Recipes With Canned Coconut Cream
COCONUT CURRY CHICKEN: A KETO LOW CARB CURRY RECIPE
This flavorful keto chicken curry recipe (a.k.a. coconut curry chicken) is EASY, with a secret trick! You're just 10 ingredients and 30 minutes away from low carb coconut cream curry.
Provided by Maya Krampf
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes, until translucent and browned.
- Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
- Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes, until the chicken is cooked through, sauce is thick, and flavors develop to your liking.
Nutrition Facts : Calories 251 kcal, Carbohydrate 8 g, Protein 14 g, Fat 17 g, SaturatedFat 10 g, Sodium 233 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
HOW TO MAKE COCONUT WHIPPED CREAM
An easy, step-by-step recipe for how to make coconut whipped cream! Perfect for topping vegan and non-dairy desserts.
Provided by Minimalist Baker
Categories Vegan
Time 10m
Number Of Ingredients 3
Steps:
- Chill your coconut cream or coconut milk in the refrigerator overnight (see notes for top brands!), being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
- The next day, chill a large mixing bowl 10 minutes before whipping.
- Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
- Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour - 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.
- Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth - about 1 minute. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed.
- Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!
- Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It's also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!
Nutrition Facts : ServingSize 1 quarter-cup servings, Calories 126 kcal, Carbohydrate 6.8 g, Protein 0.9 g, Fat 9.8 g, SaturatedFat 8.9 g, Sodium 22 mg, Sugar 6.7 g
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- Scoop out the chilled coconut cream, leaving any clear liquid in the can, and add it to the bowl of a stand mixer or a large bowl if you are using an electric hand mixer.
- Whip the coconut cream using the whisk attachment (if using a stand mixer) over a medium-high speed until you get fluffy stiff peaks before adding in your sweetener of choice and extract if you're planning on using them.
- Whip everything together until combined. Stop whipping to taste test and scrape down the sides of the bowl as needed.
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- Watermelon Coconut Cream. This watermelon coconut cream is a non-dairy take on a milkshake with delicious fresh fruit! It’s refreshing for summer, plus, watermelon and coconut is an incredible flavour combo that you absolutely must try!
- Chocolate Coconut Mousse. You don’t have to miss out on mousse if you’re vegan! This chocolate mousse uses whipped coconut cream as a base, so it’s light and airy.
- Strawberry Coconut Cream Pie. Who doesn’t love cream pie? This light and fluffy coconut cream pie tastes delicious and it’s just so easy to make. Bring this to your next office party or make it just because you like pie!
- Spiced Coconut Cream and Berry Compote. Usually, the thought of coconut cream conjures up images of midday summer sun, pina coladas by the pool, and fresh summer-fruit smoothies.
- Coconut Ice Cream. A classic summer dessert, coconut ice cream is one of the best kinds of homemade ice cream! Make this to go on top of pies and pastries or eat it all on its own.
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- Whip It! Making whipped cream from coconut milk couldn’t be easier or more delicious, but since you’re relying on the thick layer of coconut cream at the top of the can of coconut milk, using coconut cream instead means that the whole thing is dense, thick, and whippable.
- Smoothies. Adding a little coconut cream into your next smoothie recipe is a really easy way to use up any leftovers you may have at home. It adds a mellow, slightly sweet flavor and a little fat which will thicken up your smoothies and compliment any summer berries or stone fruits.
- Curries. Many curry recipes call for coconut milk as it is. I find that if I have some remaining coconut cream in a can, I just fold that into the recipe as well to add a boost of flavor and a nice thickness.
- Soups. Adding your leftover can of coconut cream to any cream-based or pureed soup is an easy way to use up leftovers. I’ve even added mine to a chicken vegetable soup we make and it’s delicious.
- Whole-Grain Cooking. We cook a lot of whole grains in our house and when I’m working on a breakfast or dessert recipe, I love swapping in a little (or a lot of) coconut cream in addition to the cooking water for a rich, decadent creamy porridge.
- Milkshakes. A partial can of coconut cream just begs to be folded into a milkshake along with your favorite ice cream or yogurt, and seasonal mix in. I’ve come to love this Banana Nutella and Coconut Yogurt Shake, and am really looking forward to trying this Coconut Shake recipe.
CANNED COCONUT MILK 3 WAYS - PHYSICAL KITCHNESS
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- Coffee Creamer. Using coconut milk as coffee creamer is hands down my favorite way to use it. I’ve been a fan of coconut milk as a creamer in my morning coffee for 4+ years now, and have never looked back!
- Soups and Creams. Canned coconut milk is SO perfect to make soups extra creamy, one-pot meals totally comforting, and baked casseroles THAT much better.
- Desserts. Canned coconut milk is perfect for making decadent desserts, the dairy free way! Everything from frozen treats to brownies to balls. Here are some ways I use coconut milk in healthy treats.
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- Vegan Coconut Ice Cream. You need only three ingredients to make this super creamy, indulgent vegan treat. Bonus points if you serve it out of a frozen pineapple.
- Vegan Keto Coconut Curry. Coconut can get a bad rap because it’s high in fat, but don’t worry. Those are healthy fats, which fill you up and keep you satiated, a key component of any low-carb diet.
- Red Curry Risotto With Shrimp. Best hybrid recipe ever. Seriously. (And it’s dairy-free, which is the ultimate risotto hack.)
- Chicken Satay with Coconut-Peanut Sauce. Because finger food fun is the most fun.
- Dairy-Free Butternut Squash 'Fondue' Just as smooth, tangy and dippable as the cheese version.
- Vegan Slow-Cooker Detox Coconut Soup. Vegan, gluten-free, dairy-free and hard-work-free, this soup is a delicious and healthy miracle.
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- Frozen drinks. Canned coconut milk adds ultimate creaminess to frozen drinks, whether they be healthy breakfast smoothies, indulgent milkshakes, or frosty cocktails.
- Curries, soups, and stews. This is many cooks’ gateway into the world of cooking with canned coconut milk. Coconut milk adds richness and depth of flavor to soups, curries, and stews, and its natural fat content tames spices of all levels, turning down the heat while retaining the flavor.
- Grains. Grains soak up the nutty flavor of coconut milk, and the end result is an impossibly creamy mouthful of rice, oats, quinoa, or your grain of choice.
- Baking. Canned coconut milk is an excellent non-dairy alternative when baking up your favorite cookies, cakes, and muffins, and can be used in a 1:1 ratio when substituting.
- Hot beverages. This one is fairly self explanatory, but somehow never occurred to me until recently. Try using coconut milk in your coffee, tea, or hot chocolate for a decadent twist on your daily beverage of choice.
- Hair and body treatments. If you’re sick of the taste of coconut milk but still have a few cans left in the pantry, you can use the creamy elixir to moisturize your hair and skin.
COCONUT MILK VS COCONUT CREAM: WHAT'S THE DIFFERENCE?
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- Refrigerate the canned coconut milk for 8-12 hours. Open the can and scoop out the solid cream on top of the can. Discard the water at the bottom.
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- Coconut Milk. I rarely buy coconut cream these days because I prefer to just keep one type of coconut product in my pantry and coconut milk is more versatile.
- Whipping Cream. If you’re OK with dairy, regular whipping cream is an easy coconut cream substitute. Cream will be slightly higher fat so you may like to dilute the cream with water.
- Nut Butter or Tahini. If you have almond butter or tahini you can dilute it to make a creamy alternative to coconut cream. To make 1 can (400g /14oz) coconut cream substitute measure out 150g (5oz) nut butter and 250g (1 US cup) water.
- Greek Yoghurt. Greek yoghurt is an excellent coconut cream substitute UNLESS you need to boil the mixture. Boiling will cause the yoghurt to split into a curdled mess.
- Canned tomatoes or passata. When coconut cream is providing liquid like a curry or soup, you can take the flavours in a different direction by using a tomato based ingredient.
- Home Made Coconut Milk. If you can find desiccated coconut, you can make your own coconut milk. Which avoids the worry about BPA cans. It won’t be anywhere near as creamy but can be a fun project.
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From lettucevegout.com
- You’ll need a batch of ladyfingers cooked and completely cooled before starting with the tiramisu!
- Open the chilled can of coconut milk and scrape off the solid top layer of coconut cream. Try to scoop out all the solid white coconut cream while leaving the water in the can (discard or use for another recipe).
- Drain the water from your soaking cashews and add them to a high-speed blender along with the 4 tbsp lemon juice, ¾ C soy milk and a pinch of salt.
- To assemble, gather the ladyfingers, a small flat-bottomed dish, a serving dish (I use 9-inch square glass baking pan) and the cashew coconut cream.
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