Coconut cream is typically extracted from the grated flesh or meat of mature coconuts. This is usually done by pressing the grated coconut to extract the liquid, which separates into coconut milk and coconut cream due to differences in density.

Coconut cream is rich in coconut fat, which gives it a thick and creamy texture. It contains both saturated and unsaturated fats. The fat content contributes to its ability to add a luxurious texture and flavor to dishes.

Coconut cream is a versatile ingredient used in both sweet and savory dishes. It is a common component in many Southeast Asian, Indian, and Caribbean cuisines. It is often used to add richness to curries, soups, stews, sauces, desserts, and beverages.

Coconut cream is a key ingredient in various dishes, such as coconut-based curries, Thai and Indonesian desserts, ice creams, cocktails, and tropical fruit salads. It is also used as a dairy substitute in vegan and lactose-free recipes.