Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, cultured coconut cream. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Cultured Coconut Cream is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Cultured Coconut Cream is something that I have loved my whole life. They’re fine and they look wonderful.
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To get started with this recipe, we must first prepare a few ingredients. You can have cultured coconut cream using 14 ingredients and 7 steps. Here is how you can achieve it.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make Cultured Coconut Cream:
- Make ready base
- Prepare Coconut Cream (from a can of full fat coconut milk)
- Make ready Probiotic Capsule (I use Megafood Megaflora Tablets)
- Make ready Salt
- Make ready supplies
- Prepare Coffee Strainer or Cheesecloth
- Make ready non-metallic bowl
- Get non-metallic tool for mixing
- Make ready taste and texture (optional)
- Get lemon juice
- Get honey
- Make ready fruit
- Get powdered sugar
- Make ready Coconut Water
Transfer cultured coconut milk to a large mixing bowl and add Xanthan Gum, mixing with a hand mixer. In a separate bowl, beat coconut cream with a hand mixer/kitchen aid until firm peaks form. Transfer stiffened whipped coconut cream into mixing bowl with cultured coconut milk, mixing at low speed until a thickened consistency is obtained. Cover with fabric and a tight rubber band.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)Instructions to make Cultured Coconut Cream:
- Make sure all your cookware and cooking utensils are sanitized and non-metallic, as this can affect how the cultures in the Megaflora tablets react and it also affects the final taste.
- For the Coconut Cream: refrigerate a can of full fat coconut milk for a few hours or overnight. Then take the can out, turn it upside down, take the lid off the bottom of the can, pour the clear coconut water out into a container (and save it if you wish), and then the white cream will be left.
- Fix the mesh strainer over a bowl and cover it in the coffee strainer or cheesecloth, or fix the coffee strainer or cheesecloth to the bowl with a rubber band or duct tape. (If your cheesecloth is not very thick, fold it a few times). Set aside.
- Combine the cream, the powder in the probiotic tablet, and the salt and mix together well.
- Place the mixture in the cheesecloth or coffee strainer, cover the whole thing, and store at room temperature for 36-48 hours or until it cultures to desired taste.
- Discard drained liquid and store the cultured cream in a container in the refrigerator for up to two weeks.
- OPTIONAL: to change taste or texture add honey (sweet and creamier), sugar (sweet and firmer), lemon juice (tangy and creamier), or fruit (depends on fruit and if pureed). These can be added before culturing the cream to affect the final taste and texture, and it will also feed the culture.
Transfer stiffened whipped coconut cream into mixing bowl with cultured coconut milk, mixing at low speed until a thickened consistency is obtained. Cover with fabric and a tight rubber band. If you are happy with the level of fermentation, bottle and refrigerate. Made entirely from cultured coconut cream that has been sweetened with honey - doesn't that sound so great? - Koku's idea is really refreshing and totally on the money (and easy on the eye). Supporting local manufacturers with locally sourced ingredients, Koku is prioritising a sustainable supply chain and planet-first approach.
So that’s going to wrap it up with this special food cultured coconut cream recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
