How To Use Coconut Cream Concentrate - Coconutty Creations Blog at - 115858

Coconutty Creations

How to Use Coconut Cream Concentrate 
Jul. 29, 2009 3:19 pm 
Updated: Aug. 1, 2009 10:53 am

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.

Organic Coconut Cream Concentrate
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Quick Chocolate Coconut Pudding/Fudge
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Jul. 29, 2009 8:54 pm
Loving your blog because David loves coconut. Thanks for the informatioan AND the recipes.
Jul. 29, 2009 10:31 pm
You're welcome! Glad you like it. :)
Jul. 30, 2009 12:37 am
Jul. 30, 2009 7:32 am
My mouth is watering just reading this! So interesting! I looked at your families website "Tropical Traditions" and was highly impressed with what your family has to offer! I have made a "bookmark" on my computer, so when I move back to the US, I can easily find your website and place an order! Thank you so much for the information, CoconutGirl!
Jul. 30, 2009 1:09 pm
I love your blog!.. You are a very smart young lady and I absolutely love coconut so I was happy to learn more about it. I've been using coconut milk and coconut cream in some of my Indian recipes such as "Chicken Satay". The Cream is much thicker and sweeter than the milk and yes more fattening. I love to bake and just today I was noticing the "Creamy Caramel Flan" picture on the homepage was made with Coconut cream as well so I thought about trying it too(not called for in the actual recipe)... Thanks for the great info and now I will look for CCC in my stores; I'm very anxious to try it! :)
Jul. 30, 2009 4:29 pm
Thank all for you kind words! It's really encouraging. :) That flan does look delicious! CCC would be perfect in something like that! Yum...
Jul. 30, 2009 7:36 pm
Thanks for another super-informative article! And the recipe sounds delicious ~ I'm especially glad you use sweeteners such as honey & brown rice syrup. I hope your family sees what a terrific job of educating you are doing. Kudos to you & your family's business for keeping your products & recipes organic & as natural as possible! That helps not only the consumer, but also the growers & harvesters.
Jul. 30, 2009 8:29 pm
Thank you Rhianna! My dad is my proofreader, as well as my awesome writing coach and English teacher. :) Also, one of my brothers takes all my photos on this blog and on my profile.
Aug. 1, 2009 9:33 am
Dear! Your writing is excellent. One would not easily believe you are so young. A testament to being "home educated." We started using the coconut oil and love it. I can't wait to try this new product, CCC. Thanks for the idea!
Aug. 1, 2009 10:53 am
Thank you Nora! I'm glad you're enjoying the coconut oil. :)
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About Me
Hey there! Thanks for stopping by. I'm Sarah Shilhavy. Nice to meet you too. I'm home educated and a mom-taught and self taught cook. I am also a grandma-taught and self-taught baker and the youngest of 3 kids (2 older brothers). I was born in the Middle East and lived in the Philippines for almost 5 years (my mom is Filipino), and have also lived in different parts of the US. My parents own Tropical Traditions, the first company to import Virgin Coconut Oil from the Philippines to the US. I manage Tropical Traditions' coconut recipes blog (named Free Coconut Recipes, look it up). I've developed many recipes, some gluten-free, using Coconut Flour. Notice all the awesome photos here on the blog and profile? They're by my brother Jeremiah. He takes all my product and recipe photos that you will see here in my profile and in my blog posts. Obviously, he's really good at it. ;)
My favorite things to cook
Pastries & desserts! I like cooking because I like to eat what I make, and serve others with what I make. Coconut oil is by far my favorite ingredient, especially since it's a natural energy booster! I run, exercise, and ride horses (English Equestrian) regularly so knowing what foods will give you a natural boost of energy is always helpful!
My favorite family cooking traditions
Oh, that's easy. Thanksgiving at Grandma's! She’s an amazing cook and baker. Moist, flavorful turkey, dense, rich stuffing, luscious, smooth, spicy pumpkin pie, fluffy, creamy, mashed potatoes…you drooling yet?
My cooking triumphs
The latest one was for my 16th bday. It was a 3 tiered chocolate fudge brownie cake. Never made a tiered cake before, and the cake was a combo of brownie and fudge cake batter, something I just came up with on a whim (and a birthday is the smartest time to do all this for the first time, right?). The cake was beautiful, the taste was amazing. 'Nuff said.
My cooking tragedies
Ugggh, one too many. But I'll admit, I've learned far more from my mistakes then from my "triumphs". Anyway, for years I flopped at making any type of meringue...
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