Coconut Cream, what’s that???

As if you aren’t aware of it that coconuts are such a miracle fruit (or nut ), we tend to never run out of ways on consuming coconuts. This time coconut fruit is back but what I will be going to share is the use of coconut as a cream. For most of us in Malaysia we consume coconuts either as a beverage (coconut water)  or the inner meat is used as santan (coconut milk) in many of our dishes in Malaysia. However, today I’ll be sharing some information on the use of coconut cream. For those who do not know, coconut cream is considered almost similar to coconut milk but with less water and it is thicker which is almost like a paste. It can be used as a substitute for the regular dairy cream. For your DIY purpose let me tell you that coconut cream can be made by simmering 1 part shredded coconut with 1 part water or milk until frothy and then straining the mixture through cheesecloth and squeeze out as much liquid as possible. Below I will be sharing some of the recipes where coconut cream comes in handy and ads the amazing flavour and aroma to it.

Coconut Cream Amazing Recipes



1. Quick fish curry


  • Preparation time; less than 30 mins

• Cooking time :10 to 30 mins

• Serves :Serves 4


Ingredients:
• 3 tbsp sunflower oil

• 2 large onions, finely chopped

• 4 garlic cloves, crushed

• 4cm/1½in fresh root ginger, finely grated

• 1 tsp ground coriander

• 2 tsp garam masala

• 10 curry leaves

• 2 to 3 tbsp palm sugar (available from Asian grocers) or light brown sugar

• 400g tin coconut milk

• 3 limes, juice only

• 5 vine-ripened tomatoes, chopped and blended

• 700g/1lb 9oz skinless salmon fillet, cut into 2cm/3⁄4in-wide finger-length pieces

• 3 tbsp grated creamed coconut, to garnish

• handful fresh coriander, chopped, to garnish

• freshly steamed basmati rice, to serve (optional)


Method:
• Heat up the oil in a heavy-bottomed saucepan over a low heat. Then add the onions and fry for 15 minutes or until soft and starting to turn golden.


• Now add the garlic, ginger, ground coriander, garam masala and curry leaves and cook for 1 minute. Next, add the palm sugar, coconut milk, lime juice and blended tomatoes and cook for 10–15 minutes, or until slightly reduced.


• Next, add the salmon and gently poach for 5–6 minutes.


• Lastly, serve with steamed basmati rice if desired, garnished with coconut cream and fresh coriander.





2) Butternut squash and chickpea curry

• Preparation time; less than 30 mins

• Cooking time; 30 mins to 1 hour

• Serves; Serves 6


Ingredients:
• 3 tbsp vegetable oil

• 2 tbsp black mustard seeds

• 1 tbsp cumin seeds

• 12 cardamom pods, split

• handful of curry leaves

• 2 large onions, finely chopped

• 5 garlic cloves, grated

• 5cm/2in piece fresh ginger, finely grated

• 2 tsp ground turmeric

• 1 tsp ground cumin

• 2 tbsp ground coriander

• 1 litre/1¾ pints hot vegetable stock

• get 1kg/2lb 4oz peeled and deseeded butternut squash (prepared weight), cut into 2.5cm/1in chunks
.
• 250ml/9fl oz coconut cream

• 2 x 400g tins chickpeas, drained and rinsed

• 200g/7oz green beans, cut into 2.5cm/1in lengths


To serve (optional)
• 3 x 250g/9oz pouches ready-cooked pilau rice

• cucumber, tomato and red onion salad


Method:
• First step is to heat up the oil in a large saucepan over a high heat, then add the mustard and cumin seeds, cardamom pods and curry leaves. Next. cook and  stir for 30 seconds, or until the mustard seeds begin to pop.


• Then add the onions to the pan, reduce the heat to medium and cook, stirring often, for 8 minutes, or until softened and starting to brown.


• Next, toss the garlic and ginger into the pan and cook for 2 minutes. You can now lower the heat a little and stir in the ground spices and cook, stirring for 1 minute.


• Now, pour in the vegetable stock and bring to the boil. Also add the butternut squash, bring back to the boil, then lower heat and simmer for 15 minutes.


• Next, stir in the coconut cream, chickpeas and beans and cook for 10 to15 minutes or until the liquor is reduced and thickened slightly.


• For the time being heat up the pouches of rice (if using), following the packet instructions.


• Lastly, serve the curry in warmed bowls, with the hot pilau rice and a cucumber salad on the side if you like.





3) Sweet potato, coconut and ginger soupButternut squash and chickpea curry

• Preparation time;less than 30 mins

• Cooking time;10 to 30 mins

• Serves;Serves 1


Ingredients:
• 1 tbsp olive oil

• 1 clove garlic

• ½ onion, sliced

• pinch dried chilli flakes

• pinch ground ginger

• 200g/7oz sweet potato, peeled and cut into cubes

• get 100ml/3½oz hot chicken stock. Also, vegetarians may substitute vegetable stock

• 100ml/3½oz coconut cream

• 25g/1oz fresh coriander leaves, chopped

• salt and freshly ground black pepper

• 15g/1⁄2oz spinach leaves, to garnish


Method
• First step, heat the oil in a saucepan over a medium heat. Then, add the garlic and onion and fry for 3 to 4 minutes or until golden and softened.


• Then add the chilli flakes and ground ginger and fry for one minute, then add the sweet potato and cook for 2 to 3 minutes.


• Next, add the stock and coconut milk. Next, bring to the boil then reduce the heat to simmer for 8 to 10 minutes and then add the coriander.


• Later remove from the heat and allow to cool slightly and then pour into a food processor. Blend until smooth. You can season to taste with salt and also add freshly ground black pepper.


• Lastly, to serve, pour the soup into a warm bowl and garnish with the spinach leaves.