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NMSMITH18
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Hey Mattie,
Is there a brand of coconut cream that you recommend? I don't even know where to start with looking for this. Do you buy it in a can? HELP please!
Is there a brand of coconut cream that you recommend? I don't even know where to start with looking for this. Do you buy it in a can? HELP please!
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Mattie
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Hi NMSMITH18!
I assume you mean coconut milk? Coconut cream can be scraped off the top if you leave a can of coconut milk in the refrigerator for a minimum of 4 hours. I avoid cans labeled "coconut cream" because they tend to be loaded with sugar, preservatives and emulsifiers among other things. I prefer canned coconut milks that are full fat as apposed to "light" because they have the most fat which is beneficial for optimal texture and flavor. Brands I prefer are A Taste of Thai, Thai Kitchen and Native Forest and they can be found in most natural food stores in the US.
If I can't find these brands I make sure the ingredients just have coconut and do not include things like sugar or guar gum. Guar gum is often used as a fat replacer and emulsifier. You don't want emulsifiers in your coconut milk if you're planning on refrigerating it and scraping the cream off the top; emulsifiers will keep this from happening because they allow fat to bind with water.
I always keep a couple cans in my refrigerator so they can be used when needed.
I assume you mean coconut milk? Coconut cream can be scraped off the top if you leave a can of coconut milk in the refrigerator for a minimum of 4 hours. I avoid cans labeled "coconut cream" because they tend to be loaded with sugar, preservatives and emulsifiers among other things. I prefer canned coconut milks that are full fat as apposed to "light" because they have the most fat which is beneficial for optimal texture and flavor. Brands I prefer are A Taste of Thai, Thai Kitchen and Native Forest and they can be found in most natural food stores in the US.
If I can't find these brands I make sure the ingredients just have coconut and do not include things like sugar or guar gum. Guar gum is often used as a fat replacer and emulsifier. You don't want emulsifiers in your coconut milk if you're planning on refrigerating it and scraping the cream off the top; emulsifiers will keep this from happening because they allow fat to bind with water.
I always keep a couple cans in my refrigerator so they can be used when needed.
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NMSMITH18Offline -
Accepted Answer
MattieOfflineI assume you're referring to the Double Chocolate Fudge here:
http://veganbaking.net/brownies-and-bars/685-double-chocolate-fudge
From the recipe:
"Place two 13.5 fluid ounce (400ml) cans of full fat coconut milk in the refrigerator for a minimum of 4 hours. It's important to use full fat coconut milk instead of lite coconut milk in order to yied enough coconut cream for this recipe to work properly....
...Prepare the coconut cream by carefully taking the cans of coconut milk out of the refrigerator. Open them and scrape out the top ½ cup + 2 Tablespoons thick layer of coconut cream from each one. This will yield a total of 1 ¼ cups coconut cream."
Let me know if this helps! -
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NMSMITH18Offline -
Accepted Answer
NMSMITH18Offline
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