If you’re vegan or lactose intolerant, you’re probably very familiar with coconut cream! Coconut cream isn’t just for the restricted diet, however. It’s one of the best ingredients for delicious desserts! Here are 5 delightful desserts that you can make with coconut cream!
This watermelon coconut cream is a non-dairy take on a milkshake with delicious fresh fruit! It’s refreshing for summer, plus, watermelon and coconut is an incredible flavour combo that you absolutely must try!
Ingredients:
-2 cups watermelon chunks, frozen
-1/2 cup coconut cream
-splash of coconut milk or coconut water
-lime juice to taste
-mint sprig for decoration
Cut up 2 cups of fresh watermelon into chunks and toss in the freezer. Place a can of coconut cream in the fridge. Leave both overnight.
Toss the watermelon into a high powered blender and add about 1/4 cup coconut milk or coconut water. Blend until smooth.
By the morning, the coconut cream should have risen to the top of the can. Scoop out 1/2 cup coconut cream and fold gently into the watermelon/coconut milk mixture until just combined.
Add lime juice to taste.
Pour into glasses and decorate with a sprig of mint!
You don’t have to miss out on mousse if you’re vegan! This chocolate mousse uses whipped coconut cream as a base, so it’s light and airy. If you prefer a firmer mousse, try adding a bit of agar-agar or gelatin if you’re not vegan. It won’t keep overnight, so make only as much as you’re going to eat!
Ingredients:
-1 can full-fat coconut milk chilled in fridge overnight or coconut cream
-1 tbsp unsweetened cocoa powder
-1/2 tsp vanilla extract
-2 tsp maple syrup or honey
-1 pinch cinnamon
-1 pinch sea salt
-unsweetened coconut flakes for decoration
Scoop the coconut cream out of the can and place in a bowl. With an electric hand mixer, beat until fluffy like whipped cream.
Fold in cocoa powder, vanilla extract, maple syrup, cinnamon, and salt until just combined.
Serve in jars and add coconut flakes for decoration.
Who doesn’t love cream pie? This light and fluffy coconut cream pie tastes delicious and it’s just so easy to make. Bring this to your next office party or make it just because you like pie!
Ingredients:
For Crust:
-1 1/3 cup graham cracker crumbs
-1/3 plus 1/4 cup butter
For Filling:
-14 oz can full-fat coconut milk or cream, refrigerated overnight
-2 tbsp maple syrup
-splash pure vanilla extract
-1 lb strawberries sliced thinly
For Topping:
-toasted coconut
-fresh mint
-grated dark chocolate
Mix the graham cracker crumbs and butter in a large bowl. Mix until the crumbs are fully coated in butter. Press into a 9-inch tart pan and place in the freezer for 15 minutes to firm up while you make the filling.
Scoop the coconut cream out of the can and into a bowl. Add the maple syrup and vanilla extract. Using an electric mixer, whip until combined and fluffy, about 2 minutes. Remove crust from the freezer and pour the filling in. Smooth out the top with a spatula. Leave in the freezer to set for 10 minutes.
Take out of the freezer and decorate with strawberries, mint, and grated dark chocolate. Place back in the freezer for 1 hour. Remove from the tart pan, slice, and enjoy!
Usually, the thought of coconut cream conjures up images of midday summer sun, pina coladas by the pool, and fresh summer-fruit smoothies. However, this coconut cream recipe uses spice and a rich berry compote to create a dessert that’s perfect for any season. This coconut cream is super easy to make, it takes only 5 minutes! Impress your friends and family and make this delightfully easy and delicious dessert!
Ingredients:
-14 oz can full-fat coconut milk or coconut cream, chilling overnight
-1 cup of organic shredded coconut
-1/2 tsp vanilla
-1/2 tsp nutmeg
-1/2 tsp cinnamon
-1/2 tsp cardamom
-4 tbsp coconut sugar
-berry compote
Scoop coconut cream out of the can and into a large mixing bowl. Add the spices and coconut and mix until smooth. If you want to use an electric mixer, do not whip this recipe for longer than 1 minute.
Spoon into jars and top with berry compote. Alternatively, you can use a premium jam or jelly instead of compote, or you can top with fresh berries.
Serve and enjoy!
A classic summer dessert, coconut ice cream is one of the best kinds of homemade ice cream! Make this to go on top of pies and pastries or eat it all on its own.
Ingredients:
-1 1/2 cup full-fat canned coconut milk
-1/2 cup additional coconut milk
-1/4 cup sweetener (sugar, honey, or maple syrup work well)
-1/8 tsp salt
-1 1/2 tsp vanilla extract
Toss all ingredients into a bowl and stir until combined. Pour mixture into ice cube trays and leave in the freezer overnight or until frozen. Blend the frozen cubes in a blender or food processor. Leave in the freezer for a few hours to firm up or eat right away. Homemade ice cream is best on the day you made it, but you can also freeze it for a few weeks!
Honestly, business students don’t get enough credit. We may not be going to med school but our major can be…
Northeastern has a very diverse student body, and you’ll find a wide variety of people on campus. From Snell to…
Coop at Northeastern is more than just an internship and a break from classes, it’s also a right of passage.…
Winter is New York City’s favorite season. All of the hustle and bustle turns into a maze of colorful, pretty…
Do you find yourself getting lost on campus at SJU? Don't worry! We've put together the ultimate guide to all…
All the college students I know are huge fans of live music and concerts, particularly when the band is made…
