Velvety and delicious, it is the coconut milk cream. Delicious eaten with a spoon, amazing when combined with cakes and fresh fruit!
Coconut milk cream is a delicious white cream, with a fresh and delicious taste. Ideal as a spoon dessert, it can also be used to fill cakes or accompany donuts, puddings, or fruit slices. Its versatility is infinite , and it can complete many recipes. Try it with brownies instead of ice cream. It will surprise you. It can also be the filling of a shortcrust pastry basket, or you can use it to fill a tart.
This butter-free, egg-free coconut milk cream only needs three ingredients to make, and is extremely quick to make. It is naturally gluten first, therefore perfect for those who follow a gluten free diet. In addition to the recipe for vegan coconut milk cream, just replace the coconut milk with another vegetable drink of your taste – such as oats, almonds, or cashews – and it becomes an excellent vegan custard.
If you love the winning combination of coconut and chocolate then, there is a very simple variant that transforms it into a cream with coconut and chocolate. The secret is to use good dark chocolate to create an irresistible cream. Those with a sweet tooth can also decorate the cream with fresh or dehydrated coconut flakes.
It’s time to go to the kitchen and in just 10 minutes, you will have your cream ready to taste. Let’s see how!
Preparing the recipe for coconut milk cream
- In a saucepan, with the fire off, pour the sugar and rice flour. Mix them to redistribute the powders between them .
- Pour in the coconut milk a little at a time, stirring constantly with a whisk . Do this slowly, so that the rice flour does not clump.
- When all the coconut milk has been absorbed, turn on the heat to medium intensity and continue stirring until the cream hardens.
- Turn off the heat, and move the saucepan away from the heat source. Then transfer the hot cream into a bowl and cover it with a cling film, taking care to put it in contact with the surface.
- Let it cool before eating it or using it as a filling.
For an equally delicious variant, after turning off the flame, add 50 g of dark chocolate, and turning with a whisk let it melt completely . You will get a cream of coconut milk and chocolate.
You can keep this cream in the refrigerator for 3 days , closed in an airtight container. We do not recommend freezing it in the freezer.
Also try the coconut balls recipe!
Riproduzione riservata © - WT
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