Iako im nazivi zvuče slično, kokosova pavlaka, kokosova neutralna pavlaka i kokosova slatka pavlaka nisu isto. Razlikuju se po poreklu, ukusu, sastavu i nameni u kuhinji.
1. Kokosova pavlaka
- Kokosova pavlaka je prirodni, masni deo kokosovog mleka. Dobija se ili odvajanjem gušćeg sloja iz punomasnog kokosovog mleka ili se prodaje kao „kokosov krem“.
- Ima izražen, ali blag kokosov ukus i miris.
- Bez dodataka je, ako je kvalitetna, i može se razdvajati na čvrsti i tečni deo kada stoji u frižideru.
- Najčešće se koristi u kuvanju, za supe, soseve i kari jela, ali i kao osnova za dezerte kada se dodatno zasladi.
2. Kokosova neutralna pavlaka
- Kokosova neutralna pavlaka je tehnološki prilagođena verzija kokosove pavlake. Namenjena je receptima u kojima se ne želi kokosov ukus.
- Ima blaži ili gotovo neutralan miris i ukus, ujednačenu, stabilnu teksturu i često sadrži dodatak vode ili stabilizatora.
- Ne razdvaja se lako i ponaša se slično mlečnoj pavlaci.
- Koristi se kao zamena za mlečnu pavlaku u slanim jelima, čorbama, sosevima i kafi, ali i u neutralnim kremovima.
3. Kokosova slatka pavlaka
- Kokosova slatka pavlaka je pavlaka namenjena dezertima. Može biti prirodna (na bazi kokosove pavlake) ili industrijska, sa dodatkom zaslađivača i stabilizatora za mućenje.
- Ima kremastu strukturu, često je pogodna za pravljenje šlaga i filova, a ukus joj je prilagođen slatkim jelima.
- Najčešće se koristi za kolače, torte, kremove, čokoladne filove i dezerte poput Ferrero kuglica.
Zaključak
- Kokosova pavlaka je prirodna i masna osnova sa ukusom kokosa.
- Kokosova neutralna pavlaka je prilagođena da zameni mlečnu pavlaku bez kokosnog šmeka.
- Kokosova slatka pavlaka je desertna verzija, namenjena slatkim jelima i mućenju.
Iako potiču iz iste sirovine, njihova primena u kuhinji je jasno različita.
Although their names sound similar, coconut cream, coconut neutral cream and coconut heavy cream are not the same. They differ in origin, taste, composition and purpose in the kitchen.
1. Coconut cream
- Coconut cream is the natural, fatty part of coconut milk. It is obtained either by separating the thicker layer from full-fat coconut milk or is sold as "coconut cream".
- It has a pronounced but mild coconut taste and smell.
- It is without additives, if it is of good quality, and it can be separated into a solid and a liquid part when it is in the fridge.
- It is most often used in cooking, for soups, sauces and curry dishes, but also as a base for desserts when it is additionally sweetened.
2. Coconut neutral cream
- Coconut neutral cream is a technologically adapted version of coconut cream. It is intended for recipes in which the taste of coconut is not desired.
- It has a milder or almost neutral smell and taste, a uniform, stable texture and often contains the addition of water or stabilizers.
- It does not separate easily and behaves similar to milk cream.
- It is used as a substitute for milk cream in savory dishes, soups, sauces and coffee, but also in neutral creams.
3. Coconut heavy cream
- Coconut heavy cream is a cream intended for desserts. It can be natural (based on coconut cream) or industrial, with the addition of sweeteners and stabilizers for whipping.
- It has a creamy structure, it is often suitable for making whipped cream and fillings, and its taste is adapted to sweet dishes.
- It is most often used for cakes, tarts, creams, chocolate fillings and desserts such as Ferrero balls.
Conclusion
- Coconut cream is a natural and fatty base with a coconut flavor.
- Coconut neutral cream is adapted to replace milk cream without coconut flavor.
- Coconut heavy cream is a dessert version, intended for sweet dishes and whipping.
Although they come from the same raw material, their application in the kitchen is clearly different.
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