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Vegan coconut cream

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Ingredients for 4 servings:

  • 1 can coconut milk, approx. 400 ml
  • 2 tbsp powdered sugar
  • 1 tbsp locust bean gum

Instructions

Working time approx. 5 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 5 minutes

Alternative to whipped cream

Refrigerate the coconut milk for at least 2 hours before use. Pour the well-chilled coconut milk into a tall mixing bowl. Sprinkle in the powdered sugar and locust bean gum and whisk everything with the whisk attachment of a hand mixer for about 5 minutes until a firm, cream-like consistency is achieved. A great vegan alternative to whipped cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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