Kara Coconut Cream, 400 ml

Grown in warm, bright, and lush environment filled with tropical trees and harvested and processed under perfect tropical conditions, Kara Coconut Cream has superior texture with right concentration of the cream. It offers convenience for making any ordinary meal with restaurant-like quality.

Made from fully ripened coconuts for their thick, rich, white liquid using cold-processed method to retain natural nutrients and a fresher taste, Kara Coconut Cream is widely use in Indonesian cusines. Packed with 24% fat content, this coconut cream adds a depth of flavour and creaminess.

Why Indian home cooks love it

• High-quality, satisfying flavour – Its high fat content and thick, creamy part add smooth and velvety texture to gravies, curies, and desserts that feel luxurious in the mouth.
• Stays stable at high cooking temperature – Can be added directly in hot oil with spices for tarka or in boiling curry as it doesn’t spill or clump.
• Concentrated Product – You can dilute it by adding 1 part of water to 1 part of Kara Cream depending on your thickness preference of your final dish.
• Versatile, Plant-based product for every kitchen – Healthy substitute for dairy cream for curries, desserts, soups, etc. without compromising taste.

How to use it — Indian recipe inspiration:

• Kerala fish curry – Add chopped tomatoes to fried onions and spices and cook the mixture until soft. Then add 4-5 tbsp of coconut cream and cook the mixture on low heat for thick gravy and allowing the ingredients to blend with the cream. This gravy is perfect with Karimeen or Indian salmon.
• Malai kofta & shahi paneer –  Swap dairy cream with Kara Coconut Cream for a vegan-friendly dish. The natural, subtle sweetness of coconut cream acts as a flavour enhancer and complements the spices perfectly.
• Avial & Olan – Make the coconut cream slightly thin by adding a little water so that there are no thick clumps. After the vegetables are fully cooked, add the coconut mixture and mix it gently without vigorous stirring. Don’t boil the dish after coconut mixture is added. Just simmer it for a minute or two.
• Payasam & kheer – Substitute heavy, dairy-based condensed milk with this coconut milk cream for a creamy, nutty, and aromatic flavour just like the tropical cuisines. Garnish the dish with freshly ground cardamom powder and fried cashew nuts for a festive finish.
• Chettinad & Goan curries – Don’t’ shy away when using Kara Coconut Cream for Chettinad chicken curry or Goan curry as these curries are known for use of a high volume of spice, robust aroma, and intense heat. The coconut cream neutralizes the spice heat, reduces burning sensation, and adds rich flavour.
• Smoothies & thandai – Blend 2 tbsp of coconut cream into your favourite Indian and Western drinks like mango lassi and banana smoothies for rich, creamy texture and extra nutrients.

Pro tips from the kitchen:

• Use 2-3 tbsp for light gravies and dals
• Use 4-6 tbsp for vegetables and curries
• Use full can for payasam and biryani
• Before opening the can, shake or stir it well.
• Add coconut cream at the end of cooking for a brighter, fresher coconut flavour.
• Add coconut cream only when cooking is done, for bright, fresh coconut flavour
• After opening, refrigerate the can and use it within three to four days for best taste.