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Coconut cream is an infusion of shredded coconut and water. Coconut cream may also be made with milk instead of water to obtain a richer product.
Coconut cream is very similar to coconut milk but contains less water. The difference is mainly consistency. Coconut cream is a thicker, more paste-like consistency, while coconut milk is generally a liquid.
To make coconut cream, simmer 1 part shredded coconut with one part water or milk until frothy. Then strain the mixture through a cheesecloth, squeezing out as much liquid as possible. At this point you have coconut milk. Refrgerate the coconut milk and allow it to set. Coconut cream is the thick non-liquid part that separates and rises to the top of the coconut milk.
Coconut cream is high in healthy medium chain fatty acids and is very rich in flavor. See the entry on coconut milk for recipes and uses.
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