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Three ways with coconut cream

Serves 4
Prep time: 20 mins
Cooking time: 35 mins

Coconut cream is a terrific pantry staple that can be used in a variety of ways, from desserts to tasty soups. Try these recipes for coconut cream flatbreads, breakfast parfaits and Thai inspired pumpkin soup.

Ingredients

Method

Coconut cream flatbreads (makes 8)

  • 1 x 400ml tin Pams Coconut Cream
  • 3 cups self-raising flour
  • 1tsp salt
  • Water, as needed
  • Oil, for frying 

Breakfast parfaits (serves 2)

  • 1 cup Pams Coconut Cream, chilled 
  • 1 cup muesli or granola of your choice 
  • ½ fruit compote of your choice 
  • 1 large banana, sliced 
  • Toasted coconut flakes, to garnish 

Thai inspired pumpkin soup (serves 4)

  • Olive oil
  • 1 onion, roughly diced 
  • 3 Tbsp Thai red curry paste 
  • 1kg pumpkin pieces, peeled and deseeded 
  • 1L vegetable stock 
  • ½ cup Pams Coconut Cream, plus extra for serving 
  • 1 Tbsp fish sauce, or to taste
  • 1 tsp brown sugar 
  • Coriander and chilli flakes, to serve 
View the method

Coconut cream flatbreads (makes 8)

  1. In a bowl, combine the coconut cream, flour and salt. Use your hands or wooden spoon to bring together, adding water as needed to form a soft dough. 
  2. Turn out onto a floured surface and knead just enough to bring the dough to a soft ball. Cut into 8 even sized pieces, then roll out to a 1-1.5cm thickness. Use your fingers to press some dips
  3. into the dough, then transfer to a floured tray. Repeat with the remaining dough balls. 
  4. To cook the flatbreads, bring a large frying pan to a medium high heat. Drizzle with oil, then cook the flatbreads for 3-4 minutes either side or until golden and fluffy. 

Serve with your favourite curries or stews. 

Breakfast parfaits (serves 2)

  1. In a bowl, whip the coconut cream using a whisk or electric beater until light and fluffy.
  2. Layer the muesli, whipped coconut, compote, and sliced banana in two glasses or jars. Garnish with toasted coconut flakes if desired and serve immediately. 

Thai inspired pumpkin soup 

  1. In a large pot, sauté the onion in a drizzle of olive oil over a low medium heat for 2-3 minutes. Add the curry paste, and sauté for a further 1-2 minutes. Add the pumpkin pieces and vegetable
  2. stock and bring to a simmer. Cook for 10-15 minutes or until the pumpkin pieces are tender when tested. 
  3. Leave to cool slightly, then blend until smooth and return to the pot. Stir in the coconut cream, fish sauce and brown sugar. Cook for 4-5 minutes or until just bubbling. 
  4. To serve, ladle the soup into bowls and drizzle with coconut cream, then garnish with chilli flakes and coriander leaves. 
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