How to Make Coconut Cream from Canned Coconut Milk
"For Thai recipes requiring coconut cream, do not shake the can of coconut milk before opening; spoon out the thick cream on top. On hot days, refrigerate the can so that the cream will harden and can be easily separated from the lighter milk."
Please see Thai cooking instructor Kasma Loha-unchit's excellent website for more information about coconut milk and Thai recipes using coconut milk cream.
You may also be interested in how to make coconut milk in the traditional Thai style by extracting the milk from the coconut itself.
Use coconut cream in these recipes:
- Curried Mousse of Red Snapper in Banana Leaf Cups (Haw Mohk)
- Spicy "Choo Chee" Prawns/Scallops and Mushrooms
- Yellow Chicken Curry
- Kanom Krok
- Sweet Pumpkin
- Thai Dessert - Coconut Corn Pudding