White Coconut Cream

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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.

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