Nuts, coconut cream, raw (liquid expressed from grated meat)

Coconut cream is the thick, fat-rich liquid pressed from freshly grated coconut meat, richer and less diluted with water than coconut milk. It's spooned into curries, rice puddings, and tropical desserts for body and richness, whipped into a dairy-free topping for pies and parfaits, or stirred into cocktails like pina coladas for its dense, silky texture and mild, sweet coconut flavor that holds up against spice, citrus, and acidity alike without disappearing into the background.

Fresh coconut cream separates on standing, with the thick cream rising to the top the way dairy cream does, so it's stirred or shaken before use rather than poured straight from the container. Refrigerate it in a sealed container and use within a few days since it has no added preservatives to extend its shelf life the way a canned product would. At 330 calories and 34.7 g of fat per 100 g, roughly 50 calories per tablespoon (15 g), it's used as a rich addition to a dish rather than a base ingredient, a spoonful or two flavors and thickens a curry or dessert without watering it down the way a thinner liquid might. It's also one of the few plant-based liquids with a notable iron content, at 13% DV per 100 g, worth remembering when it's swapped in for dairy cream in a favorite recipe.