Coconut Milk and Coconut Cream

Both the above products are more or less same extracted from the fresh kernel of the coconut by mechanically with less labour involvement. It is a hygienic product with high quality and retains the property of the original material such as colour, aroma and texture. Coconut cream is used for aqueous coconut products containing a minimum of 18.5% (m/m) coconut fat and a maximum water content of 77.6% (m/m). Coconut cream is expected to typically have a minimum of 25% (m/m) total solids. Coconut milk on the other hand is used for coconut products containing a minimum of 11.5% (m/m) coconut fat and a maximum water content of 86.1% (m/m). Coconut milk is expected to typically have a minimum of 15.0% (m/m) total coconut solids.

it is more or less same extracted from the fresh kernel of the coconut by mechanically with less labour involvement.