Paleo Basics // Coconut Cream

Coconut cream is one of my favorite things. Rich and creamy and chock full of good fat.

You can get coconut cream two ways: take a can of full fat coconut milk and refrigerate it upside down overnight or longer. When you're ready to use it, take it out and turn it right side up. When you open it, the cream will be on the top and the milk will be on the bottom. Scoop out the cream and put the milk in a mason jar to use for later! As the cream sits in the fridge it continues to thicken slightly, so you may need to add a little of the milk to get it the consistency that you want.

You can also buy coconut cream from Trader Joe's! This is what I do (convenience is key when you have an infant!). If you open it at room temperature, it is a liquid and will thicken in the refrigerator even after opening. It becomes a greek yogurt consistency. 

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Here are a few of my favorite uses for coconut cream:

-- Spoon into a bowl and top with fresh fruit and almonds/pecans/walnuts and cinnamon (and a drizzle of honey if not Whole30ing). My favorite combination is strawberries and pecans! Cinnamon + bananas is another good combo.

-- Add a spoonful to your morning coffee (amazing with a little grass-fed butter).

-- Use in Thai chicken soup or coconut curry stew or use in this creamy roasted tomato soup (one my favorite fall recipes!).

-- Add to a post-workout shake for good carbs and fat. My favorite combination is 100% whey protein powder + coconut cream + 1/2 a frozen banana + one tablespoonful cocoa powder + almond milk + ice (Not Whole30 compliant!)

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How do you use coconut cream? I'm always looking for new recipes!