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Post by okiedawn on Jan 22, 2013 13:34:53 GMT -5
I made this recipe a couple of days ago and although the flavor is wonderful, it did not thicken up into a spoonable consistency. Should I whip it some more? Maybe add some xanthan gum? I don't have any glucomannan yet.
Thank you, Dawn in OK
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Post by pianist1989 on Jan 22, 2013 15:55:53 GMT -5
Did you leave the can in the fridge for a while? With what you scoop off the top it should thicken up and be really nice and fluffy... I've never had it fail. What was your recipe?
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Post by okiedawn on Jan 23, 2013 10:59:23 GMT -5
I made it exactly as the recipe in the book, the only exception was that my egg was not an omega-3 egg. There were a few flecks of fluffy cream on the top, but that was it. The rest is a think liquid. I did not refrigerate the can of coconut milk first. Do you think adding xanthan gum would help without ruining the flavor or texture? If not, I guess it will still be yummy over berries.
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Post by thinkspeak on Jan 23, 2013 11:23:21 GMT -5
I would like to make this recipe but haven't yet. I have some Coconut Cream Concentrate from Tropical Traditions and was wondering if I make my own coconut milk out of this (by adding water to the concentrate) if it will still work??? Also, while I'm asking about the CC Concentrate. How much would I have to dilute it to make it light coconut cream?
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Post by jenniferc on Jan 23, 2013 13:39:10 GMT -5
dawn, i did the same thing you did! it tastes and looks like whipping cream straight from the carton! my kids really like it! I made the pumpkin dessert that same day and drizzled it over my serving. too good!
next time I will chill the coconut milk....
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Post by pianist1989 on Jan 23, 2013 16:16:05 GMT -5
Hmm, I haven't tried the recipe in the book. The recipe that I use is just the canned coconut milk, sweetener of your choice and vanilla. Chill the can overnight, scoop off the top and some vanilla and sweeten to taste, the whip until light and fluffy.
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Post by okiedawn on Jan 24, 2013 10:48:12 GMT -5
Hmm, must have been a fluke. I'll try it again using chilled milk and maybe beat it with my stand mixer instead of putting it in the blender. I ate it over fresh blueberries this morning and even tho it was thinner (like cream), it was still delish!
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Post by pianist1989 on Jan 24, 2013 15:13:10 GMT -5
I tried the recipe from the book this morning and I made a few changes. I used 1 1/2 cans of chilled milk and I wanted chocolate, so I added a couple good scoops of cocoa powder. I used my Vitamix and blended for almost 3 full minutes. Chilled it for 5 hours and had a heavenly frosting/cream. :-) Hopefully the recipe will work for you this time!
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Post by thinkspeak on Jan 25, 2013 14:23:19 GMT -5
I have Tropical Traditions Coconut Cream Concentrate. Has anyone tried making coconut milk with that and then using it to make the whipped cream? I would like to try it, but if anyone else already has then I would love to know if you have any tips.
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