Organic Coconut Cream, Dr. Keskin, 400 ml

Are you looking for thick and creamy organic coconut cream with a rich coconut flavour and a high content of plant-based fats? Discover Organic Coconut Cream - a completely plant-based alternative to dairy cream, made with 60% organic coconut, water and organic guar gum.

Organic coconut cream is a concentrated coconut product with a higher content of coconut fat and a thicker consistency compared to coconut milk. Thanks to its creamy texture and characteristic exotic aroma, it is an excellent ingredient for both savoury dishes and sweet treats, desserts, creams and smoothies.

Why choose Organic Coconut Cream?

• Organic coconut: Made with 60% organic coconut and organic guar gum.
• 100% plant-based: Contains no ingredients of animal origin and is suitable for vegan and vegetarian diets.
• No added sugar: Contains no added sugar, with naturally occurring sugars.
• Lactose-free: Naturally free from dairy lactose and a plant-based alternative to traditional dairy cream.
• Gluten-free: Does not contain gluten and is suitable for diets where gluten is avoided.
• High in fat: Contains 22 g of fat per 100 g, of which 20.9 g are saturated fatty acids.
• Low in carbohydrates: Contains only 3.1 g of carbohydrates per 100 g, making it suitable for various low-carbohydrate diets.
• Thick and creamy: Ideal for thickening soups and sauces and for preparing creams, desserts, cakes and smoothies.

What is coconut cream?

Coconut cream is a concentrated coconut product made by processing the flesh of mature coconuts with water. It has a higher concentration of coconut fat and a thicker, creamier texture compared to coconut milk.

The high content of coconut fat gives coconut cream its characteristic thickness and rich flavour. This makes it particularly suitable for recipes where a creamy consistency is desired without using dairy products.

Coconut cream and coconut milk are similar products, but they are not completely interchangeable. Coconut cream is generally more concentrated and richer in fat, while coconut milk has a more liquid consistency and a lower concentration of coconut fat.

Coconut - origin and history:

The coconut palm (Cocos nucifera) is one of the most characteristic plants of tropical regions. Coconut has a history of use spanning thousands of years in South and Southeast Asia, the Pacific Islands and other tropical parts of the world, where the fruit has long been an important part of traditional diets and everyday life.

Mature coconuts are used to make a wide variety of products, including coconut milk, coconut cream, coconut oil, desiccated coconut and various traditional beverages and desserts. Thanks to its rich flavour and natural creaminess, coconut has gradually become a popular ingredient in cuisines far beyond the tropical regions where it originated.

Coconut cream is particularly characteristic of the traditional cuisines of Thailand, Indonesia, Malaysia, the Philippines, Sri Lanka and India, where it is used in both spicy dishes and curries, as well as sweet desserts and beverages.

History and traditional use of coconut cream:

Traditional coconut cream preparation begins by grinding or grating the flesh of a mature coconut. Water is added, and the mixture is then pressed or squeezed. The resulting richer and thicker liquid is known as coconut cream.

In traditional Asian cuisine, coconut cream is used as a base or thickening ingredient for curries, soups, sauces, rice dishes, beverages and desserts. It adds richness and smoothness to dishes while complementing the flavours of spices such as ginger, turmeric, coriander, lemongrass and chilli.

Today, coconut cream is popular around the world and is widely used in modern plant-based cuisine. It is particularly valuable as a vegan alternative to dairy cream when preparing a variety of sweet and savoury recipes.

How to use Organic Coconut Cream?

Organic coconut cream is an extremely versatile culinary ingredient and can be used in numerous recipes where richness, creaminess and an intense coconut flavour are desired.

• Curries and Asian dishes: Add to vegetable, chicken, fish and other curries for a richer flavour and creamy texture.
• Soups: Use to enrich and thicken cream soups and Asian-style soups.
• Sauces: Ideal for preparing rich coconut sauces to accompany vegetables, rice, pasta and other dishes.
• Desserts and creams: Use in puddings, creams, cakes, pastries, mousses and homemade ice cream.
• Smoothies: Add to fruit or vegetable smoothies for a thicker consistency and mild coconut flavour.
• Breakfast: Add to porridge, chia pudding or overnight oats.
• Coconut cream for coffee and beverages: Add a small amount to coffee, hot chocolate or other hot drinks for a creamier texture.
• Direct consumption: Can be consumed directly or used as an ingredient in a variety of sweet and savoury recipes.

Nutritional and beneficial properties:

Coconut cream is naturally rich in coconut fats, which form an important part of its nutritional profile. Fats are a concentrated source of energy and are involved in numerous normal processes in the human body.

The product contains 22 g of fat per 100 g, of which 20.9 g are saturated fatty acids. Due to its high fat content, coconut cream is an energy-dense food and is best consumed in moderate amounts as part of a varied and balanced diet.

Coconut naturally contains lauric acid, which is one of the main saturated fatty acids found in coconut fat. It is a characteristic component of coconut products and is of interest in nutritional research.

With 3.1 g of carbohydrates per 100 g, coconut cream is a relatively low-carbohydrate food. This makes it a convenient ingredient for people who prefer lower-carbohydrate recipes, including various keto and low-carbohydrate diets.

Coconut cream also contains 1 g of fibre per 100 g. It can be included in a varied diet as a plant-based alternative to traditional dairy cream.

Ingredients:

Organic coconut 60%, water, organic guar gum.

Consistency:

Thick and creamy. Due to its naturally occurring coconut fat, the product may become firmer at lower temperatures. When warmed and stirred, it develops a softer and creamier consistency.

Nutritional values per 100 g:

Energy: 916 kJ / 219 kcal
Fat: 22 g
of which saturates: 20.9 g
Carbohydrates: 3.1 g
of which sugars: 2.9 g
Fibre: 1.0 g
Protein: 2.1 g
Salt: 0 g

Directions for use:

May be consumed directly or used as an ingredient in a variety of sweet and savoury recipes.

Add to curries, soups, sauces, smoothies, porridge, desserts, cakes, creams, homemade ice cream and other recipes.

Important: Due to its naturally occurring coconut fat, the consistency of the product may change depending on temperature. If necessary, warm gently and stir well before use.

Store at room temperature (20°C - 30°C), away from direct sunlight and other sources of heat. After opening, transfer to a non-metallic container, store in the refrigerator and consume within 3 days.

Packaging: 400 ml in a metal can