Coconut cream topping

Post by Jo @ including Cake

You know how sometimes the best recipes are happy accidents...well this was one such recipe, and probably the most versatile and simple 'recipe' I have created to date. So simple it's barely a recipe!​

​The idea to use coconut flour to make a 'cream' first came to light whilst browsing the blogosphere (I can't remember by who or where I saw the idea) but my curiosity got the better of me and I tried with both non-dairy milks and yoghurts and all manner of creations have since come through my kitchen door...for example check out this amazing no-bake cheesecake mix (ok- you don't need to go down the green smoothie route if you don't want to- any flavour combo would work!)

So today i'll show you the principles so you can give it a try for yourself...i'd love to hear in the comments how it worked out for you and what creative concoctions you come up with!​

The yoghurt element of the ​mix can be any type of plain yoghurt... i used soy for the majority of creations, but I also tested with regular dairy yoghurt and I imagine coconut yoghurt or really thick homemade nut milk mixes would work also. The overriding taste is not intensely coconutty- it;s very subtle and tat is further hidden depending on the flavours and mix-ins you could choose.

​Here I went for somewhere between the 'whippy-clotted thickness' and used it to top a dairy-free chocolate milk shake as a example.

Recipe: Coconut cream

Ingredients:

​1/2 cup yoghurt of choice

1 tbs fine coconut flour (for a lighter whippy topping)

2 tbs ​fine coconut flour (for a thicker clotted cream style topping)

3 tbs fine coconut flour (for a thick cheesecake stye consistency)

note: you can also use a non-dairy milk in place of yoghurt, but i found the resulting mixture to be a little less smooth and cohesive, give it a try and see what you think!​

Method:​

Add the required qualities and mix together very well so that you have a very smooth paste with no lumps. Allow to sit for a couple of minutes to get a true feel for how thick the cream is (coconut flour is very absorbent an it may take a minute or so to feel the full affect). Add more yoghurt or flour as necessary to achieve the exact consistency you are after. Add other mix in ingredients or a little sweetener as necessary. ​

This mix is stable at room temperature, but I would advise keeping chilled unless consuming straight away. The mixture can also be frozen with great results i.e for a cheesecake ...see these 'healthy' sugar-free Cadbury Cream Eggs for more info and to see the creative ways it can be used!​