Think very soft, melt-in-your-mouth fluffier marshmallow cream and this is what this cream is. You may not be able to stop eating it before you use it on your dessert. Easily doubled and made in a blender, you’ll find lots of uses for this versatile cream.
Chef's notes
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.
Steps
1
Preparing the Coconut Cream
Ingredients
1 1/3 cup full fat coconut milk
2/3 cup vegan cane sugar
1/4 teaspoon pure vanilla extract or 1/8 tsp almond extract
1 to 2 tablespoons rum, or to taste (optional)
3/8 tsp guar gum
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.
