This Trader Joe’s coconut cream has a nice thick and creamy texture that is perfect for smoothies, thickening up soups and stews, or just about anything that needs some body and depth of flavor. In case anyone is wondering the difference between coconut cream and coconut milk is basically just the thickness of it. Coconut cream is thicker and has a higher fat content than coconut water because more coconut and less water is used. Trader Joe’s coconut cream is a pretty good value considering its organic and is one of the better tasting ones on the market. You can also buy Trader Joe’s coconut water, but that has guar gum added to it as a stabilizer and comes in a brown can……..…….
- 90 calories per serving
- Net Weight: 13.5 oz
- Only ingredients are organic coconut and water
Coconut Cream at Trader Joe’s
I know a lot of Indian dishes that have curry in them call for coconut cream as a main ingredient to thicken it up and enhance the curry flavors. Does anyone have a go to recipe they use this coconut cream in? I don’t cook very much with coconut water or cream, but do people follow a general rule as to when to use one or the other? Let me know if there are great recipes for soups, stews, smoothies or anything else that coconut cream goes perfectly in. Keep in mind, this is nothing like coco loco, which has a ton of added flavors and sugars in it, even though it does taste delicious in pina coladas! I bet this also goes really well in some island tropical cocktails and mixed blended drinks that you’d order at a beach bar on island with an umbrella hanging off the side…..
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3 thoughts on “Trader Joe’s Coconut Cream”
I used Trader Joe’s coconut cream in this recipe and it was YUMMY.
You stated in your article on Trader Joe’s coconut milk that the milk has more fat. Here you say the opposite.
Here you also say “Coconut cream is thicker and has a higher fat content than coconut water” Did you mean “than coconut milk” maybe?
Hi! I do a lot of vegan baking so therefore I keep coconut cream stashed in the back of my fridge at all times lol. A lot of my recipes call for refrigerating it and then scooping the white cream off the top and dumping the water out. If you are making curries and are using the whole can I would maybe just get milk but if you are not using the whole can I would recommend the cream bc if I ever need coconut milk instead of cream I just add some water to it and it ends up being cheaper bc alot of the time the cream is the same price as the milk. I find for making coco whipped cream and desserts like coconut ice cream you are gonna wanna buy the cream bc it’ll ask you to scoop the white off the top and discard liquid and you’ll get alot more cream with the coconut cream.