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Creamed Coconut


Nutritional Info.

Typical values per 100g
Energy kj 3046
Kcal 728
Fat 68.8g
of which saturates 65.7g
Carbohydrates 21.2g
of which sugars 4.5g
Fibre 11g
Protein 5.9g
Salt 0.01g

Did you know?

With a jar of our creamed coconut, you never need to buy a can of coconut milk again – and end up throwing half of it away! With creamed coconut, you make as much or as little as you need which means there’s less waste; it’s more economical; and environmentally friendly, with less packaging to throw away.

Creamed Coconut is available in the Lucy Bee Shop

To Use Creamed Coconut

With your jar of Creamed Coconut, it's natural for the coconut oil to separate from the coconut meat. The oil will solidify and sit on the top - if you look at the side of the jar, you can see this as white at the top and then the coconut meat shows as a creamy colour. The oil needs to be mixed in with the coconut meat to use - warm the jar (we stand ours in a bowl of hot water at 64C, for around 30 minutes, or in colder weather you could stand the jar on a warm radiator), then stir and mix it together. (We do not recommend using a microwave to heat this as it will burn).

This is particularly important if making coconut milk, to make sure it blends properly.

What do I taste like?

As a natural and raw ingredient, our creamed coconut has a deliciously sweet coconut flavour and natural aroma.

Where am I from?

Our Creamed Coconut is from the Philippines where the coconut palms grow in harmony with nature, in an agroforestry environment.

What is Creamed Coconut?

Creamed coconut comes as a semi-solid creamy paste. It has a rich, creamy texture which can transform and lift many dishes into something spectacular. You can use it in place of desiccated coconut in recipes, or even to create your own homemade coconut milk – we love that you know exactly what’s in it.

How is Creamed Coconut Made?

To make our creamed coconut, the fresh, white coconut meat is dried under controlled temperatures to retain its raw status. Once this flesh is dried out, it’s then shredded, before it gets ground into a pulp. This then gets stored in our recyclable glass jars, before making its way to the UK and to your cupboards as the creamed coconut we know and love.

Creamed Coconut in Recipes

Creamed coconut can be used in all sorts of ways! Sweet, savoury and even to drink, there are all kinds of ways to get using it, though it is not suitable for frying. Here are some of our favourites just to give you an idea:

1) Breakfast Milk Alternative

For vegans, veggies or anyone with an intolerance (creamed coconut is both lactose and dairy-free), one of our favourite uses is as a breakfast milk alternative. To do this, you simply whizz up some creamed coconut with water. From there, you can try blending into a warming cacao hot chocolate or blitz into your super smoothies to thicken them up and add a sweet, creamy flavour and texture. It also creates the most incredible banana milkshake.

2) Curries

Most of you will have stirred coconut milk into a homemade curry for a deliciously indulgent, creamy taste. Stir a tablespoon of our Creamed Coconut into your curry sauce to add a sweet hint of flavour, some much-needed creaminess and also to thicken things up a little. 

3) Cooking Grains

Creamed coconut doesn’t have to be reserved for special occasions and works for every day essentials, too. One of our favourite uses for it is in porridge – simply dissolve in water before stirring into your oats when cooking in place of milk. You can even have a go at cooking rice in this way, for a delicious alternative to boiled rice.

4) Soups

Our Creamed Coconut makes a delicious addition to flavoursome soups, especially sweet potato soups, or Thai-inspired bowls. Stir a teaspoon in along with the stock.

5) Desserts

We love using it in all kinds of desserts – it tastes delicious in Raw Chocolate Key Lime Cheesecake, Chocolate Mousse with Cinnamon, Dairy Free Vegan Truffles, and pancakes. The dessert world is your oyster!

6) Butter Replacement

Happily for all toast lovers, creamed coconut is also a fantastic replacement for butter. You can try spreading it on toast, using in French toast, or even beating with a natural sweetener to use as a dairy free cake frosting.

How to Store

Lucy Bee Creamed Coconut is 100% natural, with no added sugars or sweeteners. It’s also cold pressed, so that it retains its nutrients as much as possible and it comes in packaging that is as good for the environment as the ingredients inside are good for you! It’s packed in glass jars, which are environmentally-friendly and completely recyclable. Even the lid and its liner is BPA-free, so you can be sure that every last drop you’re putting in your body is as good for you as nature intended.

We recommend that you store the jar in  a cupboard or the pantry and you don’t need to pop it in the fridge once opened. As with all foods, to get the most out of your jar, make sure you observe good food hygiene – in this instance always use a clean, dry utensil. 

Creamed Coconut v Coconut Cream

These are so similar in name but in fact, are slightly different things……creamed coconut as described above, is pureed coconut flesh, whereas coconut cream is made from this and has had varying amounts of water added (more for a thicker cream and less for a runnier cream!)

Fair Trade Story

Our Creamed Coconut comes from the Philippines and, like all of our ingredients, is certified Fair Trade by the Fair Trade Sustainability Alliance (FairTSA).

The Fair Trade premium that goes back to coconut farmers is used  to increase coconut production; improve the lives of the coconut farmers and their families; help the community; and enhance the environment.

Specifically, the money goes towards:

  • coconut planting/replanting programmes
  • student subsidy for children of coconut farmers
  • a feeding programme for malnourished pupils
  • life insurance coverage
  • low-interest lending programme for farmers
  • and a calamity fund

Future ideas include crop and livestock insurance; membership in the government’s universal health care programme; members enrolment in the social security system; and intercropping of high-value crops in between coconut rows.

Part of being Fair Trade also means that organic farming methods are adhered to for a sustainable and environmentally-friendly coconut production.

Click here for more information on where our Coconut products are from. 

Cacao and Hazelnut Tart with Coconut Flour Crust


  1. Preheat the oven to 180C, 350F, gas mark 4.
  3. Add the Lucy Bee Coconut Oil, eggs, Lucy Bee Himalayan Salt and dissolved Lucy Bee Coconut Sugar to a bowl and mix together, with a fork.
  4. Sieve the Lucy Bee Coconut Flour into the mixture and stir together until you’re left with a golden, crumbly but moist dough.
  5. Roll the dough into a ball then push this down into a 9” pie dish, use a fork to prick the dough all over.
  6. Place a sheet of baking paper over the crust and add ceramic beads or something equivalent to blind bake for around 10 minutes, then remove the baking sheet and ceramic beads and cook for around 5 minutes until golden - regularly check to make sure it isn’t burning.
  8. Blitz together the Lucy Bee Creamed Coconut and water, to make coconut milk.
  9. Add the hazelnuts, Lucy Bee Coconut Oil, dates and Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate and blitz to mix together.
  10. Now, gently warm the chocolate mixture in a saucepan to thicken. If you’re having difficulty thickening the mixture, try adding a teaspoon of Lucy Bee Coconut Flour to some water, making a paste and add this to the chocolate sauce.
  11. After the chocolate sauce has thickened, sweeten to taste, if required.
  12. Push the mixture through a sieve with a wooden spoon so you are left with a smooth chocolate filling.
  13. Pour the chocolate mixture over the pie crust and place in the fridge to solidify. PLEASE NOTE: this can take several hours to overnight.
  14. To serve, add some roughly blitzed hazelnuts sprinkled over.

Preparation Time: 40 - 45 minutes
Serves: 8 - 10
Cooking Time: 25 minutes plus refrigeration


  • 140g Lucy Bee Creamed Coconut
  • 510ml water
  • 120ml Lucy Bee Coconut Oil, melted
  • 2 eggs
  • A pinch of Lucy Bee Himalayan Salt
  • 2 tbsp. Lucy Bee Coconut Sugar dissolved in 2 tbsp. water
  • 175g Lucy Bee Coconut Flour
  • 140g Lucy Bee Creamed Coconut
  • 510ml water
  • 100g hazelnuts
  • 1 tbsp. Lucy Bee Coconut Oil
  • 4 dates
  • 40g Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate
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