Coconut cream is the thick, high-fat product made by pressing coconut meat with little or no added water, or by skimming the fat that rises to the top of coconut milk. It's distinguished from coconut milk mainly by fat content and thickness: cream is richer and used for sauces, frostings, and desserts where body is wanted, while milk is thinner and used more as a cooking liquid in curries and soups. It's a staple across Southeast Asian, Indian, and Caribbean cooking, appearing in dishes like Thai tom kha gai and drinks like the piña colada. Its flavor is rich, sweet, and faintly nutty, and pairs well with lemongrass, ginger, chili, and tropical fruit.