Coconut Cream

Featured Ingredient - Fiji

Go to:-  Fiji Main Page  |   Fijian Speciality Dish   |  Cooking by Country Main Page

Coconut 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.

But what exactly is it?  Unlike 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.

Pre-prepared coconut milk is now available from most supermarkets in various forms:-

Cartons - These 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.

Blocks - These resembles a block of fat (lard) and can be added in chunks directly into the recipe although grating makes it easier to incorporate.

Powdered - simply dilute with water according to the the manufacturers direction.

Tinned -  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.

Happy cooking!

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