Rempapa’s coconut cream is an essential ingredient for Southeast Asian curries and stir-fries. It has a rich, smooth texture and subtle sweetness that will take your dishes to the next level. Use it to balance the heat of a fiery laksa or to make a fragrant vegetable curry with Rempapa’s Balinese tamarind spice paste.
This coconut cream has a high percentage of coconut compared to other brands and it’s made without any artificial gums or thickeners. Rempapa sources their coconuts from Sri Lanka, working with farms and local partners that support the community with education and healthcare.
If you are vegan or dairy-intolerant, you can use coconut cream as an alternative to milk and cream in baking and desserts. It’s delicious in cakes, mousses, cheesecakes and meringues.
‘Rempah’ means ‘fresh spice paste’ in the Malay language, and it’s the base of many Southeast Asian curries. Made from aromatic herbs and spices, rempah takes time (and elbow grease) to make. After struggling to find great ready-made pastes in London, Rempapa founder and cookery writer, Shu Han Lee, spent hours preparing large batches of rempah to freeze. Lee took production one step further and carefully developed four jarred pastes (inspired by family recipes) all free from preservatives, gluten and dairy.
Ingredients: Coconut extract (88%), water
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