How to make vegan coconut cream at home

Although the cream is a food widely used in cooking, especially in the preparation of desserts, being an ingredient whose origin is animal (it is a fatty substance that forms on the surface of milk when it is at rest), it is of an option not used by people who follow a vegan or vegetarian diet. In these cases, what alternative is there to be able to enjoy a vegetable cream, or a similar product with the same organoleptic qualities, in terms of taste and texture?

Today, in fact, it is possible to find us in herbalists and food stores specializing in organic and vegetarian cuisine, different options and ideal alternatives for vegans who wish to use vegetable cream in the kitchen, already prepared and prepared directly for use.

A good example is the cream of rice wave coconut cream, which can perfectly replace the traditional cream of dairy origin, and that coming from fat-rich products are ideal as an alternative because they imitate almost perfectly the consistency as well as the appearance of the traditional variety.

Although as we indicated it is possible to find them already prepared, if you do not have the prepared vegetable cream and you need to use it at the moment for a recipe, you can do it easily if you also have a little bit of coconut milk in the pantry. How is it possible? We explain it to you

How to make coconut cream from coconut milk

The truth is that its preparation is extremely easy and simple. Because of the fat that the coconut, and in particular coconut milk, becomes an ideal option as a substitute if what you want is to have a vegetable cream with a look and texture very similar to the traditional one.

Of course, for the preparation of coconut cream from the milk of this wonderful fruit, it is necessary that it is very cold. So, the best thing is to keep it in the fridge for the entire night before you go to use it in the kitchen.

Ingredients needed:

  • 1 can of coconut milk of 400 ml
  • 3 tablespoons of agave syrup or icing sugar

Elaboration of coconut cream:

  1. Once the coconut milk is very cold, and you are going to proceed to make the coconut cream, it is necessary to introduce also in the fridge a bowl or big bowl and the rods of the blender. Leave them in the fridge for about a quarter of an hour (15 minutes).
  2. From coconut milk we are only going to use the solid part that remains on the surface. Therefore, carefully reserve the solid layer that you will observe in the top of the can after opening it and place it in the cold bowl that you have had in the fridge, and keep the liquid that is in the bottom part (it will be ideal to make smoothies or other desserts).
  3. With the help of the equally cold blender rods beat the solid layer of coconut milk until you get a similar consistency and similar to that of the traditional whipped cream.
  4. Add the agave syrup or the icing sugar and stir again for 3 more minutes.

If you are not going to use it immediately, reservations are advised in the fridge until you use it. If at the time you use it you notice that it has become hard, you can beat it again.

What is coconut cream and what can be its uses in the kitchen?

Coconut cream is a product made from coconut milk, which you can find already prepared in specialist herbal and dietetic stores, or prepare it yourself as we have mentioned in this recipe.

For its preparation, in fact, you only need very cold coconut milk and beat it well until it is assembled (briefly summarizing it).

You will see that its texture and consistency is quite similar to that of traditional cream. So the coconut cream can be used in the same way you would use the traditional one. For example, it is ideal for cakes and sweets, both to fill them and to use them outside as a cover.

It can also be used as an accompaniment to fruit desserts. And if you do not sweeten it, it is ideal for creams, pastries and rice.

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