Coconut Cream 24–30% Fat

Coconut cream provides a richer fat level and fuller mouthfeel than standard coconut milk. It is used where formulators need coconut flavour, creaminess and body in dairy-free or culinary products.

Product selection

Commercial coconut cream can be specified by fat content, coconut extract, viscosity, colour, flavour, stabiliser system and microbiological limits. Typical fat ranges include approximately 24% to 30%, although exact grades depend on the producer.

Applications

Common uses include plant-based ice cream, dessert systems, confectionery fillings, sauces, soups, ready meals, bakery creams, cocktails and foodservice recipes. Pilot testing is recommended where the product will undergo high heat, acidification or freeze-thaw cycles.

Supply formats

Aseptic industrial packs, cans and foodservice cartons can be considered. For frequent industrial use, forecast programmes can reduce lead-time exposure and improve consistency of origin and specification.

Typical applications

Ice cream, desserts, fillings, sauces, soups, ready meals, bakery and foodservice.