Coconut condensed cream without dairy
Coconut milk and oil provide fats for a rich base, while pectin and xanthan gum help it thicken. Erythritol and stevia add sweetness without sucrose, and vanilla rounds out the aroma. Chill the finished mixture before using it for creams or fillings.
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Inventory: Blender
3 kg 333 gram
Servings: 8 (1 serving ≈ 63 gram)
Digestion time: 4 hour
Mix the pectin (6 g), xanthan gum (1 g), table salt (1 g), erythritol (30 g), and stevia (15 g).
Warm the unsweetened coconut milk (400 g) to about 30°C. Add the dry mixture in a thin stream while whisking, then let it stand for 5 minutes.
Bring the mixture to a boil and simmer for 5 minutes. Pour in the melted coconut oil (50 g), add vanilla (to taste), and stir.
Blend the condensed cream with an immersion blender until smooth, then cool it and transfer it to a jar.
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