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

Bulk Packaging Options for Coconut Cream

1. Drums: Ideal for large-scale food manufacturing, providing significant volume and easy handling.
2. Totes: Versatile for bulk storage, suitable for both liquid and semi-solid coconut cream.
3. Pouches: Flexible packaging option for smaller quantities, easy to transport and store.
4. Cans: Common for retail and food service, offering convenient single-use portions.
5. Boxes: Customizable

Coconut Cream Shelf Life:

• Unopened: Up to 5 years when stored in a cool, dry place.
• Opened: Refrigerate in an airtight container and use within 7-10 days for optimal quality.
• Frozen: Can be frozen for up to 2 months, but expect texture changes upon thawing.

Proper storage is essential to maintain freshness and quality.

Coconut Cream Storage Guidelines

1. Refrigeration:

   • Transfer: If opened from a can, transfer any unused coconut cream to an airtight container.
   • Seal: Ensure the container is tightly sealed to prevent air exposure and odor absorption.
   • Label: Mark the container with the date to track freshness.
   • Storage: Keep it in the refrigerator, ideally on the top shelf away from strong odors.
   • Shelf Life: Refrigerated coconut cream lasts about 3-5 days after opening.

2. Freezing:

   • Portioning: Consider pouring coconut cream into ice cube trays for convenient portioning.
   • Storage: Once frozen, transfer cubes to a freezer-safe bag or container.
   • Shelf Life: Frozen coconut cream can last for several months.

3. Check Regularly: Inspect for changes in color, texture, or smell before use. Discard if any spoilage is detected.

By following these storage methods, you can maintain the freshness and quality of your coconut cream for various culinary uses.

Coconut cream is made by blending the flesh of mature coconuts with water. The process typically involves the following steps:

1. Preparation: Start with mature coconuts. Remove the outer husk and crack open the coconut to extract the flesh.

2. Blending: Chop the coconut flesh into small pieces and blend it with warm water. The standard ratio is about 1 part coconut flesh to 1 part water for a thicker cream.

3. Straining: Pour the blended mixture through a cheesecloth or fine mesh strainer into a bowl, separating the liquid from the solid coconut pulp.

4. Separation: Allow the liquid to sit for a few hours. The thicker coconut cream will rise to the top, separating from the thinner coconut milk below.

5. Storage: Scoop off the coconut cream and store it in an airtight container in the refrigerator. It can be used in various recipes as a rich, dairy-free alternative.

Coconut cream is known for its high fat content, making it a versatile ingredient in both sweet and savory dishes.