Coconut Cream is made of pure fresh coconut. Not using copra (dried coconut flesh) as the raw material made, Coconut Cream is highly nutritive, but at the same time higher production cost and higher price compared to refined coconut oil.

Coconut Cream is colorless with the aroma of fresh coconut, and it has been largely consumed for many purposes in cooking, bakery, confectionary, infant foods, and cosmetics. In cosmetics, Coconut Cream is utilized as a substance to enhance beauty, to promote the growth of hairs, and to improve and moisturize skin.

Coconut Cream is produced by several methods which can be generally categorized into wet and dry methods. In the wet method, Coconut Cream is directly extracted from the coconut meat/kernel by either chilling and centrifugation, fermentation, enzymatic, PH method, or any of these combinations to destabilize the coconut milk emulsion without the drying process. In contrast, for the dry method, the kernel is dried by controlled heating to remove the moisture, preventing microbial invasion from occurring. Coconut Cream is obtained by pressing the dried kernel mechanically. The yield of Coconut Cream strongly depends not only on the extraction methods but also on several factors, including time of harvesting, age of coconut, location of plantation, and the age of copra before the extraction.