The 3FW (FED Fun Food of the Week): Creamed Coconut


Although I just covered coconut milk in last weeks 3FW, my discovery and subsequent inspiration by creamed coconut (ok, and the fact that it was on sale at Whole Foods) made it a shoe-in for this weeks 3FW.

If you have never seen this stuff before here is a complete rundown from the P.T. Harvard Cocopro website...
  
"What is Creamed Coconut?

Creamed Coconut or known as Coconut Concentrate is the unsweetened dehydrated fresh meat of a mature fruit of coconut ground to a semi-solid white creamy paste. Creamed Coconut is suitable for consumption without the need for further processing. Please do not confuse between Creamed Coconut and Coconut Cream. Coconut Cream has maximum moisture content of 74.6% whereas Creamed Coconut has moisture content of 3% maximum, hence the name Coconut Concentrate. Creamed coconut (Coconut Concentrate) is creamy white colour and tastes rich, creamy and mildly sweet with the essence of coconut.

Applications of Creamed Coconut:


Creamed Coconut can be used as ingredient for food and beverages that require coconut flavor. Such as sauces, soups, curries, ready meals, tropical/Caribbean applications (tropical colada and coconut drinks), filling for chocolate confectionery, biscuit, cake, toppings, desserts, also other uses for natural cosmetic manufacturers. Creamed Coconut tastes good eaten as it is. Suggestions for direct consumption are bread spreading and sauce dipping.

Features of Creamed Coconut:


Creamed Coconut is both coconut cream and milk!
When reconstituted with water, it performs well as both coconut cream and coconut milk. Creamed Coconut has the versatility to vary consistency or flavor intensity by simply adding water.

1 part Creamed Coconut + 2.5 parts water = Coconut Cream
1 part Creamed Coconut + 5 parts water = Coconut Milk

No more to “Once opened, keep in refrigeration.”
Extended shelf life before and after opening under recommended storage conditions. Once opened, the Creamed Coconut can be stored in ambient temperature provided it is kept away from moisture by simply closing the lid.
Creamed Coconut has a shelf life of 8 hours at room temperature after reconstitution while coconut cream has a shelf life of only 4 hours without refrigeration.

Nutritional facts of Creamed Coconut:

  1. Creamed Coconut has no cholesterol!
  2. Creamed Coconut contains pure Virgin Coconut Oil
  3. Creamed Coconut is high in dietary fibre!
  4. Creamed Coconut is high in potassium!
  5. Creamed Coconut is gluten-free!

Storage of Creamed Coconut:


Shelf life for Creamed Coconut is 18 months. Creamed Coconut is ambient stable. It is solid as butter at temperature below 23 deg. C. Creamed Coconut melts at temperature exceeding 23 deg. C. This is reversible and should not affect the organoleptic quality."

So, what did I do with my creamed coconut?  Check out the recipe links below and find out!



Paleo Snowballs

Note: To prepare creamed coconut for use, simply bring a pot of water to a boil.  Turn off the heat and add the plastic bag full of creamed coconut to the water.  Using a wooden spoon or spatula, occasionally knead the packet until the coconut is fully softened.  If you have creamed coconut left over after use, simply fold the open end of the bad down and secure with a clip.  The left-over creamed coconut can be stored at room-temperature or in the refrigerator.
 
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About Tony Fed

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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