Coconut cream, 200g

Coconut cream has a rich coconut aroma and texture. It can be chopped and added during the cooking process or converted into coconut milk or coconut cream before use. Coconut cream is a concentrated coconut extract without water.

Coconut Cream Preparation: Coconut cream is chopped into pieces, add 450ml warm water. Stir until dissolved. Strain through a fine sieve before use.

Preparation of coconut milk: Add an additional 150 ml of water to the coconut milk, more than to the cream. The principle of preparation is the same.

We recommend adding this coconut cream to soups, warm sauces, and sweet dishes.

Weight: 200g
Country of origin: Sri Lanka

Ingredients: 100% dried coconut.

Store in a cool, dry place. Store in a refrigerator after opening.

Coconut milk and strawberry ice cream.

Ingredients: 700 g of fresh strawberries, 100 g of unrefined cane sugar, 3 tsp. agave syrup, a packet of coconut cream, 1 tsp. vanilla sugar, 3 tsp. lemon juice, a pinch of salt.

Recipe:

Strawberries are cleaned, cut into small pieces and placed in a bowl with sugar, agave syrup and vanilla sugar. Stir well and leave to stand for an hour. Meanwhile, the syrup will be released from this mass, it is advisable to mix from time to time. When the hour has passed take strawberries and blend. Made coconut milk. Coconut cream is chopped into small pieces, add 450ml of warm water. Stir until dissolved and strain through a fine sieve. Add milk, lemon juice and salt to the blended strawberries. If you want a completely homogeneous ice cream, you can rub the mass through a sieve. Cool the mass, place the semi-finished ice cream in a shallow dish and in the freezer. After 1h, remove and mix thoroughly with a foam brush. Put back in freezer. Repeat 2-3 times.Presentation - If ice cream has been in the freezer for more than 2 hours, it must be thawed before serving.