Recipes > Coconut Cream | Dairy-Free
- Serves: 1 1/3 cup
- Active Time: 15 mins
- Total Time: 1 hr 15 mins
- Views: 17,304
- Success Rating: 100% (?)
Steps
Step 1: Preparing the Coconut Cream
- 1 1/3 cup full fat coconut milk
- 2/3 cup vegan cane sugar
- 3/8 tsp guar gum
- 1/4 teaspoon pure vanilla extract or 1/8 tsp almond extract
- 1 to 2 tablespoons rum, or to taste (optional)
Method
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.
Chef's Notes
- 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.
3 Comments
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Could I use this as a base for non-dairy ice cream in my ice cream maker? -
Rouxbe Staff
Hi Hanna: Yes! You will have a creamy and delicious "nice cream." Let us know how it turns out! Cheers, Char -
Is it canned coconut milk that is needed?
Details