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Blueberries 'n Coconut Cream - Deprivation? NOT!

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  • Blueberries 'n Coconut Cream - Deprivation? NOT!



    I made some coconut cream from Goya brand coconut milk. Eight ounces became six with gentle heating, thickening it to what I thought to be the consistency of heavy cream. It took about 3 ounces of the cream to amply accompany the half cup of blueberries. If you are counting your food, just use the Goya stats and multiply by 1.3 instead of making a new category.


    The cream is richer than the cow kind, about 125 calories per 2 oz or four tablespoons. Regular cream is about 80 calories.


  • #2
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    How did you make it? Just reduce the milk then whip it? Did you whip it by hand?

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    • #3
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      Ohh... that sounds really good.

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      • #4
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        Neo, it's just cream. Not whipped cream.

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        • #5
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          So heating coconut milk thickens it?

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          • #6
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            Coco milk is to coco cream as regular milk is to regular cream.


            You heat milk to get the cream to rise.


            You also heat coco milk to get the coco cream to rise.


            PS I LOVE coco ceam! I have popsicles in the freezer now using coco cream and strawberies. Mmmm.

            Life on Earth may be punishing, but it includes an annual free trip around the sun!

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            • #7
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              TT, I have to disagree on several counts. Using the words milk and cream with coconut products is a bit of a misnomer, or two. Separating the fats from the lean liquid in unhomogenized milk is done by just letting it sit. The lighter lipids move up, the water moves down. However, it doesn't work as well with coconut, I've found out. Hence, my heating to be rid of a bit more of the water and thicken up the "milk" to "cream."


              Coconut milk and coconut cream are made exactly the same way. They just use less water to get "cream." The only difference is the amount of water.

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              • #8
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                Way to state the obvious. Maybe you shouldnt be such a stickler. For practical and demonstrative purposes its the same. Also, when *I* make cream I heat the milk. Its called double cream.

                Life on Earth may be punishing, but it includes an annual free trip around the sun!

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                • #9
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                  TT, I guess it was those phrases about "getting the cream to rise." The convection of heating all by itself would prevent that, keeping everything moved and mixed up.


                  I'm a bit of a language/grammar gestapo, I admit.


                  Oh well, you are a cherished poster!

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                  • #10
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                    Slow, gentle heating fosters rising cream, fast heating (ie boiling) would def prevent the rising cream, as you said. Heating milk (esp raw) gives you a thicker (fattier) cream. Hence the "double cream". I dont know if its the same for coconut.


                    Whatever, coco cream or milk cream = happy Tara!

                    Life on Earth may be punishing, but it includes an annual free trip around the sun!

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                    • #11
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                      Yes, raw milk will separate. Everyone who grew up long ago knew the cream at the top of the bottle. Yes, bottle. Not raw, but unhomogenized.

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