Ingredient - Fiji
Information about Coconut Cream
Fiji Main Page |
Speciality Dish |
Cooking by Country Main Page
Cream is an essential ingredient if you want to make authentic Fijian food. It
is used in a huge proportion of the Fijian recipes featured on this site - both
sweet and savoury.
what is coconut cream?
its name implies, it has absolutely nothing to do with dairy products. It's
actually freshly grated
coconut meat (the white part) which has been steeped in hot water until it
is cool enough to handle. It is then squeezed until dry and the resulting liquid
is then strained to remove all the pulp and allowed to sit for a while. The
coconut cream rises to the top and is skimmed off. The remaining liquid can be
used as coconut milk.
coconut milk is now available from most supermarkets in various forms:-
are often sold in smaller quantities (about 210ml/7fl.oz.) and are usually UHT
(ultra heat treated) so they can be kept in the store cupboard.
- These resembles a block of fat (lard) and can be added in chunks directly into
the recipe although grating makes it easier to incorporate.
simply dilute with water according to the the manufacturers
- No further description required but beware buying coconut MILK by
accident. If you do, do
not shake the tin before opening. Open and spoon out the thick cream which
has risen to the top. Refrigerating the tin makes the cream harden so it
can be easily removed from the milk. The cream and milk can then be used
separately although the milk will not be as rich and the quantity of Cream will
not be much.
Cooking by Country -