Crème Anglaise is French for “English cream”, which is a pouring custard used as a dessert cream or sauce. This dairy- and egg-free sauce is delicious and doesn’t have a coconut flavor.

 Equipment needed: Hand mixer and a medium-sized stainless steel mixing bowl

Makes about 1 cup

Ingredients:                                                                                                 

  • Mixed berries (strawberries, blackberries, raspberries, blueberries, etc.)
  • 1 (13.5 oz.) can unsweetened full-fat Coconut Milk*, refrigerated overnight.
  • 2 Tbsps. real maple syrup, agave nectar, or powdered evaporated cane juice*
  • 2 tsps. vanilla extract, preferably alcohol free in glycerin
  • 1/4-1/2 tsp. fresh lemon juice
  • Tiny pinch of sea salt

*Canned Coconut Cream can be used, but it has a stronger coconut flavor and less water.

*Natural Value Organic Coconut Milk contains: No stabilizers, No emulsifiers, No whiteners, No Guar Gum, is Kosher, and BPA-Free cans.

*Sugar-Free Substitutions: Powdered allulose or monk fruit, or a few drops of stevia liquid.

How to choose the right can of coconut milk if it contains guar gum:

  • Pick up the can of coconut milk and give it a very gentle wobble shake. If you can hear the liquid sloshing around, this can of coconut milk will NOT work for making coconut whipped cream. The stabilizers in some cans just won’t allow the milk fat to separate from the water. What you need to listen for is either a small pocket of air that moves around, making a soft gurgle sound, or little to no sound, but a feeling that the contents of the can are more solid inside. This method has proven effective in identifying cans of coconut milk that encourage milk fat separation. Very Important!

Directions:

  1. Open the can and gently scoop out all the solid coconut cream (milk fat) from the top and place it in a mixing bowl (leaving about 1/2 can of coconut water. You won’t be whipping this part – use it to thin whipped cream to crème anglaise or in smoothies.)

Note: If you have more than 1/2 cup of coconut water left in the can, then reduce the added ingredients to taste. If you’re using canned coconut cream, then you’ll have less coconut water, and you may want to increase the added ingredients to taste.

  1. Whip the thick milk fat (cream) with a hand mixer until it becomes fluffy and light, with soft peaks, and then mix in the rest of the ingredients.
  2. You can now use it as whipped cream or thin slightly, mixing with a little bit of the reserved coconut water for your crème anglaise.

Note: Store in a sealed container in the fridge. It will firm up in the fridge. Simply scoop it into a bowl and re-whip. Lasts for 1 week refrigerated.

 

Enjoy!  

  • Free of: Wheat, Gluten, Grains, Dairy, Corn, Soy, Egg, *Nuts, and Refined Sugar.
  • Vegan and Paleo friendly!

*Note: Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut.