Wednesday, September 21, 2011

Coconut Cream Topping

So, you may remember this post in which I made a vegan banana cream pie.  You may also remember that my attempt at a whipped cream-esque topping was an unqualified failure.  This was because the coconut milk did not separate/congeal in the fridge like it usually does.  I thought I would try again after being invited to a dinner party.  Once again, though, the cream did not set in the fridge (has Thai Kitchen changed their coconut milk?  What's the deal?).  To remedy the situation I took some readers' advice and put some agar into the coconut milk to firm it up.  It's a little more complicated than just putting a can into the fridge, but it's not really hard and is more stable at room temperature.  I used full fat coconut milk, but I don't see any reason why this would not work with low fat (but that theory has yet to be tested.  You might need more agar since there is less fat to firm up in the mixture when it gets cold).

- 1 can coconut milk
- 1 tbsp agar flakes
- 3 tbsp sugar
- 1 tsp vanilla

1.  Separate coconut cream from coconut milk and add the milk (i.e. the watery stuff) to a small saucepan.  Sprinkle afar flakes over and let sit for 5 mins.  Add sugar and bring to bubbling over med hi heat, whisking constantly.  Cook for 3-5 mins, or until all the agar has dissolved.
2.  Remove from heat and whisk in cream and vanilla.  Adjust sugar to taste then pour into a bowl, cover, and place into the fridge.  Allow to fully cool.
3.  When ready to use, whisk the cooled mixture and spread over your pie (or whatever).  Place pie (or what have you) back into the fridge until ready to serve.