COCONUT

Coconut Cream

Coconut cream is the oil-protein –water emulsion from grated fresh matured coconuts. In Asia and pacific house holds, the undiluted and diluted forms are referred to as coconut milk and the concentrated forms as coconut cream. Regional research laboratory , Trivandrum has developed a technology for the processing and packing of coconut cream

Commercially, coconut cream is obtained by pressing grated coconut flesh by itself without water, using a specialized, heavy piece of machinery.

Composition of coconut cream

Component	Percentage
Fat	15 - 35
Protein	2 - 4
Sugar	1 - 3
Water	60 - 80

Coconut cream fat content

Type of cream	Fat content (%)
Concentrated cream	40 - 70
Undiluted cream (or milk)	35 - 40
Diluted cream (or milk)	15 - 35

Coconut cream is imported mainly to USA, Europe, The middle east, Australia and New Zealand. And the producers of exporters of coconut cream are Indonesia, Philippines, Sri Lanka, Malaysia, Thailand, Western Samoa, Fiji and the Cook Islands,

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Last updated: 29-04-2008

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