20 November, 2012

Old Cravings New Friends (Recipe: Coconut Cream)


After the birth of my second daughter I went through months of intense cravings. More so than even when I was pregnant. I wanted all things bitter and anything coconut I could find. I'm sure it all meant I was deficient in something, in addition to sleep. It lasted months. Then it drifted away. I didn't think about coconut much again until this past summer.

I've got a few friends who can't or won't eat dairy. Frankly, I hope this is something that never happens to me because I love a cold glass of milk. But one of them told me about this awesome alternative to whipping cream. I sat on it, letting it fester in the back of my head where food ideas grow like weeds until they crowd out the real thoughts.

There was a late summer party planned and a guest with a strong dairy allergy. I had a strawberry shortcake bar planned and thought it would be awful if he couldn't participate. And I didn't want him to feel singled out either. So I grabbed this idea and whipped up a batch of coconut cream. Then another, during the party.

It wasn't the little guy who can't eat dairy who ate it all and then some. It was the rest of us.

Creamy beyond belief, rich but not sweet. It keeps in the fridge without separated or deflating. Perfect just about anywhere you would want whipped cream. Like pumpkin pie, shortcakes, hot chocolate, on a bowl of raspberries, over a banana sundae, topping grilled pineapple, on a slice of pecan pie...



Coconut Cream
Makes approximately 1 1/2 cups

1 can coconut milk (do not use the low-fat kind)
1 tbsp icing sugar

Chill the can of coconut milk, unopened, in the fridge for a minimum of 4 hours or overnight. Keep it upright and don't shake it.

When fully chilled open the can and scoop out the hardened cream on the top. It will be about 2/3 to 3/4 of the can. Set aside the milk at the bottom of the can, perhaps using it as a substitute for water when cooking rice.

Place the hardened cream in the bowl of a mixer. Whip for 1-2 minutes. Add in the icing sugar (a bit more if you prefer it sweeter) and whip until incorporated.

Serve immediately or place in the fridge, covered with plastic wrap, until ready to eat.

16 comments:

Andrea said...

oh yum. This is totally up my alley, and I have a few grain free/low carb friends who would love this. My question is - the purpose of the icing sugar. Is it for sweetness, or consistency or fluff or...? (Could I substitute an alternate sweetener is what I mean)
What is the consistency of the coconut cream? is it fluffy like whiipping cream, or more like a cream cheese frosting consistency? I've got a can in my pantry right now. I may be eating coconut cream tomorrow. LOL

Allison said...

thanks for the tip! my youngest son can not eat dairy or soy, and many of the substitues we have found are less than tasty. Like the rice milk he drinks - I accidently took a gulp of it once, and that stuff is nasty!

Lee D said...

Omg my daughter loves anything coconut. I will have to share this with her.

Flo @ Butterfly Quilting said...

Looks yummy...but my SIL has a severe nit allergy and can't have coconut!! One more issue!!

Esch House Quilts said...

Something I never would have thought of - it looks fantastic!

Linda said...

Good to know..Thanks! I will try this for sure.

Kate said...

I have got to try this .... thanks so much.

MoeWest said...

Thanks. My husband is lactose intolerant so I will definitely give this a try.

Teresa said...

Sounds wonderful! I have a few friends that can't eat dairy and I love coconut (and icing sugar...it's a food group isn't it?)

amandajean said...

That sounds amazing, Cheryl. I'll have to try it someday....I'm very intrigued!

Janet said...

Great idea for those of us with lactose intolerance!

Anonymous said...

Thanks for this. It looks amazing. Lisa

Trudi said...

Gonna have to give this a go, have friends that don't do dairy, sounds like a fabulous alternate!

Bellavino said...

I have to make a dairy free dessert this weekend and this looks like it would be the perfect alternative for the whipping cream!

Procrasticraft said...

This is brilliant! I finally tried it today and it was so good! Our youngest has dairy and egg allergies so thanks for providing this worn out Mumma with some inspiration. J xx

Suzanne said...

Oh was this ever yummy! I had the can of coconut chilling and spooned it over carrot cake. Delish! I'm so glad for another decadent option. It was even good without sugar.