Coconut and Sweeteners
Coconut Cream Powder
Thicker than milk powder, richer per spoon, for the finish of a curry rather than the body.
- Higher fat than ordinary coconut milk powder
- Mixes to a thick first-extraction cream
- Rescues a gravy that has gone thin
- Keeps a year, where a tin keeps four days once open
- Coconut and nothing else in the pouch
Available to pre-orderSKU: CC-COC-CRM
Size: 200g
- Carefully packed and shipped to your door
- 14-day replacement on damaged items
- Secure checkout
Description
Spray-dried coconut cream, higher in fat than ordinary coconut milk powder, so a smaller spoonful gives you a thicker, glossier result. Whisk it into warm water for the first extraction a Sri Lankan curry finishes with, or stir it dry into a gravy that has gone thin on you.
In a Sri Lankan kitchen the coconut gets pressed twice. The first squeeze gives kiri, thick and white, and it goes in at the end of the cooking. The second, thinner squeeze goes in early and does the simmering. Almost every curry on the island is built on that order.
Coconut cream powder is the first pressing in dry form. It carries more fat than a standard milk powder, so it reads as the thick end of the coconut rather than the watery one, and half a curry's worth fits in a jar on a shelf.
It is also the one to reach for when a gravy has gone thin and dinner is ten minutes away. A spoonful whisked in with a little hot water thickens it without the flat, chalky note you get from cornflour.
How to Use
- Whisk one part powder to two parts warm water for thick kiri
- Stir dry into a curry that needs pulling together
- Blend into a smoothie for body without banana
- Use in baking where a tin would make the batter too wet
Cook with It
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Frequently Asked
Fat. Cream powder carries more of it, so the same spoonful mixes thicker and richer. In Sri Lankan terms, cream powder stands in for the first thick pressing that goes in at the end of cooking, and milk powder for the thin second pressing that does the simmering.
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