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. Puree the mixture in a high powered blender (or food processor) for about 10 minutes.ģ. Compared to dairy products, coconut cream can be considered similar to heavy whipping cream. Place coconut and boiling water in a glass jug or bowl. Coconut cream is a very thick cream made from coconut milk. An immersion blender works, too Optional step: If youre using the coconut milk for baking. Just cut back on the sugar to compensate for the sweetness of the cream. Editor: Since cream of coconut is coconut milk that’s been thickened and sweetened, I’m thinking you could substitute it in a lot of recipes calling for coconut milk. There are some excellent ideas on how to use it on The Healthy Chef over here.ġ. Pour coconut cream and water into a blender and mix until smooth. All I can think of is the cake I originally planned and Pina Coladas. 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. Coconut cream is made from squeezing coconut flesh in hot water, leaving it to cool, then straining it, a process that yields both coconut milk and coconut cream. You won’t get the extra coconutty flavours but in most dishes you won’t notice. Cream of coconut is coconut cream that has sugar added to it, which makes it ideal for baking. 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.
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