Casey Mulholland Posted June 19, 2012 Share Posted June 19, 2012 in my coffee? Link to comment Share on other sites More sharing options...
Renee Lee Posted June 19, 2012 Share Posted June 19, 2012 Nope! Carrageenan AND dried cane syrup (sugar!) Link to comment Share on other sites More sharing options...
Casey Mulholland Posted June 19, 2012 Author Share Posted June 19, 2012 Bummer! But thank you so much for the response! Link to comment Share on other sites More sharing options...
jrustdc Posted June 19, 2012 Share Posted June 19, 2012 Prior to W30 we used So Delicious creamer, but now we use canned coconut milk. We put the can in the fridge before opening it and the cream solidifies. We transfer the solids to a glass jar and put a scoop into coffee or tea as needed. We save the watery liquids for soups, etc. It's easy, yummy, and much more natural. Link to comment Share on other sites More sharing options...
kayell Posted June 19, 2012 Share Posted June 19, 2012 I get Aroy-D brand coconut milk since it doesn't have the usual additives in many canned coconut milks, and you can get it in tetra-paks, avoiding any BPA also. They also make a coconut cream (not the sweetened kind) that is even thicker. Link to comment Share on other sites More sharing options...
Lora Friedenthal Posted June 22, 2012 Share Posted June 22, 2012 I get Aroy-D brand coconut milk since it doesn't have the usual additives in many canned coconut milks, and you can get it in tetra-paks, avoiding any BPA also. They also make a coconut cream (not the sweetened kind) that is even thicker. Do you know if the coconut cream can be whipped up? And if so, how? I chilled it in the freezer for an hour, but there's no way what I have in the bowl could be whipped. It looks like chilled butter instead of something that will hold itself together. Link to comment Share on other sites More sharing options...
kayell Posted June 22, 2012 Share Posted June 22, 2012 Lora, I've heard it can, but never tried it myself. I'm a very lazy cook and just use the coconut milk on berries. Have you tried whipping it? The very thick stuff is the way the separated fat in chilled coconut milk looks naturally. Link to comment Share on other sites More sharing options...
Lora Friedenthal Posted June 22, 2012 Share Posted June 22, 2012 Lora, I've heard it can, but never tried it myself. I'm a very lazy cook and just use the coconut milk on berries. Have you tried whipping it? The very thick stuff is the way the separated fat in chilled coconut milk looks naturally. I only bought one can of the coconut cream and chilled it to produce the unwhippable substance. I guess I can try just whipping it straight from the can and seeing what happens... Such a waste of all this coconut milk. Link to comment Share on other sites More sharing options...
Derval Posted June 23, 2012 Share Posted June 23, 2012 Just dump your failed experiments in your coffee Lora. Personally my coconut milk comes seperated and I gently heat it to mix it, and then store it in a tupperware beaker (LOL, my old "celebrity slim" shaker ) in the fridge to use in my coffee - it's the consistenecy of pouring cream. Link to comment Share on other sites More sharing options...
citymom Posted June 23, 2012 Share Posted June 23, 2012 There is a recipe in the cookbook WELL FED that goes over how to whip coconut milk. I was actually gonna try it today. Bought some strawberries and coconut flakes and was planning on putting the whipped coco milk on top for a treat. I don't have the recipe right here in front of me, but I know she says to put the can in the frig for a few hours. Then actually to put it in the freezer for an additional 15 min or so. Then turn the can upside down when you take it out, open it from the bottom, pour out the less solid parts, and just use the thickest parts for the whipping. Think she says to beat it for 7 minutes or so until it becomes the consistency you want. She also says to add a bit of almond extract or vanilla. Link to comment Share on other sites More sharing options...
Lora Friedenthal Posted June 23, 2012 Share Posted June 23, 2012 See, this is what I thought. It's not supposed to be difficult to accomplish. Vegans have been doing it for a long time. But somehow my attempts keep failing. Link to comment Share on other sites More sharing options...
Lora Friedenthal Posted June 23, 2012 Share Posted June 23, 2012 Just dump your failed experiments in your coffee Lora. Personally my coconut milk comes seperated and I gently heat it to mix it, and then store it in a tupperware beaker (LOL, my old "celebrity slim" shaker ) in the fridge to use in my coffee - it's the consistenecy of pouring cream. So all you have to do is heat it after you buy it from the store and then you can keep it in the fridge without it separating back out? Link to comment Share on other sites More sharing options...
Derval Posted June 23, 2012 Share Posted June 23, 2012 So all you have to do is heat it after you buy it from the store and then you can keep it in the fridge without it separating back out? yes, works that way for me. Link to comment Share on other sites More sharing options...
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