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Pareve Magic

Coconut milk as soup garnish

By jabbett
Published January, 17 2006 9:45 pm
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I’ve seen a few fleishig soup recipes that recommend drizzling non-dairy whipping liquid (i.e. Rich’s Whip) in striking patterns as a garnish. While this works well, I wanted to find an alternative that didn’t require unnatural chemical combinations. Since cocount milk is also white and sweet, I gave it shot. Over high heat, I reduced a can of Goya coconut milk by half, giving it a pleasantly creamy consistency. It was very well received when swirled over store-bought butternut squash soup.

And while we’re speaking of coconuts, has anyone tried using cream of coconut to make pareve whipped cream?

8 comments so far (Post your own)
1.At 9:55 am on January 18th, 2006, velorutionary wrote:

Rather than reducing the coconut milk by using heat, you could alternatively place the can in the fridge for a few hours so that the ‘cream’ will thicken towards the top of the can and you can easily spoon it out.

I wouldn’t bother making whipped cream with Coco Lopez as it is no more/less nutritionally sound than your standard carton of [Hadar/Gefen/Glick/etc.] non-dairy whip. Both have copious amounts of additives and sugar, and ‘palm oil’ is awfully similar to coconut. You can notice that the mass market parve whipped cream has coconut flavor.

2.At 10:44 am on January 18th, 2006, elf wrote:

I wouldn’t bother making whipped cream with Coco Lopez as it is no more/less nutritionally sound than your standard carton of [Hadar/Gefen/Glick/etc.] non-dairy whip.

It tastes better, though, IMO. There have also been some recent suggestions that coconut oil is, and may even have some health benefits that palm oil does not have.

Unfortunately, Jabbett, I haven’t had any luck whipping the stuff yet. Keep us updated.

(Btw: coconut milk and squash is a wonderful combination, but I don’t think that coconut milk is quite as versitile as cream as far as flavor is concerned.)

3.At 8:28 am on January 26th, 2006, DeisCane wrote:

I was under the impression that Coco Lopez was actually just hyper-sweetened coconut milk. Next time I’m in the market, I’ll see what I can find. (The site doesn’t say…)

4.At 4:22 am on December 3rd, 2006, savtajon wrote:

I am looking for a parave SPRITZ whip which will not break down easily- both in retail and wholesale sizes…thankd

5.At 1:02 pm on March 12th, 2008, kitchenMage wrote:

I was lured here by the chocolate raspberry hamantaschen and then saw the pareve magic category and got further sucked in.

I haven’t whipped coconut cream but I did make a creme brulee with coconut cream and milk (poured about half the liquid out of two cans of coconut milk and used the cream/milk that was lieft) and it was pretty darned amazing.

6.At 9:00 am on March 13th, 2008, alyssa kaplan wrote:

there is kosher certified coconut milk out there, I have it at koshergourmetmart.com

7.At 10:07 am on March 17th, 2008, nonmevushalmarc wrote:

According to the CRC’s list, Goya brand coconut milk and cream of coconut are acceptable when labeled “Product of Dominican Republic” (http://www.crcweb.org/kosher/consumer/liquorList.html#DrinkMixes). They are readily available in many supermarkets, certainly in the NYC area.

8.At 3:02 pm on April 17th, 2008, Terri wrote:

Even better than canned coconut milk is making it fresh! Can you buy real coconuts where you live? I’m sure you could find some in a supermarket. Since I live in the Caribbean I make my own coconut milk and cream - much fresher, tastier and more nutritious! Check out my blog for more info on how to do it yourself… I use coconut milk everyday in almost everything!

Terri

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