Coconut cream is a thicker form of coconut milk that has an important place in Thai, Indian, Indonesian, and Polynesian cuisines. In general, coconut milk and cream are made by squeezing the meat of ripe brown coconuts and saving the liquid that emerges. This thick liquid is different from coconut water — the water comes from unripe, green coconuts and doesn’t involve any squeezing. The big difference between coconut cream and coconut milk isn’t very big at all: coconut cream has less water and more coconut fat than coconut milk. This makes coconut cream a creamy, luxurious-tasting alternative to dairy heavy cream in many recipes. The rich flavor and thick texture aren’t the only benefits to coconut cream, however. Science is beginning to find that coconuts offer a number of health benefits when consumed in moderation.