Post by antoine on Feb 6, 2011 20:12:22 GMT -5
You asked for recipes with coconut milk? ...
****IMPORTANT NOTE: I have been playing around with this recipe, version 2 is (in my opinion and according to the various "testers") better*******
I am sure you have all heard of "dulce de leche", well here's the delicious vegan version.
ingredients:
2 400ml cans of coconut milk (try to buy a good brand that does not have metabisulphite in it...just coconut and water)
1 1/2 cup brown sugar
1 teaspoon real vanilla extract
1/4 teaspoon salt
Pour everything in an average sized pot (the liquid should not fill the pot by more than half!)
Mix everything well (with a whisk). On a medium-high heat, bring to a boil while whisking (watch it carefully so that it doesn't boil over!)
reduce heat to medium-low. allow to slowly simmer uncovered for about 2 hours (you can pretty much leave it alone , whisking once every 20 or 30 minutes)
It will be ready when it is a thick cream with oil bubbling on top...that is when you need to whisk it very vigourously (so that the oil does not separate) and take it off the heat to cool.
version 2 (version 1 was considered "too sweet" by many and not "creamy" enough)
for each 400 ml can:
1/4 cup of brown sugar
1/4 teaspoon of salt
1/2 teaspoon of vanilla extract
I reccomend making at least 4 cans at a time, because the cooking time is the same no matter how much you make...so might as well save on your heating bill :-)
JUST REMEMBER: the volume of your pot MUST be more than double the amount of coconut milk that you first put in.
...put in a glass jar and then in the fridge.
easy and delicious.
:-)
****IMPORTANT NOTE: I have been playing around with this recipe, version 2 is (in my opinion and according to the various "testers") better*******
I am sure you have all heard of "dulce de leche", well here's the delicious vegan version.
ingredients:
2 400ml cans of coconut milk (try to buy a good brand that does not have metabisulphite in it...just coconut and water)
1 1/2 cup brown sugar
1 teaspoon real vanilla extract
1/4 teaspoon salt
Pour everything in an average sized pot (the liquid should not fill the pot by more than half!)
Mix everything well (with a whisk). On a medium-high heat, bring to a boil while whisking (watch it carefully so that it doesn't boil over!)
reduce heat to medium-low. allow to slowly simmer uncovered for about 2 hours (you can pretty much leave it alone , whisking once every 20 or 30 minutes)
It will be ready when it is a thick cream with oil bubbling on top...that is when you need to whisk it very vigourously (so that the oil does not separate) and take it off the heat to cool.
version 2 (version 1 was considered "too sweet" by many and not "creamy" enough)
for each 400 ml can:
1/4 cup of brown sugar
1/4 teaspoon of salt
1/2 teaspoon of vanilla extract
I reccomend making at least 4 cans at a time, because the cooking time is the same no matter how much you make...so might as well save on your heating bill :-)
JUST REMEMBER: the volume of your pot MUST be more than double the amount of coconut milk that you first put in.
...put in a glass jar and then in the fridge.
easy and delicious.
:-)