Coconut cream and cream of coconut might sound the same, but there's a significant difference between the two ingredients.

If you've got a can of coconut cream, there's a way to turn the contents into two versatile and delicious ingredients. The ...

“Coconut milk is a cornerstone of Thai cuisine, much like dairy, butter and cream in Western cooking,” he says in an email. “It adds a unique mouthfeel and is an excellent flavor ...

This is particularly true for coconut cream. It is creamy, smooth, delicious, and always digests well for me. Unlike milk, it is less likely to curdle in your tea and evokes a slightly nutty ...

Coconut water can also be combined with coconut flesh and blended to extract coconut milk and cream. Coconut cream is the thick non-liquid part that separates and rises to the top of the coconut milk.

In case you're wondering, coconut milk is made from the meat of mature coconuts, which grow on coconut trees. The coconut meat is grated, mixed with hot water, then pressed or strained. The result is ...

To make coconut cream and coconut milk, peel away the brown skin from the white coconut flesh and place the flesh into a food processor with some hot water. Blend thoroughly, then squeeze the ...

Created by recipe guru Jessica Morone, these bars boast a golden, rich crust and shredded coconut in not one, but two ...

This riff on pasta alla vodka swaps in Thai red curry paste for tomato paste and coconut milk for cream, resulting in extra intensity and spicy-sweet flavor.