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Coconut Cream

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Coconut cream is traditionally made (using the same process as coconut oil) from fresh coconut meat by mechanical pressing.

Like all coconut products, coconut cream contains high levels of lauric acid. Lauric acid is a kind of fat that has many positive effects on the human body, like reducing cholesterol levels and weight, improving blood parameters and stimulating the immune system.

Coconut cream is a highly esteemed substitute for butter. Especially those who watch what they eat (be it for high cholesterol or lactose intolerance) appreciate coconut cream as a substitute for butter. Coconut cream is used cold for raw food dishes or for roasting. Coconut cream is very heat resistant, it retains its valuable ingredients and forms no trans fats when heated in a frying pan or wok.

Characteristics: Solid, white vegetable fat
Odor: Mild with a light touch of coconut