Creamed coconut, also known as coconut butter, is a coconut product made from the unsweetened dehydrated fresh pulp of a mature coconut, ground to a semi-solid white creamy paste. It is sold in the form of a hard white block which can be stored at room temperature. (Coconut oil melts at around 24°C, so in warmer weather it is a liquid paste.) The block is generally packaged in a sealed plastic pouch and some separation of the pure fat and the coconut flesh can be seen. In cookery, it is chopped into pieces or grated before it is added to dishes. By adding warm water it can be made into coconut milk or coconut cream substitutes. Adding water to creamed coconut in the ratio 5:2 gives coconut cream substitute, 5:1 coconut milk substitute.
Creamed coconut is added to Indian, South East Asian and Caribbean recipes to enrich curries and sauces. In the west, it is primarily used in confectionery items, desserts, ice cream, and sauces. Creamed coconut should not be confused with the related coconut cream, which is a liquid extracted from coconut pulp but does not include the coconut pulp itself.
- Energy: 684.00 kcal
- Protein: 5.30g
- Carbohydrate: 21.52g
- Fats: 69.08g
- "BBC - Food - Creamed coconut recipes". BBC. 2015. Retrieved 8 May 2015.
- "What is Creamed Coconut and Coconut Concentrate?". P.T. Harvard Cocopro. 2013. Retrieved 8 May 2015.
- "Basic Report: 12177, Nuts, coconut meat, dried (desiccated), creamed". United States Department of Agriculture Agricultural Research Service. 2014. Retrieved 8 May 2015.
|This food ingredient–related article is a stub. You can help Wikipedia by expanding it.|
|This cuisine-related article is a stub. You can help Wikipedia by expanding it.|