Process for the production of coconut cream

Claim 1

An improved process for the production of coconut cream, which consists essentially of the steps of: (a) shredding and shelling the fruit of the palm tree (Cocous nucifera) or coconut when the fruit is ripe, manually, to leave as only useful portion, the white fresh pulp containing juice in its inside; (b) cracking the coconut (endosperm), separating the juice, which juice is thereafter utilized when it is clear and has no unpleasant odor, as otherwise the no good juice is discarded; (c) weighting the pulp and establishing a weight of coconut juice plus fresh water, which equals the weight of the pulp; (d) comminuting the coconut pulp while heating coconut juice plus water at the boiling temperature of the mixture so that the comminution takes place in the presence of hot aqueous liquid; (e) expressing under a low pressure, the mixture of comminuted pulp plus hot aqueous liquid, whereby a liquid "coconut cream" is obtained; (f) passing the coconut cream to a bucket having a vapor jacket wherein said coconut cream is heated; (g) adding to the coconut cream, one or more additives selected from the group consisting of 5 to 15% glucose, 30 to 45% sucrose, 3 to 15% glyceryl monostearate, 0.31 to 0.49% carboxymethylcellulose and mixtures thereof, (h) stirring the coconut cream and its additives and immediately heating the mixture; (i) homogenizing the liquid product of the above step and (j) bottling or canning the homogeneous product.