If you have been following my recipes for a while, you have probably noticed that I love to use coconut cream instead of whipped cream in my cake recipes. For several years I was using Trader Joe’s Coconut cream, which is coconut milk mixed with Xanthan Gum. I loved the consistency of it and the flavor. Unfortunately Trader Joe’s stopped making this product; instead they have organic coconut cream, which is pure heavy coconut cream. I tried working with this product as I used to work with the old coconut cream, but it is a very different product. To begin with, the consistency is a lot harder; it is hard to mix it with other ingredients or to put a knife through it when you just take the cake out of the refrigerator. I also had an issue with the flavor, which was more fatty than creamy.
|Trader Joe's Coconut Cream. This product is discontinued.|
|Trader Joe's old Coconut Cream ingredients|
|Trader Joe's Organic Coconut Cream now replaces my favorite old Coconut Cream|
|Coconut Milk in a can is creamy but not enough to replace the old Trader Joe's old Coconut Cream.|
After several experiments in the kitchen, I found the best way to recreate the consistency of the old cream. Below is the basic recipe without any sweetener.
1 can coconut milk (any brand)
1 can coconut cream (Trader Joe’s)
1 tsp Xanthan Gum
|Thai Kitchen organic Coconut Milk (Left) Trader Joe's Organic Coconut Cream (R) the different textures are very obvious.|
Place all ingredients in a blender. Mix on a high-speed setting until you receive a smooth creamy consistency.
Keep in refrigerator to solidify.
You can use this basic cream in the following gluten free and dairy free recipes: