The INCI name for Coconut Cream is Cocos Nucifera (Coconut) Oil.

Bulk Packaging Options for Coconut Cream:

1. Drums: Typically available in 55-gallon drums, ideal for large-scale operations.
2. Totes: 275-gallon intermediate bulk containers (IBCs) for easy transport and storage.
3. Pails: 5-gallon pails for smaller batches or specialized use.
4. Bags: 25 kg or 50 lb bags for easy handling and storage.
5. **Bulk

Coconut Cream Shelf Life

• Unopened: Up to 2 years when stored in a cool, dry pantry.
• Opened: Once opened, transfer to an airtight container and refrigerate. It typically lasts 4-7 days in the fridge.
• Freezing: Coconut cream can be frozen for up to 2 months for longer storage.

Always check for changes in appearance, smell, or taste before use, as these can indicate spoilage.

Coconut Cream Storage Guidelines

To maintain the freshness and quality of coconut cream, follow these storage tips:

1. Refrigeration:

   • Transfer: If using canned coconut cream, transfer any unused portion to an airtight container.
   • Seal: Ensure the container is tightly sealed to prevent air exposure and odor absorption.
   • Label: Mark the container with the storage date to monitor freshness.
   • Placement: Store in the refrigerator, ideally on the top shelf away from strong odors.
   • Shelf Life: Refrigerated coconut cream typically lasts 3-5 days. Always check for changes in color, texture, or smell before use.

2. Freezing:

   • Ice Cube Trays: For longer storage, pour coconut cream into ice cube trays and freeze. Once frozen, transfer the cubes to a freezer-safe bag.
   • Shelf Life: Frozen coconut cream can last for several months. Thaw as needed for recipes.

3. General Tips:

   • Expiration Date: Always check the expiration date before purchase and use.
   • Quality Check: Discard if there are any signs of spoilage, such as off smells or unusual texture.

By following these guidelines, you can enjoy the rich flavor of coconut cream in your culinary creations while minimizing waste.

Coconut cream is made by blending the flesh of mature coconuts with water, resulting in a thick, rich cream. The process involves the following steps:

1. Extract Coconut Flesh: Remove the flesh from mature coconuts.
2. Blend with Water: Combine the coconut flesh with a small amount of water in a blender until smooth.
3. Strain: Pour the mixture through a cheesecloth or fine mesh strainer to separate the liquid from the solid pulp.
4. Refrigerate: To make coconut cream from canned coconut milk, refrigerate the milk for a few hours. The cream will rise to the top, allowing you to scoop it off.

Coconut cream has a higher fat content than coconut milk, making it a versatile ingredient for both sweet and savory dishes.