Vanilla cheese from coconut milk
| Ingredient | Qty, g | |
|---|---|---|
| Coconut milk (unsweetened) | ||
| Lemon ? 1 pc ≈ 80 g 30 g ≈ 0.4 sheet | ||
| Allulose | ||
| Agar-agar | ||
| Xanthan gum | ||
| Coconut oil | ||
| Cashew urbech | ||
| Product release: | 708 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 5 min | ||
| 5 min | ||
| 3 min | ||
| 10 min | ||
| 10 min | ||
| 3 h | ||
3 h 33 min | ||
|---|---|---|
| Proteins | 2.9 g |
| Fats | 25.9 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 2.7 g |
| Calories | 255 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 1.2 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 5.7 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.04 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 417 |
| Weight loss | Detention | Set |
|---|---|---|
| 26% | 19% | 16% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Coconut milk (unsweetened): 69% ◦ Cashew urbech: 29% ◦ Lemon: 2% Iron | 209166? |
| iWhich products: ◦ Coconut milk (unsweetened): 50% ◦ Cashew urbech: 49% Phosphorus | 12121712? |
| iWhich products: ◦ Cashew urbech: 55% ◦ Coconut milk (unsweetened): 43% Magnesium | 9122910? |
| iWhich products: ◦ Coconut milk (unsweetened): 92% ◦ Cashew urbech: 8% Selenium | 991685 |
| iWhich products: ◦ Coconut milk (unsweetened): 76% ◦ Cashew urbech: 20% ◦ Lemon: 3% Potassium | 79108? |
| iWhich products: ◦ Cashew urbech Copper | 55104? |
| iWhich products: ◦ Cashew urbech Manganese | 5786? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Coconut milk (unsweetened): 79% ◦ Coconut oil: 21% Palmitic acid (Saturated) | 108108166108? |
| iWhich products: ◦ Coconut oil Oleic acid | 810149? |
| iWhich products: ◦ Coconut milk (unsweetened): 81% ◦ Coconut oil: 19% Stearic acid (Saturated) | 79129? |
| iWhich products: ◦ Coconut milk (unsweetened): 51% ◦ Coconut oil: 49% Myristic acid (Saturated) | 6797? |
Ingredients
- Coconut milk or coconut cream (500 g)
- Lemon juice (30 g)
- Vanilla (to taste)
- Allulose (80 g)
- Agar-agar (6 g)
- Xanthan gum (2 g)
- Refined coconut oil (40 g)
- Coconut + cashew urbech (50 g)
Preparation
In a saucepan, combine coconut milk (500 g), lemon juice (30 g), and vanilla. This will create the base for your dessert.
Then separately melt the coconut oil (40 g) and combine it with the urbech (50 g), mixing until smooth.
In a separate container, combine the sweetener (80 g), agar-agar (6 g), and xanthan gum (2 g), and mix thoroughly.
After that, pour the resulting mixture into the saucepan with the coconut milk and blend everything with an immersion blender until smooth.
Place the saucepan on the heat and bring the mixture to a boil. Once it boils, remove the saucepan from the heat and add the melted coconut oil with urbech. Blend the mixture with an immersion blender again until you achieve a uniform texture.
Now transfer the resulting mixture into a pastry bag and pipe it into the molds for the curds.
Place the curd molds in the freezer for at least 3 hours (or overnight) to stabilize.
