Bloom the gelatin in ice water. Heat 20 grams of the coconut purée with the lime juice, add the bloomed gelatin, and stir to combine. Combine with the remaining coconut puree with the egg white powder. In the bowl of a stand mixer, whip on medium speed with a whisk attachment for 2 minutes. Combine with the lime juice mixture. Pour into a container and reserve. If you want to make coconut puree, the closest way you can make it at home is by mixing coconut cream and a sweetener of your choice.

Li Y, Zheng Y, Zhang Y, Xu J, Gao G. Antioxidant activity of coconut (Cocos nucifera L.) protein fractions. Molecules. 2018;23(3):707. doi:10.3390/molecules23030707 Blend the coconut cream with a hand mixer, adding vanilla and powdered sugar (around ¼ cup) to taste.Depending on what type of recipe you’re using it for, you could also substitute a coconut syrup like the ones used in flavored sodas and coffees. WHERE DO I FIND CREAM OF COCONUT?

Sankararaman S, Sferra TJ. Are we going nuts on coconut oil?. Curr Nutr Rep. 2018;7(3):107-115.doi: 10.1007/s13668-018-0230-5

Recently viewed

Note* for a creamier version, that uses dairy, you could swap out the water for semi-skimmed milk instead. When the sugar reaches 120°C, pour over the egg whites and whisk until cool but be careful not to over whisk. Homemade coconut puree will keep for up to a week if stored in an airtight container in the refrigerator. What are some uses for coconut puree?

The main difference between coconut puree and coconut cream is the added sugar in coconut puree. Coconut puree vs. coconut milk Special valve ensuring minimum amount of air is entering the bottle prolonging the life of the product. Coconut puree can be used in creamy desserts such as puddings, mousses, and pies. Coconut puree and other coconut products are popular in vegan recipes because they provide a creamy texture without relying on cow’s milk products like cream cheese or whipping cream. Nutritional information for coconut puree If you think about it from a technical perspective, it makes sense that cream of coconut is dairy-free. Because the base ingredient is just coconut, no actual dairy “cream” is ever added. Rather, the “cream” part is coconut meat that’s been mashed to a yummy, fatty, creamy texture! Next, add the coconut flesh to a high-speed blender/food processor and blitz to shred it. Add 4 cups of water and blend again to obtain coconut milk.Combine with the rest of the purée and pass through a chinois. Place it in the fridge to set slightly. Heat the oil to 375ºF. Add the tapioca pearls, and fry until completely puffed. Blot dry to remove the excess oil. Roll in matcha powder. Sift off excess powder and store in an airtight container. Mumme K, Stonehouse W. Effects of medium-chain triglycerides on weight loss and body composition: a meta-analysis of randomized controlled trials. J Acad Nutr Diet. 2015;115(2):249-63. doi:10.1016/j.jand.2014.10.022 Patil U, Benjakul S. Coconut milk and coconut oil: Their manufacture associated with protein functionality. J Food Sci. 2018;83. doi:10.1111/1750-3841.14223