0% DV

Notable micronutrients

Iron13% DV

Phosphorus10% DV

Zinc9% DV

Magnesium7% DV

Potassium7% DV

Niacin (B3)6% DV

Source · USDA FoodData Central · Nuts, coconut cream, raw (liquid expressed from grated meat)

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In the shops

Matched grocery products

Whipping Cream
Hacendado · 0.5 L · Mercadona
€1.95
Whipping Cream
Hacendado · 0.6 L · Mercadona
€2.25
ATO UHT Whipping Cream
ATO · l · Bonpreu
€1.45
Asturiana Liquid Whipping Cream
ASTURIANA · l · Bonpreu
€2.49
Kaiku Lactose-Free Whipping Cream
KAIKU · l · Bonpreu
€2.15

Good to know

Source: First press of mature coconut meat; rises to top of coconut milk or pressed directly from grated coconut
Fat Content: 20–25% (significantly higher than coconut milk at 10–17%)
Primary Use: Enriching curries, sauces, soups, and desserts; dairy-free heavy cream substitute
Form: Fresh (pressed from coconut), canned (unsweetened, shelf-stable), or concentrate (reduced moisture)
Shelf Life (unopened): Canned: 2–5 years per manufacturer date; store in cool, dry place
Shelf Life (opened): Refrigerate in airtight container; use within 5–7 days
Freezing: Freeze in ice cube trays or airtight containers for up to 3 months; thaw before use
Dietary Notes: Dairy-free, vegan, gluten-free; contains no lactose
Origin: Southeast Asia and Pacific islands; essential in Thai, Indonesian, Malaysian, Filipino, Indian, and Sri Lankan cuisines

Substitutes

Heavy Cream — Not dairy-free; similar fat content and cooking behavior. Use 1:1 in most applications.
Full-Fat Coconut Milk — Thinner; not ideal for sauces requiring body. Can simmer to reduce and thicken before using.
Cashew Cream — Blend soaked raw cashews with water until smooth; similar richness and neutral flavor. Use 1:1 for soups and sauces.
Blended Silken Tofu — Neutral flavor and creamy texture; works in smoothies and desserts. Not suitable for curries where coconut flavor is desired.
Almond Cream — Lighter texture; works in desserts and light sauces. Nutty flavor changes the profile of the dish noticeably.

Pairs with

Thai Curry PasteLemongrass, Galangal, Kaffir Lime LeafLime JuiceGinger and GarlicTurmeric and CuminMango and PineappleChocolatePandan Leaf Jasmine RiceTofu and Shrimp

Also called

Thick Coconut Milk