Coconut Cream Keto: Creative Uses And Delicious Recipes

Coconut cream is a versatile ingredient that can be used in both sweet and savoury dishes. It is a popular choice for those following a keto diet as it is low in carbohydrates. From cheesecakes and chocolate mousse to chicken curry and coconut chicken soup, there are many delicious recipes that can be made with coconut cream.

Coconut cream keto cheesecake

Ingredients:

• 1 1/2 cups almond flour
• 1 teaspoon cinnamon
• 3 tablespoons low-carb sugar substitute
• 1/2 cup butter, melted
• 32 ounces cream cheese or four 8-ounce blocks
• 3/4 cup low-carb sugar substitute
• 1 can coconut cream (13.5-ounce size)
• 1 teaspoon vanilla extract or coconut extract
• 1/4 cup Swerve Confectioners Powdered Sweetener or Sukrin Melis
• 2 tablespoons cream cheese, softened
• 1/2 cup shredded coconut

Method:

Crust:

• Mix together the crust ingredients and press them into the bottom of a 9-inch springform pan.
• Refrigerate while preparing the filling.

Filling:

• In a large bowl, beat together the filling ingredients. Mix until smooth.
• Pour the filling onto the crust and bake at 350°F for 15 minutes.
• Reduce the heat to 250°F and bake for another 75-90 minutes.
• Allow to cool completely in the refrigerator.

Frosting:

• Beat together the coconut cream, powdered sugar, and cream cheese until creamy.
• Spread the frosting over the cooled cake.
• Refrigerate for at least an hour before slicing.

Tips:

For a stronger coconut flavour, you can add coconut extract to the filling.

Variations:

• For added colour and coconut flavour, sprinkle some toasted coconut on top of the cheesecake.
• You can also use a chocolate ganache as an alternative topping.

Coconut cream with berries

Coconut cream is a versatile ingredient that can be used in a variety of keto-friendly recipes, including both sweet and savoury options. Here are some ideas for combining coconut cream with berries:

To make this dish even more nutritious and filling, consider adding some extra protein. If you tolerate dairy, you can add two tablespoons of whey protein isolate per serving, and if you don't eat dairy, you can have a couple of eggs on the side.

Keto Berry Coconut Smoothie

For a refreshing drink, you can blend coconut cream with vanilla almond milk, frozen mixed berries (such as raspberries and blackberries), ice cubes, MCT coconut oil, and monkfruit for sweetness. You can also add a scoop of vanilla vegan protein powder to boost the protein content. This smoothie is a great way to enjoy fruit on a keto diet while still getting your fill of healthy fats.

Coconut Cream Cheesecake

If you're looking for a more indulgent dessert, you can make a coconut cream cheesecake with a low-carb crust made from almond flour, cinnamon, and a low-carb sweetener. The filling typically includes cream cheese, coconut cream, and vanilla or coconut extract. You can also add a coconut cream frosting and sprinkle some toasted coconut on top for an extra touch of coconut flavour.

Berry Coconut Milk Ice Cream

For a sweet treat, you can make berry coconut milk ice cream by blending full-fat coconut milk, vanilla extract, and frozen organic berries of your choice. You can also add a scoop of vanilla bone broth collagen protein to make it a complete meal with added protein. This dessert is not only delicious but also provides medium-chain fatty acids from the coconut milk, which help burn fat, reduce inflammation, and support healthy blood sugar levels.

These are just a few ideas for combining coconut cream with berries while following a keto diet. By experimenting with different ingredients and flavours, you can create a variety of tasty and keto-friendly treats.

Coconut cream chocolate mousse

This is a simple and quick recipe for a light and delectable dessert that is also dairy-free and keto-friendly. It takes less than 10 minutes to prepare and serves 4-5 people.

Ingredients:

• 1 can full-fat coconut cream or coconut milk (place the can in the refrigerator overnight)
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon pure vanilla extract
• Your sweetener of choice (coconut sugar, stevia, powdered sugar, white sugar, etc.)
• A pinch of salt (optional)
• Shaved chocolate or chocolate chips (optional) for extra richness

Method:

• Open the can of coconut milk/cream and transfer only the creamy thick part to a bowl. Leave behind the watery part or reserve it for another recipe, such as smoothies.
• Whip together all the ingredients with a whisk or a Kitchen Aid with the whisk attachment.
• Store the mousse in the fridge and enjoy it with fresh fruit, cake, cookies, or eat it by the spoonful!

Tips:

• It is important to use full-fat canned coconut milk or cream for the best results, as reduced-fat or carton coconut milk may not whip up properly.
• If you are not concerned about keeping the recipe low-carb, you can use honey or maple syrup as a sweetener, but be careful as it might make the mousse thinner and more liquidy.
• For a richer flavor, add a tablespoon of Dutch cocoa powder.
• To make a chocolate peanut butter mousse, add 2-3 tablespoons of peanut butter.

Coconut cream custard pie

Ingredients:

• 1½ cups shredded sweetened coconut + extra for garnish
• 2 cups whole milk
• ¾ cup granulated sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 9-inch pie crust

Method:

Preheat your oven to 350°F.

Roll out your pie crust on a lightly floured surface. Carefully transfer the pie crust to a 9-inch pie plate. Trim and crimp the edges for a decorative finish.

Add the shredded coconut to the unbaked pie crust.

In a separate bowl, whisk together the milk, eggs, sugar, salt, and vanilla extract. Pour the mixture into the pie crust over the coconut.

Carefully transfer the pie to the oven and bake for 45-50 minutes, until a knife inserted into the centre comes out clean. Cool completely before serving. Sprinkle with additional shredded coconut to finish, if desired.

Tips:

• Store leftover coconut custard pie in the refrigerator for up to 4 days. Cover it in plastic wrap, or store slices in an airtight container.
• You could try using coconut milk instead of regular milk in the custard mixture for more of a coconut flavour.
• Use coconut extract instead of vanilla for a stronger coconut flavour. Just reduce it by half to start because coconut extract can be pretty powerful.
• Top with a dusting of powdered sugar instead of shredded coconut.

Coconut cream chicken soup

Ingredients:

• 1 tablespoon olive oil
• 1-inch piece peeled fresh ginger, thinly sliced
• 1 tablespoon dried lemongrass
• 8 ounces mushrooms, stemmed and sliced
• 6 cups chicken stock or broth
• 3 tablespoons lime juice
• 1/2 teaspoon red pepper flakes
• 1 pound chicken, shredded
• 1 3/4 cups canned unsweetened coconut milk
• 2 tablespoons Asian fish sauce
• 3 tablespoons chopped fresh cilantro leaves
• Salt and pepper to taste

Optional:

Fresh cilantro, lime wedges, and/or chili oil for garnish

Method:

Heat oil in a large saucepan over medium heat. Add ginger and lemongrass, stirring until fragrant (about 2 minutes). Toss in the mushrooms and stir for another 2 minutes.

Add chicken stock, lime juice, and pepper flakes; bring to a simmer and leave for 8-10 minutes. If you don't want large pieces of ginger in your soup, remove them now.

Add chicken and simmer for about 4-5 minutes. Whisk in coconut milk, fish sauce, and cilantro; lower the heat and let the soup mingle for about 10 minutes before serving. Season with salt and pepper to taste.

Tips:

• Fresh ginger is relatively inexpensive and very different from the dried ground version. However, if fresh is not an option, substitute 2 teaspoons of dried ginger and adjust to taste before serving.
• Fresh lemongrass can be hard to find. You can grow your own, hunt it down locally or online, or use a dried version for this recipe.
• Don't skip the fish sauce! It adds to the fullness of flavor.
• Use canned coconut milk, not refrigerated coconut milk in a carton.

Frequently asked questions