Fairtrade Coconut Cream 24% Fat Organic

Can I whip it?

Yes, and that is what the tapioca starch in the recipe is for: it gives the hold that stops the foam collapsing. Chill the Kazidomi carton for several hours, then whisk the contents thoroughly cold with a beater until they thicken. Any sweetener goes in at the end of the whisking.

Coconut cream or a soya cooking cream?

The Kazidomi coconut cream is 80% coconut extract and tastes of it, which shows in the finished dish. A soya cooking cream is neutral and disappears into a sauce. Choose the coconut when the coconut note belongs in the recipe, the soya when the cream is only there to soften a sauce.

What is in it?

Three ingredients: coconut extract at 80%, water and tapioca starch, with the coconut and the tapioca from organic farming. The 400 ml Kazidomi carton carries no sugar, no emulsifier and no thickener beyond that starch. The coconut is Fairtrade certified and comes from Sri Lanka.

Which dishes does it suit?

A curry, a red lentil dahl or a slow-cooked dish, where it lends body without splitting. Kazidomi coconut cream also works in ganaches, set creams, ice creams and whipped toppings. Count a 400 ml carton for a dish for four, or half of it for a short sauce.

How do I keep it once opened?

Tip the rest into a closed container and keep it in the fridge, where it holds two or three days. The Kazidomi cream firms up when cold, which is normal; a few seconds of gentle warmth or a brisk whisk brings it back. It also freezes well in portions.