Coconut cream is a thick, creamy substance derived from the flesh of mature coconuts. It is richer and thicker than coconut milk, making it an excellent choice for creating luscious sauces, desserts, and soups. Coconut cream is often sold in cans, and brands like Thai Kitchen offer gluten-free and unsweetened options, making it a staple in many kitchens.

Thai Kitchen coconut cream is a popular choice due to its high quality and rich flavor. It is perfect for those looking to create authentic Thai dishes or simply add a creamy texture to their meals. Here are some reasons to use Thai Kitchen coconut cream:

Flavor: It adds a rich, tropical flavor to dishes.
Texture: Its thick consistency enhances the creaminess of recipes.
Versatility: Suitable for both savory and sweet dishes.

This recipe is a family favorite that combines succulent chicken thighs with a flavorful coconut cream sauce. It’s perfect for busy weeknights and sure to impress.

Ingredients:

2 pounds bone-in, skin-on chicken thighs
1 can (14 oz) Thai Kitchen coconut cream
2 tablespoons onion, grated
2 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon Thai red curry paste
1 tablespoon sugar or sugar substitute
Juice of 1 lime
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Preheat the oven to 400°F (200°C).
In a bowl, mix the coconut cream, onion, garlic, ginger, curry paste, lime juice, and sweetener until well combined.
Pat the chicken dry and arrange it in a baking dish. Pour the coconut cream mixture over the chicken, ensuring each piece is coated.
Bake uncovered for 45-55 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). For crispy skin, broil for the last 5 minutes.
Garnish with fresh cilantro before serving.

For a delightful dessert topping, whipped coconut cream is a fantastic alternative to dairy whipped cream. It’s light, fluffy, and perfect for topping cakes, pies, or even enjoying on its own.

Ingredients:

1 can Thai Kitchen coconut cream, chilled
2 tablespoons maple syrup (optional)
1 teaspoon vanilla extract (optional)

Instructions:

Refrigerate the can of coconut cream overnight to allow the cream to solidify.
Open the can and scoop out the solid cream into a mixing bowl, leaving the liquid behind.
Using a hand mixer or stand mixer, whip the cream on medium-high speed until fluffy and peaks form.
If desired, fold in maple syrup and vanilla extract for added flavor.
Serve immediately or refrigerate for later use.

Coconut cream is thicker and richer than coconut milk, which is more liquid. Coconut cream is made from the first pressing of the coconut flesh, while coconut milk is made from the second pressing, resulting in a thinner consistency.

While you can substitute coconut milk for coconut cream, the texture and richness of the dish will be affected. If using coconut milk, consider reducing the amount or adding a thickener to achieve a similar consistency.

Leftover coconut cream can be stored in an airtight container in the refrigerator for up to a week. You can also freeze it in ice cube trays for longer storage. Just thaw it before use.

Thai Kitchen coconut cream is a fantastic ingredient that can elevate your cooking and baking. Whether you’re making a creamy chicken dish or a delightful dessert topping, this versatile cream is sure to impress. Try out these recipes and enjoy the rich flavors and textures that coconut cream brings to your table!