Indian cooking

Indian cooking / Ingredients / Coconut cream

Coconut cream

liquid

Coconut cream

Nariyal ki malai

4.8 g1 teaspoon

14 g1 tablespoon

Density ~0.98 g/ml; 4.93 ml/tsp.

Instead of Coconut cream

Coconut milk
Use 1.25 times the weight and simmer to reduce back to the original weight; it is thinner and less rich.
Coconut, fresh or desiccated
For 100 g cream, blend 60 g fresh coconut or 40 g desiccated coconut with 60 g hot water, then strain; use the thick top layer.
Cream
Use the same weight for a dairy version; it lacks coconut flavour but gives similar richness.

Recipes with Coconut cream

10

Caril de Galinha

Goan Chicken Curry

Jhingri Maach Malai

Prawn (Shrimp) Malai Curry

Kadalaparippu Payasam

Chana Dal Dessert

Kobarimasam Pulussu

Lamb in Coconut Sauce

Kondapur Koli Thalna

Chicken Legs in Chilli Sauce

Mangalorean Kori Ghassi

Spiced Chicken Curry with Curry Leaves, Garlic, Chilli and Tamarind

Oysters in Coconut Cream with Green Chilli Granita

Parsi Margi Ma Kari

Spicy Chicken Curry with Dried Chillies, Garlic and a Classic Parsi Masala