Vegan Recipes Using Coconut Cream

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Delicious Vegan Recipes Using Coconut Cream

Coconut cream is a creamy, thick liquid made from pureed coconut meat. It’s a great dairy-free alternative for creamy sauces, soups, and desserts. It’s also a great vegan-friendly ingredient for making tasty meals. Here are some delicious vegan recipes using coconut cream.

Coconut Cream Curry

This vegan curry is packed with flavor and nutrition. It’s made with a combination of vegetables, curry paste, and coconut cream. Serve it over cooked brown rice for a complete meal.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 2 cups vegetable broth
• 1 can (14 ounces) light coconut milk
• 1 can (14 ounces) full-fat coconut cream
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons soy sauce
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste
• Cooked brown rice, for serving

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion and bell pepper and cook for 5 minutes, stirring occasionally. Add the garlic and ginger and cook for another 2 minutes.
2. Add the curry paste, turmeric, coriander, cumin, and cayenne pepper and cook for 1 minute, stirring constantly.
3. Add the vegetable broth, coconut milk, coconut cream, lime juice, and soy sauce and bring to a boil. Reduce the heat and simmer for 10 minutes.
4. Stir in the cilantro and season with salt and pepper to taste.
5. Serve the curry over cooked brown rice. Enjoy!

Coconut Cream Pie

This vegan coconut cream pie is a delicious and easy-to-make dessert. It’s made with a graham cracker crust, a creamy coconut custard filling, and a fluffy whipped coconut cream topping.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup vegan butter, melted
• 1 cup coconut milk
• 1/2 cup coconut cream
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups coconut cream, chilled
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Toasted coconut, for garnish (optional)

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch pie plate.
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom and up the sides of the prepared pie plate. Bake for 10 minutes. Let cool.
3. In a medium saucepan, combine the coconut milk, coconut cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened. Remove from the heat and stir in the vanilla extract.
4. Pour the mixture into the cooled graham cracker crust. Cover and refrigerate for at least 2 hours.
5. In a large bowl, beat the chilled coconut cream, powdered sugar, and vanilla extract until light and fluffy.
6. Spread the whipped coconut cream over the top of the pie. Sprinkle with toasted coconut, if desired.
7. Serve chilled. Enjoy!

These vegan recipes using coconut cream

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