Nuts
Cream
Coconut cream is the high-fat fraction of pressed coconut milk, thick enough to coat a spoon and enrich sauces or desserts. Less water and richer pressing produce the body that milk lacks. Use in thick curries, sweets, and chilled whipped toppings where coconut fat sets. Stir to recombine separated fat before measuring. Hard rolling boils can grain some emulsions—heat with care. Cream is for richness, not hydration like coconut water, and it is not the same as solid creamed-coconut butter blocks. Good cream tastes clean and lush; sour or cheesy notes mean spoilage. Read labels to separate cream from milk and oil.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.9 g
- Saturated Fat 6.7 g
- Trans Fat 0 g
- Monounsaturated Fat 2.89 g
- Polyunsaturated Fat 0.31 g
- Cholesterol 0 mg
- Sodium 5.12 mg
- Salt 0.01 g
- Total Carbohydrate 5 g
- Dietary Fibre 4 g
- Total Sugars 2.5 g
- Complex / starch 3.5 g
- Protein 4 g
- Water 78 g
- Energy 125 kcal
- Water 78 g
- Carbohydrates 5 g
- Protein 4 g
- Fat 9.9 g
- Saturated Fat 6.7 g
- Monounsaturated Fat 2.89 g
- Polyunsaturated Fat 0.31 g
- Omega-3 0.05 g
- Vitamins 88 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.22 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 2.16 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 15.8 µg
- Vitamin B9 — Folate 41.7 µg
- Vitamin C 2 mg
- Vitamin E 5.12 mg
- Vitamin K 5.1 µg
- Minerals 357 mg
- Major Minerals 355 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.22 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 2.16 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.16 · vitamin-b7-biotin: 15.8 · vitamin-b9-folate: 41.7 · vitamin-e: 5.12 · vitamin-k: 5.1 ·
Minerals
Milk is an emulsion of water, lactose, protein, and milk fat.
History
Austronesian and coastal cultures depended on coconut for food, drink, fibre, and oil.
Colonial trade spread coconut cultivation and copra economies across the tropics.
Desiccated coconut and refined coconut oil industrialised bakery and frying fats.
Virgin coconut oil, plant milks, and hydration culture renewed global coconut demand.