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Versatile Coconut Cream

photo (49)Yesterday I made delicious REAL ice cream made from coconut milk.  It also became evident to me that coconut milk when chilled and separated properly, has the same consistency as whipped butter!  Maybe you already knew that-if so, why haven’t you shared it with me?!

By adding a bit of salt and sugar, I can now make ‘coconut’ butter, seal it in a tight container and pull it out to spread on my gluten free bread, toast, or pancakes (if ate pancakes).

It can also be used in place of whipping cream if you have a dairy intolerance-such as I. And I haven’t tried it yet, but plan to try it on Thanksgiving as I make a gluten free, dairy free coconut cream pie! Recipe will be coming!

Here’s what you do:

Buy a 14 ounce-ish can of coconut milk from the Asian food section of your grocery store.  Take it home and refrigerate it for 24 hours, or if you are like me, you forget so you stick in in the freezer for about 5 hours (and forget) so you take it out and let it set on your counter for another hour until it thaws.

DO NOT SHAKE THE CAN. NO SHAKING.  NO STIRRING.

You want to make sure that the liquid which looks like creamy water is at the bottom of the can and very carefully separate the thick coconut part from it.

Here is the recipe and directions for the coconut cream ice cream I made last night (for my birthday :))

 

chocolate coconut ice cream - Copy

Coconut Cream Ice Cream

3 cans of 14 oz coconut milk.  (Two will have been put in the refrigerator for 24 hours)

Open up one can of coconut milk and put in a saucepan on the stove.  Add 1 cup of sugar and stir frequently on medium heat until it bubbles.  Keep stirring until it reduces and starts to thicken a bit, about 10 minutes. Remove from the stove and add 2 teaspoons of vanilla or 1/4 cup bakers cocoa if you want chocolate. Allow to cool and add one beaten egg .  Separate the refrigerated coconut milk and beat until fluffy with a hand mixer.  Combine with the  coconut milk/chocolate mixture and continue to blend well.

Pour into an ice-cream maker and follow manufactures directions for the best result or just put in a plastic air tight container and freeze.

Yay!  There is life beyond dairy-full ice cream!

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