Coconut milk cream: ingredients, recipe

Coconut milk cream: ingredients, recipe. Lenten cream for cake

No matter what kind of baked goods, it will be even better if you decorate it with the most delicate coconut milk cream. There are plenty of variations on the basic version: add lime zest, matcha powder (a greenish tea), cocoa, almond extract, pumpkin pie spice. This article contains the main technologies for making dessert, aspects and tricks.

Immortal classic – sweet coconut mass

One of the main advantages of sweet icing is how easy it is to make. A minimum of goods, little free time. So what does it take to make coconut milk cream?

• 390 ml unsweetened coconut milk;
• 90 g granulated sugar;
• vanilla extract.

in the freezer overnight (that is, after dark) Afterwards, pour the ice cream into a bowl (it is important that the container is cool), beat the coconut using an electronic mixer. Add sugar and vanilla extract, stir thoroughly again.

No baking, no problem. Regular coconut cake

This is not just coconut milk cream, it is a real dessert! Use any kind of cookie to create a temptingly crunchy texture. You can use either Oreo or regular biscuit crumbs.

• 650 ml coconut milk;
• 360 g coconut flakes;
• 200 g cookies;
• 190 ml whipped cream;
• 100 g coconut pudding.

Pour the pudding powder into a large bowl, add milk, and whisk until smooth. Set aside for 5-8 minutes, stir in the shavings. Pour into a baking dish; refrigerate for 3-4 hours. Before serving, decorate the dessert with whipped cream.

How to make fluffy cream from coconut milk?

It turns out that you can simply whip up a portion of coconut milk and prepare yourself an extraordinary topping for pie, hot chocolate or cocoa. Remember, the best coconut milk for making whipped cream is full-fat milk that does not contain guar or xanthan gum.

• 420 ml coconut milk;
• maple syrup;
• sweet powder.

Whisk the cooled milk at low speed. The coconut cream may not look very appetizing in the initial steps, but keep whisking and it will eventually become smooth and creamy. As the mass takes on a beautiful appearance, increase the speed to medium. Add sweetener and spices.

What to treat a vegan? Extraordinary idea for dessert

Coconut milk cream is similar to traditional whipped cream. The fragrant mass can be used as the inside of a pie. Please note that it will take 1-2 hours to make this dessert, so it is better to prepare the ingredients in advance.

Ingredients for the inside:

• 100 g cane sugar;
• 90 g corn starch;
• 50 ml coconut milk;
• salt, vanillin.

For the test you will need:

• 400 g almonds;
• 100 g grated coconut;
• 4-6 dates;
• honey.

• 800 ml coconut milk;
• 90 g coconut flakes;
• 50 g sweet powder.

Start with the inside. Combine the dry ingredients in a saucepan and add the coconut milk, whisking one at a time until the mixture thickens and begins to bubble (about 6-8 minutes). Refrigerate for several hours.

While the insides are cooling, place the almonds, shredded coconut and dates in the bowl of a food processor and process until finely ground. Place the finished “dough” in a baking container, carefully level with a pastry spatula, and place in the refrigerator.

Whisk the cooled milk, season with fragrant coconut crumbs and sweet powder. Place the frozen filling on the almond base and pour over the cream. The cake will keep in an airtight container for a couple of days.

A unique delicacy at home

Don't know what to cover the cake with? Coconut milk cream is a win-win option that will appeal not only to lovers of tropical flavors, but also to followers of dietary nutrition.

• 100 g grated coconut;
• coconut milk.

Place the grated coconut in a heavy saucepan and add milk. Bring to a boil slowly, stirring frequently. Turn off the heat, cover the pan and set aside for 30-40 minutes.

Place the sieve in a large container and cover with a layer of moistened gauze. Pour in the coconut liquid, lift the cheesecloth, gently “push” the edges and squeeze the finished cream into the bowl. Fry the remaining pulp in a frying pan and use it as a fragrant decorative element in your desserts and vitamin-rich snacks.

Preparing the perfect cream! Tips and advice

Coconut is a versatile ingredient, a cross between a fruit and a nut. When developing the cream, do not forget to add spices, such as cinnamon, nutmeg or ginger. What else can be used as an additional ingredient?

• peanut butter;
• lemon juice;
• mint, thyme;
• the freshest berries;
• whiskey, caramel.

For extra sweetness, sprinkle the air mass with chocolate chips. Do you want to create an unusual and memorable taste? Try coarse sea salt and a little vodka or rum.

Snack for hot summer evenings - cream ice cream

This dish can hardly be called dietary, but the fat in milk has its own health benefits. It contains mainly triglycerides, which the body absorbs better and uses more easily for energy production.

• 1 liter organic coconut milk;
• 1 banana;
• 2-3 huge dates;
• cinnamon, vanilla, sea salt.

Blend all ingredients in a high-speed blender or food processor until thick and creamy. Mash the dates and banana into a puree and mix with the prepared cream. Divide the resulting mixture into baking dishes and leave in the freezer for several hours. This way you will get a tasty delicacy that can be eaten either separately or together with other desserts.

Delicate coconut cream for a cake. Recipe for those on a diet

Coconut cream is ridiculously easy to make and tastes better than any other store-bought alternative. Rich taste, pleasant texture, fresh smell and no chemical additives. What could be better?

• 400 ml coconut milk;
• 375 g coffee sugar;
• 12 g coconut powder;
• a pinch of salt.

Combine all ingredients in a saucepan, heat gently and stir until sugar dissolves. You can use Lenten cream both for cakes and for decorating coffee drinks and alcoholic cocktails.

Vegan cream for cakes and cupcakes - 7 best recipes

There are a large number of options for how to prepare vegan dough for pies, cakes, and pastries. Sweet and salty, yeast, puff pastry, biscuit, shortbread - everything your heart desires. But when you need to prepare vegan cream for a cake and soaking the cakes, or cream for a cake, then a huge number of questions arise.

With the dough for vegan cakes, everything is clear: there is no need to exclude flour, the role of eggs will be played by banana, flax seeds or flaxseed jelly, milk products can simply be replaced with plant-based milk products - coconut cream, milk from almonds, coconut, sesame, oatmeal, soybeans, cottage cheese - for tofu cheese and so on.

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How to prepare a delicious, and better yet, necessary vegan cream? Milk, creamy, chocolate, fruit, meringue or meringue? In this article we have collected the most successful options for making lean cream. If possible, all the ingredients are available, which can be found in a small town; in the latter case, order on the Internet without any special problems.

Vegan semolina cream berry-fruit

This is an excellent vegan fruit cream! We made a Lenten sponge cake with strawberries and semolina cream, it turned out to be a great dessert! Well, it cost me a pittance.

You can come up with so many flavors: changing berries and fruits at will, something new comes out every time! The winner is strawberry, cherry, multivitamin, peach or apricot juice. Although you can choose any drink, it’s better to have a little sourness.

Semolina cream comes out tender, creamy, with a catchy fruity taste. Can be served as a separate dish - airy pudding in bowls.

We will need:

• semolina
• juice

Most carefully follow the link above.

Vegan Vanilla Coconut Cream

The most delicious, rich vegan cream made from coconut milk, or more precisely cream with vanilla. You can make both snow-white buttercream and chocolate! You need to find coconut cream on sale, but not milk. Cream is the thickest and richest, although here almost everything depends on the manufacturer.

If you only have milk, leave it in the refrigerator for a day. The cream and whey will separate from each other. In the recipe, use the hardened, fatty part - cream.

Ingredients for a small cake:

• 200 g coconut cream
• 1 tbsp. l. powdered sweetener or date syrup, agave syrup, coconut honey or other sweetener to taste
• ½ tsp. vanilla

For chocolate cream:

• ½ bar of dark chocolate or vegan milk chocolate, optional with nuts and other additions
• Eliminate other sweeteners
• Omit vanilla if contained in chocolate.

We leave the jar of nut milk product in the cold overnight (that is, in the dark) . And place the blender or whisk and bowl in the refrigerator for a couple of hours. To prevent the cream from melting and spreading in the bowl.

Whip the cream for 3-5 minutes until fluffy. Then add sweet powder or other sweetness. And beat again. Taste it and add more sweetness if desired. Now you can fill sand baskets, tubes with airy cream, coat cakes or cake layers.

The cream may “seize.” Therefore, wonderful sweets, like fruit baskets, are best served on the table right away. You can soak the shortcakes at room temperature, then they will become the wettest and most oily. Or in the refrigerator, in which case the cream will feel larger, but the dough will be drier.

To create chocolate cream, melt the chocolate in a water bath. Then beat with cream until smooth. Place in the refrigerator for 1-2 hours and then blend again with a blender. Use the cooled cream to make desserts.

Jam and jam

Not a cream, but you shouldn’t forget grandma’s old method of soaking the fluffy shortcakes of the future sweets! You can use any jam or jam, the basic rule is without seeds or hard pieces. The best option is jam with a slight sourness: cherry, lemon, orange, blueberry.

And this is the version of cream for a cake made from coconut flakes and jam.

Ingredients:

• favorite jam
• coconut flakes

The proportions are 1 to 1. The shavings can be fresh or dried without sugar. The proportions should be changed, focusing on the thickness of the preservation and the sweetness of the product.

Grind the jam until smooth with a blender, add shavings and knead with a spoon. Generously coat the shortbreads and refrigerate for at least 2-4 hours. And it’s better at night (that is, in the dark) .

Aquafaba cream

An excellent discovery from recent years - aquafaba! Aquafaba is the broth or liquid that remains after boiling legumes. For example, we cooked chickpeas: the water where the chickpeas were cooked is aquafaba. The same goes for beans, lentils, peas and even canned green peas.

This is how we prepared the Bird's Milk cake, meringue and ice cream. All aquafaba recipes can be found here.

Ingredients:

• pea or chickpea broth
• sweet powder or sweet syrup
• vanilla

Most carefully in the corresponding section at the link.

Vegan chocolate Nutella date and nut cream

Another fascinating and simple recipe - cream of dates and nuts with cocoa, which tastes very much like the well-known Nutella chocolate spread. Only without preservatives, flavors and other chemicals.

The chocolate cream comes out tender and thick. If you don’t grind the nuts into powder, the softness of the paste will be pleasantly combined with the crispy nuts - also a good option.

What is necessary:

• 1 cup royal dates
• 0.5 cups walnuts or roasted hazelnuts
• water or coconut milk - 3-5 tbsp. l. or as much as is useful
• cocoa or carob to taste
• vanilla optional

The amount of ingredients is approximate. Because the juiciness of dates may vary, cocoa varies in strength, depending on the manufacturer. The main thing is to achieve a homogeneous mixture.

The nuts can be ground into flour to make real Nutella paste. Or crush the nuts in a mortar; these crunchy pieces also have a special beauty.

Place dates, ground nuts (or without them for now), cocoa and half a portion of water into a blender bowl. Beat until you get a smooth mass. Add milk and add cocoa and vanilla to taste. In a couple of minutes you will have perfect vegan chocolate cream! The Nutella mixture will differ from the store bought one, but the taste is great!

Banana cream with chocolate or rice pudding with bananas

And in the end - a unique recipe, the result of which will very, very amaze you. Pudding or cream is made from ripe bananas, boiled rice, cocoa and vegetable milk. It tastes so tender! Perfect impregnation for sponge cakes and for the inside of pancakes. You can serve the pudding in bowls - amazingly delicious!

Compound:

• 0.5 cups cooked white rice
• 1-2 ripe bananas
• 1 tbsp. l. without a slide of cocoa
• 0.5 – 0.75 cups full fat coconut milk
• vanilla optional

We cook the rice perfectly, there is no need to cook it as a mess, and don’t make it dry. Cool.

Peel ripe bananas and place in a blender bowl. Chilled rice too. Add vanilla, cocoa and part of the milk. Beat into a thick “porridge”. Add milk as needed, making the consistency more like cream.

If the sweetness of bananas is not enough, add dates or agave syrup. Or sweet powder, but not sugar, because it is difficult to grind in such conditions.

Tofu curd cream

The curd cream is ready in 5 minutes!

We will need:

• 1 package silken tofu
• sweet powder or agave syrup, maple syrup, coconut - for sweetness
• vanilla sugar to taste
• 3 tbsp. l. coconut cream

Place all ingredients in a blender bowl. Sweet ingredients – to a minimum, in order to evenly bring to the desired taste. Beat until the mixture is fluffy and light.

You can add banana, strawberries, cherries, and melted chocolate to this cream.

Common options:

When you don’t want to bother too much, but you need sweet cream, in other words, very simple options. Can:

1. Melt the chocolate in a water bath and add crushed nuts to it.
2. Use any kind of jam or preserves.
3. Create a sweet glaze for soaking the cakes from sugar and water. With cinnamon or vanilla.
4. Brush the dough with banana puree and lightly sprinkle with lemon juice to prevent it from darkening.

What are your recipes? What have you already tried or want to try? Share in the comments!

Coconut cream for cake, recipe with photo

Cakes are specifically those desserts that are very popular at various holidays and celebrations. But for the delicacy to be truly tender and tasty, you need to prepare the right cream for it. In this article we will tell you in more detail how to create coconut cream for a cake, according to ordinary recipes with photos, step by step, at home. The finished layer comes out indescribably airy and tender, and coconut shavings will give the cake an unusual exotic taste and smell.

Creamy milk mixture with coconut

Products:

• milk 2.5% - 510 ml;
• semolina - 3 spoons;
• sweet sand - 145 g;
• butter - 125 g;
• 1st grade flour - 3 tablespoons;
• coconut shavings - 210 g;
• vanilla sugar - 12 gr.

Manufacturing:

1. So, to prepare coconut cream for the cake, you need to take a couple of glasses of milk, pour this amount into a saucepan, and then bring to a boil over medium heat. As the milk base boils, sweet sand, as well as sugar and vanillin, are evenly added to it. Cook the mixture until the sugar grains dissolve.
2. After this, the heat is reduced to a minimum, and butter is added to the composition; if this product is not at home, you can replace it with cream, in which case 410 ml of the product is taken. Mix everything again and bring to a boil.
3. In the meantime, take three tablespoons of flour and semolina, combine the products in a separate container, and then pour them evenly into the milk mass. It is better to stir the milk base with a whisk to avoid the formation of lumps in the finished cream. This composition is boiled until the semolina is completely cooked, and then the cream is removed from the heat.
4. If the mass is too thick, after cooling, you can pour the remaining milk into it and beat everything with a blender. The creamy mass goes back onto the stove and cooks, after boiling, for 5 minutes. Two hundred grams of shavings are poured into the seething mixture; if you want to get the most coconut mixture, then the amount of shavings can be increased slightly. The mixture must be constantly stirred so that the chips do not settle to the bottom of the container.
5. This coconut cream for a cake, according to the indicated recipe, is allowed to cool for some time, and then it is whipped again to make the mass fluffy. The prepared mixture is used to cover light sponge cake layers. If this is necessary, then the cream is sent for storage in the refrigerator. This composition is stored for no more than 5 hours.

Milk-based cream with starch and coconut flakes

Ingredients:

• coconut shavings - 230 g;
• powdered sugar - 395 g;
• milk of the highest fat content - 1.3 liters;
• 1st grade flour - 10 spoons;
• soft butter - 610 g;
• potato starch - 2 tablespoons.

Manufacturing:

1. Judging by the number of goods indicated, you can understand that there should be quite a lot of finished cream, for this reason it is worth preparing a container for storing the finished product in advance. For production, starch and flour are taken, these products are mixed together in a separate bowl. Then, add milk to the indicated ingredients and mix everything with a whisk.
2. The mixture is allowed to stand for about fifteen minutes, after which the container is placed on the fire and left to cook until it boils. As soon as the composition boils, add sweet powder to it and mix the cream well. Boil the milk mass for 5 minutes until the powder dissolves perfectly.
3. Once this process is completed, coconut shavings are introduced into the still hot base, and then everything is mixed and the composition is allowed to cool. Once the cream has cooled, beat it with a mixer until thick. After cooling, add soft butter to the cream mixture and beat everything again. Place the cream mixture in the refrigerator for 40 minutes.

Creamy coconut milk base

Ingredients:

• cool coconut milk - 1 can;
• powdered sugar - 2 tablespoons;
• vanilla extract - 3 drops.

Manufacturing:

1. In order to create coconut cream for the cake, according to this recipe with photo, you need to thoroughly cool a can of coconut milk. The product must be kept in the refrigerator for at least one day so that the finished composition comes out as the desired mixture.
2. Also, for whipping, use only cool tools; for this reason, the cup and whisk will have to be put in the refrigerator for several hours. If the process is carried out with a mixer, then its attachments are placed in the chamber for 10 minutes. This is very important so that the base can maintain its thick texture.
3. In the meantime, coconut milk is taken out of the refrigerator, the jar is opened, and then the watery mixture is drained, leaving a thick sediment. It is the thick sediment that will be needed in order to create a creamy mass. The liquid does not have to mix with the sediment, so the draining process is carried out with extreme caution.
4. Using a spoon, transfer the remaining coconut milk into a cooled bowl, and immediately begin the process of whipping the creamy consistency. This needs to be done within 3 minutes, during this period the mass will become airy. You need to beat this mixture evenly and smoothly so that no lumps are created in the consistency. Next, add sweet powder evenly to this mixture and add a few drops of vanilla extract. Do not stop the beating process so that the ingredients are thoroughly mixed.
5. The creamy mass must be applied immediately after production; this composition cannot be stored. If there is a lot of coconut consistency, then some of it can be used to dress a fruit salad. This cream is used not only for making cakes, but also for the inside of cakes.
6. If the shortcakes have not yet baked, but the creamy mass is ready, you can simply put the base in the refrigerator and beat with a whisk before adding. If desired, the essence can be replaced with regular vanillin. In addition to the base, add a spoonful of cocoa to create a coconut-chocolate cream, which is subsequently used to decorate the dessert.

Custard “Coconut”

A mind-blowing, tender cream with coconut flakes for all types of confectionery baked goods! This cream can be used to coat sponge, puff or waffle cakes, and used for eclairs or straws! Very simple!

Ingredients for “Coconut Custard”:

• Coconut milk – 450 ml
• Egg yolk - 2 pcs
• Wheat flour / Flour - 1.5 tbsp. l.
• Sugar - 60 g
• Coconut flakes - 20 g
• Vanillin

Nutritional and energy value:

Recipe for “Coconut Custard”:

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November 11, 2017 Irushenka #

November 11, 2017 aida14aida14 # (recipe creator)

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