Name: Cocoanut Cream
Ingredients: 1 coconut, grated; ½ cup cream

Why it works: Coconut and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,223 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cocoanut Cream

Ingredients

1 coconut, grated
½ cup cream

Directions

Pare and grate the coconut.
Boil the grated coconut with ½ cup of cream.
Strain the boiled cream before adding it to the cream you wish to freeze.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Coconut + creamtop 18% of all pairs

Smell alikemoderate

Cooked together1,223 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Coconut: Provides the coconut flavour and body of the cream once it is boiled and strained.
Cream: Adds richness and fat, giving the finished mixture a smooth, creamy texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.