White Coconut Cream
INGREDIENTS for about 300 g of cream
15 gr. grated coconut
20 gr. of milk powder
10 g vanilla powdered sugar
80 gr. of Organic Matt Coconut Vegetable Drink
80 gr. of condensed milk
120 gr. of white chocolate
35 gr. sunflower seed oil
In a nonstick skillet, toast the grated coconut for a minute without letting it burn; it should only brown slightly.
In a mixer, finely grind the toasted coconut, powdered sugar and milk powder.
In a bain-marie, in a dedicated bowl, melt the white chocolate.
Lightly heat the Matt Organic Coconut Vegetable Drink in a saucepan, add the condensed milk and turn off the heat.
Combine the coconut powder obtained earlier and mix.
Add the melted white chocolate and oil.
With a whisk, mix well until the mixture is smooth and lump-free.
Store the resulting cream in the refrigerator for up to a week.
As soon as the preparation is finished, the cream will have a liquid consistency. With cooling and subsequent storage in the refrigerator, the cream will compact, reaching a consistency very similar to that of the famous cream spread.