Canned coconut cream is a thick, rich product derived from pressing fresh coconut meat. It has a higher fat content compared to coconut milk, making it ideal for recipes that require a creamy texture. You can find it in most grocery stores, often in the Asian foods aisle. When selecting coconut cream, look for brands like Aroy-D or Thai Kitchen for the best quality.

Using canned coconut cream in your recipes not only enhances flavor but also provides a dairy-free alternative for those with dietary restrictions. It’s perfect for making whipped toppings, puddings, and creamy desserts without the need for dairy products.

These Coconut Cream Bars are a no-bake dessert that is both delicious and easy to make. Perfect for a sweet treat any time of the year, they are vegan, gluten-free, and low-carb.

Ingredients:

1½ cups toasted almond slivers
1 cup toasted unsweetened coconut flakes
6 tablespoons maple syrup
5 tablespoons melted coconut oil
1 cup raw cashews (soaked)
13.5 oz canned coconut cream
1 teaspoon vanilla extract
Pinch of salt

Instructions:

Make the Crust: Pulse the toasted almonds and coconut flakes in a food processor until they resemble coarse crumbs. Add maple syrup, coconut oil, and salt, and blend until combined.
Prepare the Filling: In a blender, combine soaked cashews, coconut cream, remaining coconut oil, maple syrup, vanilla, and salt. Blend until smooth.
Assemble: Press the crust mixture into a lined 8-inch square pan. Pour the filling over the crust and freeze for at least 6 hours.
Serve: Cut into squares and enjoy chilled or slightly thawed for a softer texture. Optionally, top with extra coconut flakes or melted dark chocolate.

For full details, visit Nom Nom Paleo.

This Chocolate Coconut Cream Pudding is a simple, three-ingredient dessert that’s both rich and satisfying. It’s perfect for chocolate lovers looking for a quick treat.

Ingredients:

1 can full-fat coconut cream
2 tablespoons cocoa powder
Sweetener of choice (maple syrup, sugar, or coconut sugar)

Instructions:

Prepare the Coconut Cream: Chill the can of coconut cream overnight. Scoop out the solidified cream into a mixing bowl.
Mix: Add cocoa powder and your chosen sweetener. Use a hand mixer to whip until smooth and creamy.
Serve: Enjoy immediately or chill for a firmer texture. This pudding is great on its own or as a topping for cakes and pies.

For a detailed guide, check out Bucket List Tummy.

This Coconut Whipped Cream is a delightful alternative to traditional whipped cream. It’s light, fluffy, and perfect for topping desserts.

Ingredients:

2 cans full-fat coconut milk (chilled overnight)
2½ tablespoons maple syrup
1 tablespoon vanilla extract
Pinch of salt

Instructions:

Scoop: Open the chilled cans and scoop the solid cream into a mixing bowl, discarding the liquid.
Whip: Beat the cream on high speed until fluffy. Gradually add maple syrup, vanilla, and salt while mixing.
Chill: Refrigerate until ready to serve. Use it to top cakes, pies, or even coffee.

For more tips, visit Love and Lemons.

Canned coconut cream is a versatile ingredient that can elevate your dessert game with its rich flavor and creamy texture. Whether you’re making coconut cream bars, chocolate pudding, or whipped cream, these recipes are easy to follow and sure to impress. Don’t hesitate to stock up on canned coconut cream for your next baking adventure! Enjoy the delightful world of coconut-infused desserts!