Coconutmilk Cream
Submitted by jirizarry on September 12, 2007 - 7:59am
Servings:
About 2 cups.This is a very creamy and thick coconutmilk cream. You can drink it like that or you can remove the pulp, which will make it less creamy. The milk cream thickens considerably when set in the fridge for several hours. I use this one for milkshakes, pies, cakes, flans and other desserts.
Ingredients:
1½ cup unsweetened, schredded coconut soaked for at least 2 hours
1 cup distilled water from soaking (add more if soaking water does not measure 1
cup)
1 teaspoon organic pure vanilla extract
Preparation:
1. Pour the soaked coconut and water in a blender and blend until completely schredded coconut is disolved (or as dissolved as possible) completely. About 5 minutes.
2. Add vanilla extract and blend for a couple of seconds.
3. Place in the fridge for at least 2 hours before use. The milk will become thicker, creamer, richer and tastier.
4. I do not remove the pulp, otherwise you will get a thin milk and this is suppossed to be a milk cream. :-)
2 reponses to "Coconutmilk Cream"
1. This was awesome! Although, I
This was awesome! Although, I soaked mine overnight, because that is when I discovered the recipe. Unfortunately, i don't have a VitaMix, so I used my regular blender, which was ok, but maybe didn't get it as smooth as the VitaMix would. Nevertheless, It's really nice, but not as sweet as I expected. You could add a sweetener of your choice. I spread mine on an apple, and its great chopped with fruit for breakfast. I'm going to try the other two cream recipes. Thanks again!
PS I'm wondering if this would whip with a handmixer?
2.
Hi If you are going to move to the U.S. I want to come to your new restaurant! DO you know what state you are going to?