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.
Preparation of coconut cream: coconut cream is chopped into pieces, add 450ml of warm water. Stir until dissolved. Strain through a fine sieve before use.
Preparation of coconut milk: Stir in extra 150ml more water for coconut milk than for cream. The principle of preparation is the same. We recommend adding this coconut cream to soups, warm sauces, sweet dishes. Weight: 200g Ingredients: 100% dried coconut. Nutrition per 100g: energy 675kcal / 2825kJ, fat 66g, of which saturated 57g, carbohydrates 24g, of which sugars 5g, fiber 13g, protein 7g, salt 0.08g. 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, sachet with coconut cream, 1 tsp. vanilla sugar, 3 tsp. lemon juice, a pinch of salt. Preparation: Strawberries are cleaned, cut into pieces and placed in a bowl with sugar, agave syrup and vanilla sugar. Mix well and leave to stand for an hour. Meanwhile, the syrup will be released from this mass, it is recommended to mix from time to time. When the hour is over, take the strawberries and blend. Prepared coconut milk. Crush the coconut cream into 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, then the mass can be rubbed through a sieve. The mass is cooled, put the semi-finished ice cream in a shallow container and in the freezer. After 1 hour, remove and mix thoroughly with a whisk. Put back in the freezer. Repeat 2-3 times. Serving - if the ice cream has been in the freezer for more than 2 hours, it must be thawed before serving.