6/18/2023 0 Comments Cream of coconut![]() ![]() I will say there was a strong coconut flavor, but it was pleasant and enjoyable. Not my personal choice, but she enjoyed it. She even added some nestle quick mix to see if it might make a good chocolate flavor, which it did. So I’d say the taste was successful, as it tasted good and my daughter enjoyed it. The end result, however, was less of a creamy, dense ice cream like in the picture, than it was more like sherbert-like/frozen ice consistency? Before I blended, I did put a little less than a capful of coconut Ciroc vodka thinking it might help with consistency with blending as I read in prior posts. Some of the mixture did get stuck around the sides, so I had to go about 3 or 4 rounds to get all the cubes broken down. I used our Nutri Ninja blender that includes functions to blend ice and make smoothies etc., so that was no issue. As I removed the cubes from the tray, I could see a thin layer of clear ice on the bottom of each cube, which I guess was separation of the water content of the coconut milk from the rest of the mixture. I didn’t get around to blending until today, however. oz), I used regular white sugar, used maple syrup as the additional sweetener, and vanilla extract, mixed in a bowl then poured it in one ice cube tray. Drain the mixture through a fine sieve collecting the milk and discarding the solids (or saving for another use!) More Ingredient SubstitutesĪlso see see the Simple Ingredients Substitutes Index.So I tried my hand at this recipe about 4 days ago using a whole can of Goya coconut milk (13.5 fl. Puree the mixture in a high powered blender (or food processor) for about 10 minutes.ģ. Place coconut and boiling water in a glass jug or bowl. There are some excellent ideas on how to use it on The Healthy Chef over here.ġ. While I have made my own coconut milk (recipe below), the results weren’t as creamy as I’d like which I put down to using a food processor and not having a high powered blender.Īnd you end up with a heap of pulp which seems wasteful (although my chooks loved it!). It won’t be anywhere near as creamy but can be a fun project. If you can find desiccated coconut, you can make your own coconut milk. If you still want some creaminess, a mixture of cream and tomato can be delicious.įor example I’d use 1 cup passata and 2/3 cup cream to make up a can of coconut milk. When coconut cream is providing liquid like a curry or soup, you can take the flavours in a different direction by using a tomato based ingredient. But I prefer to wait until the end of the cooking to add the yoghurt then just warm it to a gentle simmer so you don’t get curdling.Įven though yoghurt is lower in fat, I’d just use a 1:1 substitution. You can stabilise the yoghurt by stiring cold yoghurt with corn flour or starch. Greek yoghurt is an excellent coconut cream substitute UNLESS you need to boil the mixture.īoiling will cause the yoghurt to split into a curdled mess. Stir with a whisk, stick blender or food processor. Add just a little water to loosen the mixture first. To make 1 can (400g /14oz) coconut cream substitute measure out 150g (5oz) nut butter and 250g (1 US cup) water. If you have almond butter or tahini you can dilute it to make a creamy alternative to coconut cream. You won’t get the extra coconutty flavours but in most dishes you won’t notice. Cream will be slightly higher fat so you may like to dilute the cream with water. ![]() If you’re OK with dairy, regular whipping cream is an easy coconut cream substitute. The only time I wouldn’t use coconut milk is for dessert recipes calling for whipped coconut cream. If I come across a recipe calling for coconut cream I just substitute coconut milk 1:1 knowing the results will be lighter. I rarely buy coconut cream these days because I prefer to just keep one type of coconut product in my pantry and coconut milk is more versatile. It’s about 24% fat.Ĭoconut milk is essentially the same as coconut cream, it’s just had less water added so the fat content is higher around 17%. It’s a creamy white liquid made from pureeing fresh coconut flesh with water. Here are my favourite simple coconut cream substitutes for when I run out. ![]()
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