"My absolute FAVOURITE, I LOVE this stuff and I’ve used it so much since I got my hands on a jar. Who knew that making your own coconut milk could be so simple! It’s the easiest thing to add to recipes if a sauce needs thickening or if a dish needs just a tiny bit more oomph as it has a rich coconut aroma and flavour. 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." - Lucy
No need to ever buy canned coconut milk again (and end up throwing half away!) - make as much or as little coconut milk as needed. It’s also great for adding a creaminess to dishes.
500g Jar = 6 x 400ml Cans of Coconut Milk
Gluten and Dairy Free
Nut and Peanut Free
Non GM and No Additives
Recyclable glass jar and easy peel label
Our Creamed Coconut from the Philippines is unsweetened, fresh, organic coconut kernel which has been dried and pureed and naturally contains some coconut oil.
It adds a rich creaminess to dishes and is perfect for making your own coconut milk.
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 product as it can burn.
This is particularly important if making coconut milk, to make sure it blends properly. For a delicious, all natural coconut milk simply blend Lucy Bee Creamed Coconut with room temperature or warm water, using more or less depending on the richness required.
It can also be stirred into casseroles and sauces; used as a dairy free creamy frosting for bakes and cakes; or simply use as a vegan spread.
Not recommended for frying or using in a microwave.
What do I Taste Like? Our natural and unrefined Creamed Coconut has a rich coconut aroma and flavour.
Where am I From?
Lucy Bee Creamed Coconut is from the Philippines. These coconuts are grown using organic farming principles in an agroforestry environment.
Why Fair Trade?
This Fair Trade premium improves the lives of those workers involved in producing the Creamed Coconut through:
Funds to feed undernourished children
Coconut (re)planting programs for sustainability
Student subsidy for children of coconut farmers
Community development projects
Life insurance for workers
A low-interest lending programme for farmers
Best Creamed Coconut recipes
Creamed Coconut can be used to make coconut milk or added to sauces for creaminess. It also works well in bakes such as:
Firstly, make sure any separated oil is mixed back into the creamed coconut (this will appear as white at the top of the jar – to mix in, warm the jar and stir into the creamed coconut). To make 200ml of coconut milk, use a high-speed blender and blend 40g Lucy Bee Creamed Coconut with 170ml lukewarm water. If you leave the milk to stand, shake before using.
See this video How to Make Coconut Milk here https://www.lucybee.com/video-creamed-coconut-milk/
What is Creamed Coconut?
Creamed Coconut is dried, shredded and pureed coconut flesh. It has a rich, creamy texture which can transform dishes.
What do you do with Creamed Coconut?
Creamed Coconut can be used in numerous way: make coconut milk; use as a dairy free breakfast milk alternative; stir into soups for a rich creaminess; use when cooking grains such as porridge or rice; use in any recipe requiring coconut milk and you only need to make as much as needed, rather than opening a can and throwing half of it away; use as a butter replacement on toast; in bakes and cakes; and, of course, in curries!
What’s the difference between creamed coconut and coconut milk?
Creamed coconut is dried and pureed coconut flesh.
Coconut milk is made either by:
blending together coconut cream and water(or with ours, it's coconut water)
or soaking shredded coconut flesh in hot water. Coconut cream rises to the top and can be skimmed off. The liquid that’s left is then squeezed through a cheesecloth to make coconut milk.
6. Can I use your Creamed Coconut to make coconut milk for my infant son with dairy allergies and does it contain the necessary nutrients as a replacement for milk, for a 1 year old?
You can replicate coconut milk using our Creamed Coconut, room temperature water and a blender.
In this particular instance (a one year old with dairy allergies), it’s worth noting that our Creamed Coconut is not fortified with any micronutrients (calcium, vitamin D, B12). So, if you were to use Lucy Bee Creamed Coconut as an alternative to a fortified milk, be aware that you would need to make sure these nutrients are available elsewhere in the diet.
The great thing about our Creamed Coconut is that you can make the milk whenever you need it, and the exact amount required.
If you store the creamed coconut milk in the fridge, the creamed coconut and the water will separate because it has no stabilisers in it. To use, simply shake or blitz it together again to combine.
If using bought, pre-made coconut milk, it’s worth looking at the labelling of ingredients since a lot of companies use sugar(s) or fruit juices to sweeten their drinks as well – this is just something to be aware of.
7. Does Lucy Bee Creamed Coconut contain any soya?
Our producer confirms that our “Creamed Coconut does not contain soya nor any of its derivatives. Soya, moreover, is not present or used in the same facility as the Creamed Coconut is produced."
8. What is the white layer on the top of the Creamed Coconut?
This is the naturally occurring oil which has solidified and separated. Please refer to 'How to Use' to see how to mix this back in before using the jar.
9 What's the best way to remove the Creamed Coconut from the jar?
Care needs to be observed when removing this from the glass jar. In cooler weather, the creamed coconut is more solid in the jar so it might be worth slightly warming the jar before trying to remove it. We tend to stand it in a bowl of hot water, about 64C, for 30 minutes to soften it and then make it easier to remove with a spoon.
Please avoid using sharp intruments as these could cause the glass jar to break.