kookoskerma

Kookoskerma, also known as coconut cream, is a dairy-free liquid derived from the flesh of mature coconuts. It is produced by grinding the white coconut meat and then processing it with water to extract its rich, creamy essence. Unlike coconut milk, which typically has a higher water content, kookoskerma is thicker and has a higher fat content, giving it a more intense coconut flavor and a smoother texture.

The production process usually involves grating or shredding the mature coconut flesh, followed by simmering it in water and then straining the mixture to separate the cream from the solids. The fat content in kookoskerma can vary, but it is generally higher than in coconut milk, making it a suitable substitute for heavy cream in many culinary applications.

Kookoskerma is a staple ingredient in many cuisines, particularly in Southeast Asia, the Caribbean, and India, where it is used in curries, desserts, soups, and beverages. Its rich flavor and creamy consistency add depth and a tropical aroma to dishes. It is also a popular choice for vegans and individuals with lactose intolerance or dairy allergies looking for a plant-based alternative to dairy cream. It can be found in canned form in most supermarkets and specialty food stores.