Coconut milk is made from grated coconut flesh that is pressed and then mixed with water. Despite its name, it contains no dairy milk. Fluid and aromatic, it can be used in curries, soups, sauces, drinks and many desserts.
Coconut cream is more concentrated and thicker. It adds greater creaminess to sauces, creams, set desserts and frozen preparations. The fat and liquid may separate naturally inside the tin: simply mix them together before use.
Coconut oil can be used for cooking, roasting and baking. Its aroma varies according to the production method, with virgin oils generally retaining a more noticeable coconut flavour. It may become solid at lower temperatures and naturally return to a liquid state as it warms.
For desserts, coconut milk and cream pair particularly well with rice flours and rice or cereal syrups, while other oils used in Asian cooking offer different uses and aromatic profiles.
