Good news vegans and lactose intolerants, you can make coconut cream from coconut milk and use it to prepare your favourite dairy-free dessert recipe!
In fact, this super easy vegan coconut cream is made with just three ingredients: canned coconut milk, sugar, and potato starch to thicken coconut milk into cream. That's it, simple isn't 👏?
To get the best results, make sure you use full-fat canned coconut milk with water content as low as possible. In fact, the amount of coconut extract should be of at least 50%, the higher the better.
You can store the cream in the fridge in an airtight container for up to 5 days and use it as filling in pastries, cream puffs, doughnuts, and pies or as base in creme brulee 🍰😋.
The default amount of the ingredients in this recipe yields about 500g of coconut cream, which is enough for filling a tart or a cake of four servings. If you need to bake a dessert for more people, just increase the amount of the ingredients using the + button in the tab below and we'll do the math for you!