Coconut cream
Cream of coconut is a sweetened coconut cream that has the consistency of a thick syrup. It's similar to sweetened condensed milk. A basic ingredient to sweeten tropical drinks like a classic piña colada or used in desserts. Because of its use in coconut cocktails, it's marketed both in cans and handy squeeze bottles.
The primary use of cream of coconut is as a mixer for drinks, but you can also use it as an option for dairy products in desserts like cakes, homemade ice cream, and flan. Another use can be as a thickening agent in curries, soups, and smoothies.
The difference between coconut cream and coconut milk is similar to the difference between dairy milk and cream: They have the same ingredients (coconut, water, and sometimes guar gum for stabilizing), but coconut cream has a higher fat content than coconut milk (less water, more coconut), that's why it's thicker.
The primary use of cream of coconut is as a mixer for drinks, but you can also use it as an option for dairy products in desserts like cakes, homemade ice cream, and flan. Another use can be as a thickening agent in curries, soups, and smoothies.
The difference between coconut cream and coconut milk is similar to the difference between dairy milk and cream: They have the same ingredients (coconut, water, and sometimes guar gum for stabilizing), but coconut cream has a higher fat content than coconut milk (less water, more coconut), that's why it's thicker.
Coconut cream is also great with
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Pina Colada
The piña colada is a cocktail made with rum, cream of coconut or coconut milk, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with either a pineapple wedge, maraschino cherry, or both. There are two versions of the drink, both originating in Puerto Rico. The Piña Colada debuted in 1952, when it was first mixed by Ramon Marrero Perez, the head barman at the Caribe Hilton in Old San Juan.