Chocolate Truffle Tart using coconut cream

Question

I've made this fabulous and easy recipe, that calls for cream and butter, many times: http://www.epicurious.com....  I want to make it subbing canned coconut cream (regular, not light) and coconut oil for the cream and butter to keep it parve (milk free).  Will that work?

creamtea · Answer

I finally tried it--equally delicious whether using full cream and butter or coconut cream and coconut oil.  Possibly a firmer result with the latter, but both ways it's a pretty "solid" and very rich filling--if made in advance, worth storing in the fridge, but I brought it to room temp before serving.

ATG117 · Answer

I think it will work, though naturally the taste will be different (and maybe the texture too). Can you report back on results?

Susan W. · Answer

I used coconut milk to make a very rich chocolate pudding. It worked beautifully. I think you'll have great success with it and the coconut oil should work in place of the butter in this recipe. Looks delicious and I want to try it ASAP.

Chocolate Truffle Tart using coconut cream

3 Comments

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long