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To make coconut cream just refrigerate coconut milk overnight. The cream will rise to the top. Scoop it off to separate it from the milk. If you have a recipe that calls for coconut milk with the fat in it you will want to just shake up that container so the coconut cream mixes with the coconut milk.
The coconut milk recipe mentioned above will yield about 1/4 to 1/2 cup coconut cream.
DATE PASTE:
Date Paste can be used in so many different ways as a sweetener for so many recipes. Not only are dates delicious and sweet but they are extremely versatile. I use dates in recipes when I want a brown sugary or caramel flavor to come out in the dish.
Makes about 1 1/2 cups
- 2 cups whole pitted unsweetened dates
- 3 cups water
In a saucepan over medium heat bring the dates and water to a boil. Turn heat to low and simmer for couple of minutes. Remove saucepan from the stove. Let the dates soak and cool down for about 15 to 20 minutes. Drain the water off into a separate bowl. Reserve the date water for later. Place the dates in blender or small food processor (I like those little mini food processors for my date paste). Blend dates until smooth. You might need to add a little bit of the date water if needed for a smoother paste.
Refrigerate up to 1 week in airtight container.
I use the date water that I reserved in smoothies after a workout since it is rich in potassium, To sweeten yogurt or to mix into certain dishes I might be making in the evening that I want to have a subtle sweetness to it.