I have a question about step 1 on the recipe "Mexican Hot Chocolate Cupcakes with Whipped Cream (vegan)" from ChefShanaRachel. It says:
"Spoon the solid coconut cream into a bowl. Reserve milk for another use or toss"
Not if you're referring to Coco López or a similar product.
If you're getting coconut cream - which is essentially the part of the coconut milk used in the recipe - then yes. Just make sure it's labeled as coconut cream (which I typically see in Asian markets) and not cream of coconut.
Thank you both! I figured it was the same thing but wanted to double check with those more experienced than I.
Would I also need to chill prior to use, or is that just to extract the cream?
I've not tried whipping it, but would assume it will whip better if chilled like regular cream does.
Thank you again hardlikearmour =]