White almond and coconut cream

Our coconut cream has a unique, creamy taste created by the combination of blanched almonds, shredded coconut and a subtle hint of vanilla. The natural sweetness of the coconut, refined with a hint of coconut blossom sugar, is complemented by the nutty note of the almonds, while the vanilla creates a harmonious balance.

Yes, our coconut cream is completely vegan. This means that no animal products or derivatives are used in its production. It is not only suitable for vegans, but also a good choice for anyone on a low-carb or ketogenic diet. The medium-chain fatty acids (MCT) it contains are quickly converted into energy by the body and support a low-carb diet.

In curries and soups, coconut cream provides a creamy consistency and balances out hot spices wonderfully. It is also ideal as a base for sauces, especially in Asian or Caribbean cuisine. When cooking, you can also use it in recipes as a vegan alternative to cream to add an exotic touch to vegetable stir-fries, risotto or pasta.

Yes, coconut cream is simply perfect for desserts! With its creamy consistency and slightly sweet coconut flavor, it is a great base for smoothies, puddings or ice cream. As a natural ingredient in baking recipes such as cakes or muffins, it provides a moist texture and is perfect as a vegan filling in cakes.

It is particularly suitable for smoothies, iced coffee or milkshakes. If you take the coconut cream straight out of the fridge, you can simply put it in the blender and mix it with the rest of the ingredients.

Once opened, you should eat the coconut and almond cream within three months to enjoy the full flavor. It is important that you close the cream well after use and store it in a cool place, preferably in the fridge, to preserve its freshness and prevent the oils from going rancid.

Yes, you can easily freeze coconut cream if you want to extend its shelf life. After freezing, the texture may change slightly, but stirring it thoroughly will make it creamy again. It is best to freeze the coconut cream in small portions so that you only have to defrost the amount you need.

Coconut and almond cream is an excellent alternative to nut butters such as peanut butter or almond butter. Especially if you like it a little more exotic.

Coconut cream is thicker and creamier than coconut milk as it has a higher fat content. Coconut cream is better suited to recipes that require a rich and thick texture, while coconut milk is often used in soups where a more liquid consistency is desired.