Coconut cream is widely used in curries, desserts and cakes. That's because it enhances the aroma and tastes of the dishes and can be obtained easily and cheaply. It has a thick, paste-like consistency and when diluted, it is called coconut milk.

However, people avoid coconut cream because of its high fat content. Especially those who want to lose weight. But do you know that it is good saturated fat which can be easily metabolised or turn into energy fast? In other words, it does not transform into bad cholesterol which clogs up arteries.

I'm not suggesting you to indulge in coconut cream, but rather than avoid it altogether, it is alright to eat in moderation. The principle fatty acid in coconut milk is lauric acid, which is the same fat found in abundance in mother's milk and is known to promote normal brain development and contribute to healthy bones.

It also has important anti-carcinogenic and anti-pathogenic properties which helps to prevent cancer. More importantly, coconut cream is less likely to cause weight gain than polyunsaturated oils. Never know coconut cream can be so good right?

Canned or packaged coconut cream is available in supermarkets. It must be refrigerated once opened and does not last more than a week. Also, do not freeze coconut milk as this causes it to curdle when you next use it in cooking.

Try different brands of canned coconut milk to find the one to your liking. Good brands which have not been artificially homogenized, will have thick cream floating on top of the can while the milk at the bottom is much more watery.