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.
hardlikearmour is a trusted home cook.
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 =]
Please enter a valid email address.
Well played. You deserve a cookie.
Cue the tears and the hugs.
Best of Summer Camp Week
Muffin top cookies!
Our Shop Team's Picks
Recipes You Loved
Our Best Sellers
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.