Coconut Water is the clear, natural juice you’ll find when you crack open a fresh coconut.

• How to Use It – Drink up! Coconut water is a much better choice than soda because it has less sugar. An 11 ounce serving has about 60 calories and contains a significant amount of potassium, which is essential for good hydration.

Coconut Milk is unsweetened and made by boiling coconut meat with water. It has the consistency of cow’s milk.

• How to Use It – Coconut milk is a staple of Thai curry dishes and adds body and richness to sauces and soups.
• Got extra? Freeze it in a heavy zip-top bag or plastic freezer container.

Coconut Cream is unsweetened, made and used the same way as coconut milk but much thicker and richer with a more concentrated coconut flavor. The thick cream that rises to the top of a can of coconut milk is also considered coconut cream.

• Got extra? Freeze it in a heavy zip-top bag or plastic freezer container.

Cream of Coconut is a highly sweetened version of coconut cream. It is usually NOT interchangeable with coconut cream because of its high sugar content.

• How to Use It – Cream of Coconut is the stuff that Piña Coladas and other famous umbrella drinks are made of. Use it tropical drinks and cocktails, desserts, shakes, and smoothies.
• Got extra? Freeze it in a heavy zip-top bag or plastic freezer container.

Coconut Oil is pressed from dried coconut meat and has a subtle coconut aroma and flavor. It’s used in commercial baked goods as well as soaps, skin care products, and cosmetics. Coconut oil solidifies at temperatures below 76°F.

• How to Use It – Substitute coconut oil in recipes and for cooking. Although it has a high smoke point of 350°F., don’t use it for deep frying. Stick with a regular vegetable oil instead.