Coconut cream is a thick and luscious substance– similar to conventional whipped cream–made from blended and strained fresh coconut meat. The oil from the fresh coconut is not removed during processing, so coconut cream is higher in fat than coconut milk. I prefer Aroy-D Coconut Cream because it is free from phosphates, guar gum, xanthan gum, water, polysorbates, extracts and flavors. It’s also low in carbohydrates, high in fat, and contained in a non-refrigerated tetra pack. I love using coconut cream to make the frosting for my Keto Lemon Cake, to make whipped cream to top my Keto Rocket Fuel Iced Blended Coffee, or as part of the base in my Keto Matcha Protein Ice Cream Bars. If your mind is boggled by all of the various products made from coconut, check out my Ultimate Guide to Coconut: from coconut milk, to coconut butter, coconut water, coconut nectar and everything in between.