Are you Dairy free?
Many of us who are Celiac or gluten intolerant are also allergic to Dairy.
Lucky for us, there are a number of dairy-free alternatives on the market for our morning cereal, including almond or rice milk, soy or even hemp milk.
But when I want something rich and creamy to replace the cream in a recipe, nothing satisfies quite like coconut milk.
I’ve been craving some of this amazing Avocado Pudding recently.
The other day, as I grabbed an avocado from the fridge, I spotted a jar of leftover Coconut Cream – and suddenly had an epiphany.
What if I added some coconut cream to the original recipe?
I imagined something even more decadent, rich and creamy, a sort of chocolate mousse with a twist.
Coconut cream, by the way, refers to the thick layer of solids you find at the top of a can of coconut milk.
For this particular recipe, the full fat variety is best – especially since it yields a generous amount of coconut cream.
In other words, when you open a can of Lite Coconut Milk, there will be some cream on top, but not nearly as much.
Of course, once you’ve scooped out the cream, the remaining liquid in the can will be thinned out and less flavorful – but still perfect for smoothies.
Coconut milk is also ideal for cream-based soups.
