Coconut cream is made by pressing fresh, grated coconut. Coconut cream has a higher fat content (about 24%) so it is thicker, more concentrated than coconut milk. This plant-based cream is a staple in Asian cooking. It adds richness and velvety smoothness to soups, stews, and marinades. It’s also a great ingredient in desserts.
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Coconut cream is often used as a vegan substitute for dairy cream as well! Now if say, you have too much coconut cream, how do you store the leftovers? Can you freeze coconut cream leftovers for later use?
The good news is, you can freeze coconut cream. Coconut cream is just as delicate as dairy cream because of its high-fat content. When it’s frozen and defrosted, there’s a good chance that the liquid and cream will separate. However, there is a way to restore the original consistency of coconut cream, which we will discuss later.
When kept in the fridge, coconut cream will only keep for about 3 to 7 days. But when stored in the freezer, coconut cream should keep fresh for 2 to 3 months. Now let’s take a look at how can you freeze coconut cream:
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For unused tetra packs of coconut cream, there’s no need to repack the product for freezing. Just stick the packs of coconut cream in the freezer and you are done. For canned coconut cream, you need to transfer the cream in an airtight container prior to freezing.
For the leftover cream, you could divide the product into smaller portions by using an ice cube tray. Pour the product into the ice cube tray and freeze until solid. Once the cream has solidified, take the tray out of the freezer, pop the cubed cream and place them in an airtight container. Close the lid, write the storage date with a marker and stick in the freezer.
If you don’t want to divide the cream into smaller portions, you can use an airtight container or resealable plastic bags to freeze the product. Just pour the coconut cream into your preferred container, leaving a few inches of space for the coconut cream to expand as it freezes. Seal the container and write the storage date with a marker then stick in the freezer.
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To defrost coconut milk, transfer the container from the freezer to the fridge. Leave the cream to thaw overnight. Because coconut cream is high in fat, separation between the liquids and the proteins is likely. If this happens, pour the defrosted coconut cream in a blender and then blend for 30 seconds until smooth. Never re-freeze the leftover thawed coconut cream for optimal flavor.
Coconut cream is a versatile ingredient, particularly in diet-friendly dishes. If you’re using cream because you can’t have dairy or you simply crave the rich, complex flavors that coconut cream imparts, it’s great to know that you can store leftovers for later. Now that you know how can you freeze coconut cream, there’s no need to worry about what to do with the leftovers.