Coconut cream is the richer sibling of coconut milk, carrying a substantially higher fat content that varies between commercial brands. For the canned product, coconut milk is filtered, blended with emulsifiers and stabilizers, and homogenized to a thick, creamy consistency before pasteurization and canning. It stands in for dairy cream across curries, desserts, and beverages, delivering indulgent body to dairy-free recipes. Cooks prize its ability to enrich without splitting, though like dairy cream it can separate if boiled hard; gentle heat and a good brand keep it smooth.