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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

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.

How to Use 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. However, here are some of our favourites just to give you an idea:

1) Breakfast Milk Replacement

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 replacement. To do this, you simply whizz up some creamed coconut with water – if you want to, you can add whatever flavourings you fancy (we love vanilla). 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. Use your creamed coconut in the same way, ie. simply dissolve in some warm water, before folding into curries to add a sweet hint of flavour, some much-needed creaminess and also to thicken things up a little. Alternatively, simply stir a tablespoon into your curry sauce.

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. Simply 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.

As you can probably guess from this, our delicious creamed coconut can be your new kitchen cupboard superhero. A multi-tasker to help you transform all sorts of dishes, both sweet and savoury.  

How to Buy and 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.

When you’ve finally got your creamed coconut home, it doesn’t need any special treatment – it’s pretty fuss-free! We just recommend that you store in a cool place (think a cupboard or the pantry), and you don’t even need to pop 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. It couldn’t be easier…

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 environmently-friendly coconut production.

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


Cacao and Hazelnut Tart with Coconut Flour Crust

Method

  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. FOR THE CRUST:
  3. Add the Lucy Bee Coconut Oil, eggs, Lucy Bee Himalayan Salt and honey to a bowl and mix together, with a fork.
  4. Sieve the 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 from the top of the crust and cook for around 5 minutes until golden - regularly check to make sure it isn’t burning.
  7. FOR THE CACAO AND HAZELNUT FILLING:
  8. Place the hazelnuts, Lucy Bee Coconut Oil, dates, almond milk and Lucy Bee Cacao Powder/Drinking Chocolate into a blender and blitz together. Set the chocolate mixture aside.
  9. Blitz together the Lucy Bee Creamed Coconut and water, to make coconut milk. Gently warm this in a saucepan, then add the chocolate mixture and stir until it melts and combines with the coconut milk and makes a thicker, chocolatey mixture. If you’re having difficulty thickening the mixture, try adding a teaspoon of coconut flour to some water, making a paste and add this to the chocolate sauce.
  10. After the chocolate sauce has thickened, sweeten to taste, if required.
  11. Push the mixture through a sieve with a wooden spoon so you are left with a smooth chocolate filling.
  12. Pour the chocolate mixture over the pie crust and place in the fridge or freezer to solidify.
  13. To serve, add some roughly blitzed hazelnuts sprinkled over.

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

Ingredients

  • FOR THE COCONUT FLOUR PIE CRUST:
  • 120ml Lucy Bee Coconut Oil, melted
  • 2 eggs
  • A pinch of Lucy Bee Himalayan Salt
  • 2-3 tbsp. honey
  • 175g Lucy Bee Coconut Flour
  • FOR THE CACAO AND HAZELNUT FILLING:
  • 100g hazelnuts
  • 1 tbsp. Lucy Bee Coconut Oil
  • 4 dates
  • 120ml almond milk (see our recipe to make your own)
  • 40g Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate
  • 120g Lucy Bee Creamed Coconut
  • 510ml water
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