Coconut paste

Coconut paste is an ingredient with a creamy texture and intense coconut flavor, obtained by grinding fresh coconut pulp, including both the white part and the natural oil present in the fruit. This paste is thick and rich, ideal for providing an authentic flavor and a smooth texture in various culinary preparations.

Originating from tropical regions where coconut is an abundant crop, such as Southeast Asia, the Caribbean, and parts of Latin America, coconut paste has become popular in international cuisine for its versatility and its ability to enrich both sweet and savory dishes.

Properties: Coconut paste is an excellent source of healthy fats, especially medium-chain fatty acids, which provide energy and metabolic benefits. Additionally, it contains fiber, vitamins (such as vitamin E and several B vitamins), and minerals like potassium, magnesium, and iron. In cooking, it is used to add creaminess to curries, sauces, desserts, smoothies, and baked goods.

In different Hispanic American countries, coconut paste may also be known as coconut cream, although the latter is usually more liquid and diluted; in some regions, it is called coconut butter when referring to the more solid form, or simply coconut purée. However, in most current recipes, the term "coconut paste" is the most commonly used to refer to this specific, concentrated texture.