Creamed Coconut is not a familiar ingredient for a lot of people. I never used it myself until after I left Jamaica. Unlike coconut milk, which is a liquid, pure creamed coconut (think coconut concentrate) is solid. It’s white and tastes mildly sweet with the essence of coconut.
I use it in my Rice and Peas recipe, something I generally make about once a week. I like that it adds a fragrant coconut flavour without adding more liquid. It’s also great for adding a hint of coconut flavour to sauces and soups. Just throw a small piece into the pot and it’ll melt like butter. It doesn’t have preservatives, yet you can store it at room temperature and, unlike coconut milk, it can last for months!
You should be able to buy it at your local supermarket, but you may have to ask. I never know which aisle I’m going to find it. Lately it’s been in the aisle with baking products, but I’ve also found it on shelves beside cans of coconut milk. I usually buy it for $1 or so, but it may cost more in your area. The product in the photo is made in Sri Lanka and packaged locally. It is also comes from Thailand and other tropical places.
Jamaican Ingredients: Creamed Coconut
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