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all natural coconut cream
All Natural Coconut Cream, Preservative-Free, Aroy-D
We have been offering preservative-free all-natural coconut milk, with excellent results. Everyone loves it. Now we have the same all-natural coconut cream in a large (33.8 oz) box.

This is the thickest part of the coconut milk, often used for desserts, but very similar to coconut milk. If you add just a touch of water, it is identical to coconut milk. See our video: how coconut milk is made. For great results, add just a touch of coconut cream to tom yum or panang.

Recommended by Bon Appétit in their January 2012 feature "Thai Food 101".

Made to the highest standard by Aroy-D. Packaged in a modern paper carton (BPA free, made by SGI Combibloc of Switzerland). One of these boxes has 2090 calories! Nutrition Facts: Servings per container, 11. Serving size 1/2 cup. 190 calories per serving. 170 calories from fat. Total fat 19 gm. Saturated fat 17 gm. Transfat 0 gm. Cholesterol 0 mg. Sodium 11 mg. Total carbohydrate 4 gm. Dietary fiber 2 gm. Sugars 2 gm. Protein 1 gm.

Packaged in a modern paper carton, the shelf life is one year, currently shipping new stock with expiration date January 2016. Consistency is very creamy. We also offer all natural coconut milk.

Ingredients: coconut cream 100%. NO preservatives or additives. Product of Thailand.

1 box (large) 33.8 oz Aroy-D All Natural Coconut Cream, $6.89
We also offer coconut cream in 14 oz cans
Also see our coconut cream powder
Feature Recipe: Thai Coconut Rice. Jasmine rice prepared with Aroy-D coconut cream, as featured in "Thai Food 101, Bon Appétit magazine, January 2012". Delicious rice with a nice consistency, with crunchy bits of caramelized coconut cream mixed in.
Find coconut cream in the following ImportFood.com Thai recipes:
Panang Beef (street vendor video included)
Thai Coconut Pudding, "Khanom Krok"
Krong Kraeng (street vendor video included)
Thai-style Peanut Sauce
Thai Yellow Curry Chicken, "Gaeng Karee Gai"
Cracked Crab Thai Curry "Bu Pad Pong Kari" (street vendor video included)
Green Chicken Curry, "Gaeng Khiao Wan Gai"
Thai Chicken Soup With Coconut Milk, "Tom Kha Gai"
Thai sweet sticky rice with mango, "Khao Neeo Mamuang"
Chiang Mai Curry Noodles, "Khao Soi"
Thai Pork Satay, "Moo Satay"
Chicken Satay, "Satay Gai"
Red Chicken Curry, "Gaeng Phed Gai"
Northern Style Beef Curry, "Gaeng Hanglay"
Thai Curry Without Tears, "Kaeng Sai Mai Rong Hai"
Thai Ice Cream
Thai Rama Chicken, "Praram Long Song"
Thai Sticky Rice Steeped in Coconut Milk, "Khao Neeo Moon"
Massaman Hashbrowns (Thai/American Style)
Thai Bananas in Sticky Rice, "Khao Tom Madt"
Thai Candied Bananas, "Kluay Cheuam"
Thai Rice Balls in Warm Coconut Milk, "Bua Loi"
Mock Bean Pods with Shrimp Filling and Sweet Filling, "Khanom Thua Paep"
Thai Fried Bananas, "Kluay Tod"
Crystal Sticky Rice, "Khao Neow Keaw"
Roasted Duck & Red Curry, "Kaeng Phed Ped Yang"
Laksa Curry
Vegetable Curry (Indonesian), "Sayur Lodeh"
Thai Green Curry Salmon and Wild Rice"
Nasi Kuning, Festive Yellow Rice
Volcano Chicken, "Gai Pu Kao"
Thai Black Sticky Rice & Sweet Coconut Milk, "Khao Neeo Dahm"
NEW Thai Recipe:
Panang Chicken Breast, 'Panang Oak Gai'

This panang, using coconut cream, creates a large amount of meat and soup, would be great for potluck or a large group.

The chicken takes on a gentle, delicous flavor, and becomes soft & tender.

We recommend using large chicken breasts with the bone still on. Panang Oak Gai means 'Panang Breast (oak) of Chicken (gai)'.

See: Panang Chicken Breast, 'Panang Oak Gai'


3.5 pounds split chicken breast
2 cups coconut cream
3 cups coconut milk
2 tablespoons palm sugar
4 tablespoons fish sauce
2 to 3 tablespoons Penang curry paste
8 - 12 kaffir lime leaves, stems removed, leaves ripped
3 - 4 fresh Thai chile peppers thinly sliced


Brown your chicken in a large pan, over low heat (a few minutes per side). Pour 3 cups coconut milk over the chicken, bring to a boil, cover and reduce heat. After 15 minutes, flip chicken breasts over. Let simmer for another 15 minutes over low heat. By this time, your liquid will have evaporated about 1/2 inch below where it was when you first added the coconut milk.

In a separate saucepan, add coconut cream and bring it to a boil. Scoop out 5 tablespoons and set aside (for topping at the end). Add panang curry paste to the saucepan and stir well. Keep heating over medium heat until you start to smell the fragrance, and you can see oil rising to the surface (about 15 minutes). Remove from heat, and pour this mixture over your chicken. Increase heat to medium/low, then season with fish sauce, palm sugar and lime leaves. Let it cook uncovered for an additional 20 minutes, then remove from heat.

Top the chicken with the coconut cream that was set aside, and serve with jasmine rice. Garnish with Thai chiles, and if you prefer, fresh Thai basil.
Special Street Vendor Videos Using Coconut Milk and Coconut Cream
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