Coconut cream

I haven't a clue, but you're a woman after my own heart.

Try Mr Google?

Ooh , does it taste like a bounty bar . sounds like a good mistake to me ? What about making a rice pudding and stirring it through or stirring it into a plain yoghurt ?

No idea but it sounds gorgeous

Google was no help. I'll just add it to the mixture and let you know.

To a sponge mixture? That will be interesting. Coconut fudge cake perhaps.

I'd eat it.

jackyB
google was no help
I stopped counting at 30 on the BBC food website.

You can dilute the coconut cream with water and use it in curries.

I don't like coconut so I've no recipes, sorry!

Coconut cream freezes well. Why don't you divided it into amounts needed for dishes, curries, puddings etc, and freeze for later.
Coconut rice pudding is delicious, make one for supper. ?

All the recipes (including the BBC ones) are for creamed coconut. That's different. I can imagine a teaspoonful of this stirred into a bowl of plain yoghurt would work. It could possibly make ice cream, but there's not enough for that left. It wouldn't freeze on its own as it contains too much sugar.

I'm with SueDonim. When I've had left overs, I frozen it, then defrosted and diluted to use as coconut milk. I dilute it 50/50, but just taste and do what seems right to you. Coconut milk is very variable in dilution anyway - and the half-fat is is just diluted a bit more!
I am of the impression (maybe an expert will correct me) that coconut milk isn't the same as cows' or goats' milk - where we are used to skimming off the fat to use as cream, or leaving it in the milk in various proportions. I think coconut milk is just sold at different dilutions - that is different to 'creamed coconut' that has some of the nut in it.

It's used by the ton here and you can put it into curries just the same. I have heaps of recipes.

I tend NOT to use the one pictured although it is popular.

If I make a curry and it's a mild one, I add half a small tin of CC (about 50g) and use the other half, diluted with regular milk to make rice pudding from the left-over rice which went with the curry.

My ever-practical Yorkshire soul.

Well, I put a few spoons into the biscuit mixture - any more and it would have been too sticky. They had a slight coconutty taste and a good texture.

The rest I made into a milk shake in the end - two teaspoons in a glass of milk. Finally emptied the tin!

I also had a half jar of baby food (apple and apricot) which DS2 had left in the fridge after staying the weekend before. I dolloped that into the Victoria Sponge mixture. It gave it a bit of an undefinable fruitiness.

It's magic in a mug of hot chocolate.

Will be Great with Strawberry Kiwi Smoothie!!))) greenann.com/recipe/strawberry-kiwi-smoothie/

Coconut cream should work ok in a curry. You just need less than the amount of coconut milk.
I used to be able to buy in a block - cut off a few thin slices, add it to the curry and it dissolves. Better than coconut milk imo, which is almost tasteless.

I have used coconut cream in a curry - I used to buy the sachets.

If I could buy a block I would, the sachets are, of course, plastic.

Thanks for making further suggestions but the stuff I had could definitely not be used as described.

I have had the creamed coconut in blocks before and it was very versatile. I have also used coconut milk but this was a coconut flavoured sirup and was far too runny and sweet for anything except drinks or for more than a couple of teaspoonsful to be added to a sweet dish.

I shall make sure not to buy it again!

Evidently Tesco sometimes have the blocks:
www.tesco.com/groceries/en-GB/products/272666106

You can freeze it - maybe in ice cube trays - and use it later in a Thai style soup or green curry.

Meant to add, I will be using some frozen coconut cream or milk - forget which - in a Thai style pumpkin soup the day after Halloween.
Waste not want not...

I bought a block of coconut cream in Tesco this morning. £1.45.
Witzend I made some soup like that recently, with butternut, but found it too sweet for my taste. Added a bit more salt and that was better.

www.tesco.com/groceries/en-GB/products/302319899

I use these for thickening soups and curries because I'm often only cooking for two. They are coconut milk alternatives to yoghurt so suitable for vegans.

What's really good about them is they freeze well and don't curdle when you add them to a sauce.

waste not want not

I was listening to someone on the car radio today who is encouraging people to use the flesh and seeds from their Hallowe'en pumpkins, most of which gets discarded.

I've made pumpkin soup, we have roast pumpkin but I've never eaten the seeds.
Apparently the seeds contain a natural worming ingredient so are fed to animals.
Who knew!