- Serves: 1 1/3 cup
- Active Time: 15 mins
- Total Time: 1 hr 15 mins
- Views: 13,324
- Success Rating: 100% (?)
Place the coconut milk, sugar and vanilla in a high-speed blender. Add the rum, if using. Start on low, increasing the speed to high. Blend for 1 minute.
Stop the machine. Add the guar gum and blend — again, starting on low. Immediately increase the speed to high and blend for another minute.
Pour the mixture into a bowl, cover and refrigerate for 1 hour or until ready to use. The cream will continue to thicken as it chills.
Store, tightly covered and refrigerated, for up to 2 days. The cream can also be stored, frozen, for up to 1 month. Defrost in the refrigerator; stir before using.
Serving Suggestions: Use this coconut cream they same way you would use any sweetened cream — with fruit desserts, puddings, dollop on cakes and pies – any time a light taste of coconut is welcome. For a special treat, spoon over roasted diced pineapple.
- by Fran Costigan
- November 22, 2016
Try this coconut cream with coconut sugar and lacuma for a lightly caramel tasting cream.
9 tablespoons coconut sugar plus 1 tablespoon vegan cane sugar
¼ teaspoon lacuma
Pinch sea salt
¼ teaspoon pure vanilla extract
Optional: 1 tablespoon Kaluha
The inspiration for this recipe is found in Elizabeth Falkners Demolition Desserts.
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