Good news lactose intolerants! In this recipe we will show you how to make a vegan homemade cream from canned coconut milk and use it to prepare your favourite dairy-free dessert recipes!
And it's very easy to preapare, as it's made with just three ingredients: canned coconut milk, sugar, and potato starch to thicken coconut milk into cream.
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 below and we'll do the math for you!