What Can You Make With Coconut Cream? Top 5 Delicious Coconut Cream Dishes

Coconut cream, known for its opulent texture and alluring tropical fragrance, unfurls a realm of gastronomic creativity. This remarkably versatile ingredient possesses the power to metamorphose everyday recipes into exceptional culinary treasures. Come along with us as we delve into a captivating array of dishes in our exploration of the What can you make with coconut cream? Top 5 delicious coconut cream dishes.’ Prepare to embark on a delectable journey that promises to enchant your palate and leave you yearning for more.

1. Recipe For Coconut-Creamed Swiss Chard

Prepared Ingredients:

• 1 bunch Swiss chard, stems and leaves separated and chopped
• 1 can (14 oz) coconut cream
• 1 tablespoon coconut oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon curry powder

Instructions:

In a large skillet or pan, heat the coconut oil over medium heat. Add the minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant. Add the chopped Swiss chard stems to the skillet. Sauté for another 2-3 minutes until the stems start to soften.

Stir in the curry powder and optional red pepper flakes. Cook for an additional 1 minute to toast the spices. Pour in the coconut cream and bring it to a gentle simmer. Let it cook for about 3-4 minutes, allowing the flavors to meld together.

Add the chopped Swiss chard leaves to the skillet. Stir well to combine with the coconut cream mixture. Cook for another 3-4 minutes until the leaves have wilted and become tender. Season with salt and pepper to taste. Adjust the seasoning as needed.

Transfer the Coconut-Creamed Swiss Chard to a serving dish. Garnish with fresh cilantro or toasted coconut flakes for added flavor and texture.

2. Recipe for Coconut Cream Pie

Prepared Ingredients:

• 1 ½ cups graham cracker crumbs
• 1/3 cup melted butter
• ¼ cup granulated sugar
• 1 cup sweetened shredded coconut
• ½ cups coconut cream (from about 2 cans)
• ¾ cup granulated sugar
• 1/3 cup cornstarch
• ¼ teaspoon salt
• 4 large egg yolks
• ½ cups whipped cream

Instructions:

Preheat your oven to 350°F (175°C). Bake the crust in the preheated oven for about 10 minutes or until it’s golden brown. Spread the sweetened shredded coconut on a baking sheet. Toast the coconut in the oven at 350°F (175°C) for about 5-7 minutes or until it’s lightly golden. 

Combine the coconut cream, granulated sugar, cornstarch, and salt, whisk until the mixture is smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil.

Slowly add a small amount of the hot coconut mixture to the egg yolks, whisking constantly to temper them. Gradually add the tempered egg mixture back into the saucepan, whisking constantly to prevent the eggs from scrambling.

Continue to cook the mixture over medium heat for about 2-3 minutes until it thickens further. Remove the saucepan from heat and stir in the vanilla extract and 1 cup of the toasted coconut.

Pour the coconut cream filling into the cooled pie crust, spreading it evenly. Place a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming. Refrigerate the pie for at least 4 hours or until the filling is set and chilled.

3. Recipe for Passion Fruit and Coconut Cream Parfaits

Prepared Ingredients:

• 2 ripe passion fruits
• 1 cup coconut cream
• 2 tablespoons powdered sugar (adjust to taste)
• 1 teaspoon vanilla extract
• 1 cup granola
• Fresh mint leaves for garnish (optional)

Instructions:

Cut the passion fruits in half and scoop out the pulp and seeds into a bowl. Use a fork to gently mash the pulp to release the juices. Set aside a small amount of the passion fruit seeds for garnish, and use the rest to create the sauce. Combine the coconut cream, powdered sugar, and vanilla extract.

Use a hand mixer or whisk to whip the mixture until it becomes light and fluffy.  Take serving glasses or bowls and by adding a layer of granola at the bottom. Spoon a layer of the whipped coconut cream on top of the granola. Drizzle a spoonful of the passion fruit sauce over the coconut cream layer. Continue layering by adding more granola, then coconut cream, and finally another drizzle of the passion fruit sauce.

4. Recipe for Raw Berry Tart with Coconut Cream

Prepared Ingredients:

• 1 cup raw nuts almonds, walnuts, or cashews
• 1 cup pitted dates
• 1 can (14 oz) coconut cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries, etc.)

Instructions:

Combine the raw nuts, pitted dates, and a pinch of salt. Process until the mixture becomes crumbly and sticks together when pressed between your fingers. Press the mixture firmly into the bottom of a tart pan to create an even crust layer. Place the crust in the refrigerator to set while you prepare the coconut cream and berry topping.

Open the chilled can of coconut cream and carefully scoop out the thick cream that has solidified at the top.  Combine the coconut cream, powdered sugar, and vanilla extract. Use a hand mixer or whisk to whip the mixture until it becomes creamy and smooth.

Take the chilled crust from the refrigerator and spread an even layer of the coconut cream on top of the crust. Arrange the mixed fresh berries on top of the coconut cream layer in an attractive pattern.

5. Recipe for Coconut Milk Cake with Pistachios, Whipped Coconut Cream, and Strawberry Glaze

Prepared Ingredients:

• 2 cups all-purpose flour
• ½ cups granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup coconut milk
• ½ cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup chopped pistachios
• 1 can (14 oz) coconut cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, washed and hulled
• ¼ cup powdered sugar

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour a cake pan. In a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, mix the coconut milk, melted coconut oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before assembling. Open the chilled can of coconut cream and scoop out the solidified cream at the top. In a mixing bowl, combine the coconut cream, powdered sugar, and vanilla extract. Use a hand mixer or whisk to whip until it becomes fluffy and creamy.

In a blender, puree the fresh strawberries and powdered sugar until smooth. Strain the mixture to remove any seeds. Once the cake is completely cooled, spread a layer of the whipped coconut cream over the top. Sprinkle the chopped pistachios over the whipped coconut cream layer. Drizzle the strawberry glaze over the pistachio layer, allowing it to drip down the sides of the cake.

6. The difference between coconut milk and cream

Coconut milk and coconut cream are both derived from coconuts and are commonly used in various culinary dishes and beverages. However, they have distinct differences in terms of consistency, fat content, and usage.

The difference between coconut milk and cream is mainly the amount of water and fat they contain. Coconut milk is made by blending or simmering coconut flesh with water, and it has a consistency similar to cow’s milk. Coconut cream is made by blending or simmering coconut flesh with less water, and it has a thicker and richer texture. Coconut cream can also be obtained by skimming off the top layer of chilled coconut milk. 

Coconut milk and cream are both used in various cuisines, especially in Southeast Asia, where they add flavor and creaminess to dishes like curries, soups, desserts and beverages. Coconut milk has about 9-15% fat, while coconut cream has about 19-22% fat.

In summary, coconut milk is a thinner liquid extracted from grated coconut and is suitable for a wide range of recipes. Coconut cream, on the other hand, is thicker, richer, and has a higher fat content, making it ideal for creating creamy dishes and desserts. 

7. Tips For Your Coconut Cream Dessert

Here are some tips to help you create delightful coconut cream desserts:

• Chill the Coconut Cream: If you’re planning to whip coconut cream for a dessert topping, refrigerate the can overnight. This helps the cream solidify, making it easier to separate from the liquid and whip.
• Sweetening: Coconut cream can be naturally sweet, but if you prefer added sweetness, use sugar, maple syrup, or a sweetener of your choice.
• Flavor Enhancements: Elevate the flavor of your coconut cream with vanilla extract, almond extract, citrus zest, or spices like cinnamon or cardamom.
• Layering: Coconut cream lends itself wonderfully to layered desserts. You can beautifully adorn it within a coconut bowl alongside fruits, nuts, granola, or puddings to craft an array of textures and flavors that captivate the senses.

• Balance Flavors: When working with coconut cream’s richness, consider balancing it with contrasting flavors like tangy fruits, citrus, or berries.
• Garnishing: Top your coconut cream desserts with toasted coconut flakes, chopped nuts, fresh berries, chocolate shavings, or edible flowers for an eye-catching finish.
• Experiment: Don’t hesitate to experiment with different dessert ideas. Coconut cream can be transformed into mousses, parfaits, tarts, pies, and so much more.

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