Coconut milk is a great alternative for those who follow a ketogenic & paleo diet and avoid dairy. It's high in fat, low in carbs and won't kick you out of ketosis. Also, just like coconut oil, it contains fat-burning MCTs. Provided you stick with your macros, coconut oil will help you burn body fat for fuel.
Creamed Coconut Milk vs Creamed Coconut
"Creamed" coconut milk is sometimes confused with creamed coconut which is essentially coconut butter, also known as coconut mana and it's made from dehydrated coconut meat. Make sure you don't confuse the two when following my recipes.
What is Creamed Coconut Milk Used For?
You can use "creamed" coconut milk just like dairy cream, cream cheese, yogurt or mascarpone. It can be used in both sweet and savoury recipes: for thickening sauces, making fat bombs or as frosting on low-carb cupcakes and pies.
Additionally, you can make keto chocolate mousse with it or simply eat with some berries on top. If you like yogurt, try making dairy-free yogurt from creamed coconut milk by using this technique, just use creamed coconut milk instead of regular coconut milk.
Not All Coconut Milk is Equal
There are two main types of coconut milk. Some products remain liquid while others "cream" when refrigerated. Products that remain liquid and don't thicken are not suitable for making "creamed" coconut milk.
The reason they "cream" is because they contain thickeners. Guar gum is the most common thickener used in coconut milk. It gives some aftertaste but that can be masked using ingredients such as cinnamon, vanilla or cacao powder. If you find a product without thickeners, chances are it won't work for "creaming" so keep that in mind. This coconut milk will cream and is also BPA-free.
An example of coconut milk that doesn't "cream" is Aroy-D. It tastes just like homemade coconut milk without additives and it's BPA-free. You can use Aroy-D to make Low-carb Cappuccino.
To summarise, to "cream" coconut milk, you have to use coconut milk that contains thickeners and creams when refrigerated.
Nutritional values (per ½ cup):
|of which Saturated||36.9||grams|
Macronutrient ratio: Calories from carbs (5%), protein (4%), fat (91%)
Ingredients (makes ~ 1 cup):
- Place a can of coconut milk into the fridge overnight. Don’t shake the can before opening. It should get very thick and the solids should separate from water. If it doesn’t, you need to try another brand. I recommend Thai Kitchen Organic or Native Forest or any other brand that works well for you.
I used "What On Earth Organic Coconut Milk" when I made this recipe. It's the best canned coconut milk I've tried in the UK. However, last time I checked, this brand was unavailable and I'm not sure if/ when it will be available again.
- Once thick, transfer to a bowl (without the water!) and mix with a spoon, whisk or a blender. The extracted cream can be used immediately or stored in the fridge for up to 3 days.