Coconut Cream Concentrate is
basically a “Coconut Nut Butter”. It’s
pure coconut: rich, creamy, spreadable, coconut. It’s the whole coconut meat in
a very concentrated form, and contains absolutely no additives, water or
preservatives. It’s every coconut lover’s dream come true; seriously!
What makes Coconut Cream
Concentrate (CCC) different from Cream of Coconut or regular Coconut Milk sold
in cans and tetra packs is that it’s more like a butter, not a liquid. “Coconut
Butter” however is not a well defined term. It often just refers to coconut oil
in its solid form. If you’ve read my blog entry on Coconut Milk you would’ve
probably gotten the idea that Coconut Milk is actually mostly water. If the fat
content of the product is 17%, it’s called Coconut Milk. If it’s 24%, it’s
known as Cream of Coconut or “Coconut Cream”. So most of what you’re buying in
the store is WATER!
CCC’s fat content is about 70%, so
it’s an excellent source of coconut oil and one of the tastiest ways to eat it.
Tropical Traditions’ CCC is made from certified organic Philippine coconuts
grown without the use of pesticides or fertilizers. To make the CCC, the
coconut meat is ground up into a very fine powder, and the creamy consistency
and taste is due from its naturally high fat content. Unlike the canned Cream
of Coconut or Coconut Milk which has all the fiber removed, CCC contains all of the natural coconut fiber, which
includes protein. And did you know that dried coconut contains more fiber per gram
then oat bran?
CCC can be used in innumerable
ways! You can mix 1-2 teaspoons (or tablespoons) with water, milk, or juice to
make a creamy coconutty drink, add it to smoothies, sauces, dough, batters,
stir a spoonful into coffee or hot chocolate, use it as a thickener, add a
creamy taste to soups, use it in ice cream and who knows how many other
different ways. Eat it like you would peanut butter, and use it as a non dairy
creamer.
Because of its low moisture
content, CCC will harden in colder temperatures. When this happens, simply warm
the jar in a large bowl of hot water and mix until spreadable again. When you
first buy CCC, there will be a layer of coconut oil at the top (like natural peanut
butters). Simply mix the oil back into the cream, which is denser, below.
Similarly, in warmer climates, CCC will separate and you might have a layer of
clear oil on top. Stir the oil back into the cream and if necessary, warm the
jar in hot water to soften up the bottom which may have become hard and packed.
It is a completely natural product with no emulsifiers or stabilizers, so like
other natural nut butters a little more work might be necessary to get it back
to the consistency you want.
I have a ton of great recipes
using Coconut Cream Concentrate, one of which I will share with you all. I know
some of you may not be overly fond of coconut. With that in mind, I’m purposely
giving you a recipe that even non-coconut lovers will find hard to resist! It’s
creamy, it’s quick, it’s easy, it’s healthy and it’s chocolate. What could be
better? My favorite is the pudding, but either way it’s divine. Enjoy!
Quick Chocolate Coconut Pudding/Fudge
- 4 tablespoons organic cocoa
powder
- 4-6 teaspoons honey, or to
taste
- 2 tablespoons water
- 2 teaspoons Coconut Cream
Concentrate
- 2 teaspoons Virgin Coconut
Oil
- coarsely chopped walnuts
(optional)
Mix all ingredients well, except the nuts. Add nuts, if
desired, and mix through.
This makes 2 small servings (it is very rich).
When eaten at room temperature, this is something like a rich
pudding.
To make fudge: Double or triple recipe, pat into a pan and
chill until firm; cut into squares. Depending on the temperature of the room,
let it stay at room temperature a while before serving.
If you have any questions please feel free to ask me in a
comment! I’ll be glad to answer any questions you may have.
