Coconut milk and cream are made by pressing grated coconut flesh until it forms a paste. Coconut cream is more concentrated than coconut milk, and usually has a fat content of around 24 per cent (compared to 17 per cent for the milk). Use cans or tetra packs of coconut cream in Asian curries, soups, marinade and desserts, or in place of coconut milk any time you want a richer flavour and thicker consistency.
For best results
Look for coconut creams that are preservative-free and contain no added water or sugar. Shake well before use, as the liquid and cream will have separated. Coconut cream has a short shelf life once opened, so refrigerate and use within 5 days, or freeze for up to 2 months.
Quick chicken satay
Cut 4 chicken breast fillets into 2cm cubes. Combine 2 tablespoons good-quality peanut butter, 2 chopped garlic cloves, the zest and juice of 1 lime, 150ml coconut cream, 1/2 teaspoon chilli powder and 1 tablespoon each of soy sauce, ground coriander, cumin, turmeric and brown sugar. Toss the chicken in the spice mixture, then cover and place in the fridge for 1 hour to marinate. Meanwhile, soak 16 bamboo skewers in water. Thread chicken onto skewers. In batches, cook skewers in a non-stick frypan over medium heat for 8-10 minutes, turning, until cooked through. Serve with lime wedges, coriander leaves and steamed jasmine rice. Serves 4.
Coconut & ginger rice
Mix 200ml coconut cream and 3/4 cup (185ml) water in a saucepan. Add 220g rinsed basmati rice and a 2cm piece peeled ginger. Season with salt. Bring to the boil, then reduce heat to low and simmer for 10 minutes or until tender. Drain, then discard ginger. Sprinkle with 2 tbs each shaved toasted coconut and sliced spring onions to serve. Serves 4 as a side.
Lime & coconut creams
Place 300ml pure (thin) cream, 150ml coconut cream, 1/4 cup (55g) caster sugar and grated zest of 2 limes in a saucepan over medium heat. Bring to just below boiling point, then remove pan from heat and allow to infuse for 15 minutes. Meanwhile, soak 1 titanium-strength gelatine leaf (from gourmet shops) in a bowl of cold water for 5 minutes to soften. Remove and squeeze out excess liquid. Add gelatine to cream and stir over low heat for 1 minute until gelatine dissolves. Strain, divide among four 150ml ramekins, then chill for 2-3 hours until set. Serves 4.
