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Recipe

Coconut Milk Cream

This makes a great base for hot cocoa, or ice cream!

Coconut Milk Cream

Ingredients

  • 1-1/4 cups canned coconut milk, including fat from lid and can (Native Forest®, or Thai Kitchen®)
  • 2 tablespoons coconut butter, or soy-free vegan buttery spread (Earth Balance®), or butter of choice
  • 1 tablespoon cane sugar, or light brown sugar, or agave nectar, or honey, or Grade B Maple syrup, or simple syrup

Method

  1. Pour coconut milk into saucepan, scraping all contents into pan (including the fat); place over medium high heat, bring coconut milk to a boil.
  2. Stir in coconut butter and cane sugar; bring to a simmer; cook until reduced to 1 cup, about 10 minutes.
  3. Remove saucepan from heat; set aside to cool.

Use immediately, or pour into storage container; refrigerate up to 5 days. Servings: about 1 cup. Prep Time: 5 minutes. Cooking Time: 10 minutes.