Coconut cream is a non-dairy, vegan, cholesterol-free, paleo-approved alternative to dairy cream. That doesn’t make it healthy — it’s still mostly saturated fat, putting it firmly in the “treats” category — but it’s arguably a bit less unhealthy than dairy cream from industrial cows, not to mention better for the planet.
It makes excellent ice cream, whipped cream, cream soup, and so forth. It isn’t a universal substitute for dairy cream, though. If you’re making custard or baking something complicated, either find a recipe that’s already been adapted for coconut cream, or make sure your guests are cool with being guinea pigs and won’t complain if things fall flat, separate, or curdle a little bit. (Or lie and pretend it’s supposed to be like that. I’m pretty sure the original chocolate lava cakes were just someone covering for a dense, gooey soufflé.)
OhSheGlows has a nice step-by-step tutorial on making coconut whipped cream. It starts with chilling a can of coconut milk, so the coconut cream separates and you can scoop it out. If you’re in a hurry or forgot to chill the coconut milk, do what I do: just take the can that’s been sitting on your shelf the longest. Most of the cream will have risen to the top and hardened by now anyway. Open the can and scoop out the cream. While it’s on your mind, put another can in the fridge, for next time.
subject: coconut cream from a can
ISO 400 45 mm f/3.5 1/20 sec
lens: Macro 45mm
camera: Lumix Micro Four Thirds GF1.
lighting: Compact fluorescent bulbs in kitchen ceiling light
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