Top photo credit: Oh, Ladycakes
Coconut has taken over the world as one of the most versatile foods for vegetarians and vegans alike. With its many variations, some of which include coconut milk, coconut oil, and coconut cream, there are endless uses for this fruit. Here are two inventive ways to use coconut milk to replace dairy in your recipe.
Photo credit: Oh, Ladycakes
Simply chill your can(s) of full-fat coconut milk in the refrigerator overnight. Try to find coconut milk sourced from Thailand, as it separates better. In the morning, open the can and spoon out the white thickened cream at the top into a bowl, leaving the liquid behind (save this for smoothies or other recipes). Beat the thickened cream with an electric mixer for around 30 seconds, and then add around 1-2 tablespoons of powdered sugar along with ¼ teaspoon of vanilla extract. Continue to beat for an additional minute, or until the mixture becomes creamy and light. Serve as you please!
Photo credit: How Sweet It Is
Pour a can of full-fat coconut milk and add your sweetener of choice (sugar, honey, etc.) into a small saucepan. Heat over medium-high heat until it just starts to boil (around 5 minutes). Reduce the heat to bring the milk to a simmer, and cook for around 1 hour, stirring at 10-minute intervals to avoid a skin from forming. When the liquid has been reduced by about half, remove from heat and let it cool. Refrigerate until needed; if you find that the mixture is a bit thick afterwards, stir in a bit of coconut milk to make it runnier.