Coconut cream

Although coconut milk and coconut cream are both made from the same coconut, they are very different. Coconut cream has a lot less water than coconut milk. It also contains fatter, making it simpler to whisk and fold into soups. If you're dealing with coconut cream, keep in mind that it's not the same as cream of coconut, which has far more added sugars and is widely used in pia Coladas and other tropical cocktails. If you wish to substitute coconut cream for coconut milk, you need to dilute it first. A Couple of Cooks recommends mixing 3 teaspoons of coconut cream with 1 tablespoon of water to make 14 cups of coconut milk.

Coconut cream is an excellent substitute in dishes that would benefit from a coconut undertone, such as a variation on The Cheesecake Factory's coconut cream pie cheesecake or simple coconut cake. The drupe taste shines through in both the cake and the buttercream icing.