For Coconut Week , I wanted to try a coconut product I hadn’t had before. It was between creamed coconut and coconut butter. How can you even choose between those? Well, it was actually sort of easy: I went with the cheaper one (though I did consider making my own coconut butter!). I ended up taste-testing creamed coconut.
This whole block was around $2.50, and considering how much I paid for a whole coconut (and the work I put in — you’ll see tomorrow!), I think that’s a good deal.
Creamed coconut doesn’t look or feel creamy. It’s hard as a rock except for the layer of coconut oil on top (which — shock! — tasted exactly like the coconut oil you buy in a jar). The different between straight coconut oil and creamed coconut is that the creamed stuff includes the flesh of the coconut, too. So it actually contains a decent amount of fiber (6g per serving).
The directions on the box say to add one part creamed coconut to two parts hot water and let the coconut soften, but I wanted to sample the goods straight up. It tasted like a crumbly coconut cookie! I loved it. It had a subtle sweetness and, since it has lots of fat , it melted in my mouth.
If you don’t want to eat your creamed coconut straight, the box had some suggestions:
add it to smoothies
put it in Thai sauces or Asian soups/stews
pour it over fresh fruit
As for me, I’m going to continue to eat it plain as a dessert, because I think it’s delicious. Verdict?