How long will this coconut cream cheese last in the refrigerator? My cream cheese turned bright yellow. Thanks for stopping by. I’ve never tried making this with homemade coconut milk. Posted by Connie Veilleux on Sep 18, 2014 in Appetizers, Breakfast, Snacks | 30 comments. I have found Thai Kitchen coconut milk to always have just the right texture for my cream cheese. Today I’m so excited that “cream cheese” is back in my kitchen and on my crackers, sweet breads, schmeared on my flat breads, well, you get the idea. I think you’re going to love this coconut milk cream cheese. But as soon as I make these profound discoveries, I become ecstatic to share them with you. Open the can and, using a knife, trim around the edges of the can to loosen the solid milk. Your email address will not be published. Hi Connie! Yes, I’ve had wonderful results using this homemade coconut milk cream cheese in a frosting recipe. Slide the milk out without tipping the can. I hope this answer helps. In the dairy-free world there are a few items that I’ve truly missed … not realizing that many of these could easily (and more healthfully and inexpensively) be made right in my own kitchen. Thanks for visiting and for your question, Tana. I put mine in my microwave (one that sits on the counter, not the one over the oven if the oven causes the microwave to become warm). Hi Lina! Cheers! You want to keep the solid milk separate from the coconut water. this it the time to do so. I like to nestle my strainer in a large-mouthed funnel, then rest it in my bowl. I love the trick for refrigerating the can of coconut cream upside down so it’s easy to pour the liquid out! Not only is the flavor enhancing, but the cheese needs that time to release the proper amount of additional moisture for texture and consistency. Plenty of sauce would create creamy pasta or rice. Place a fine-mesh strainer over a bowl. This is a perfect type of recipe to get highly nutrient dense, easily digestible fatty acids. I love changing up flavors and ingredients. Happy Homemade Dairy-free Cream Cheese indulging. When I took out my solid part, there was a creamy portion but also this hard layer on top that I’m having trouble mixing in. About how many ounces does this recipe make? coconut milk (not low fat), very well chilled - I use. Reserve the coconut water for smoothies or shakes, if desired. Place the solid milk into a bowl. Once the processing time is finished, just be sure to put the cream cheese in the fridge and keep it there. xConnie. Once the processing time has finished, I keep my coconut milk cream cheese in the fridge, just as any opened canned coconut milk should be refrigerated. Now for the straining of the excess liquid. Good luck. That’s an excellent question. Do you usually use the hard part? Yes, I know, I can be a slow learner at times. For a raw cheese cake, this would work beautifully. Hope this helps. It’s also used to… Dr Jockers Comments: This is a very healthy cream sauce you can use as a nice dip for veggies or with other recipes. lime zest, coconut milk, egg yolk, brown sugar, vanilla pod, whole milk and 1 more Chicken Curry with Coconut Milk and Cashews On dine chez Nanou cashew nuts, oil, coconut milk, chicken stock, white rice, fresh coriander and 3 more For an awesome healthy dinner, you can get it right on the table in less than 20 minutes. Remember the hard part I mentioned … waiting? The coconut water will be on the top and easy to pour out. Will this cream cheese work well when making cream cheese frosting? Hi Katie! Thanks for stopping by. Hi Carson, thanks for the question. I love learning new options. Put all ingredients into a saucepan and stir with a whisk. I’ve never tried it but I have used this cream cheese in many different types of recipes, so I would think it’s worth a try. Can this be used to make cream cheese mints? Sign up for my newsletter and never miss another post, review, cooking tip or recipe! I have never tried using those two items in this recipe, but they seem to make sense. Hello Connie, I’ve been experimenting with different coconut cheeses and I’d like to try your recipe. xConnie. Thanks for stopping by and asking the great question. They’re both turned off, of course, so it seems it would be similar to a cupboard. Since this summer, most of the time, I try to make the healthy version of pasta as much as possible like this coconut milk alfredo sauce. Yes, the solid portion is the part to use in this recipe. Don't go past 36 hours. NOTE: Homemade Dairy-free Cream Cheese does not provide good results in baked recipes. Another blogger puts hers in her oven (door closed, no heat) during processing, also without incident. This recipe makes about a 12-ounce block of Dairy-free Cream Cheese. With a can of well-chilled coconut milk (I prefer Thai Kitchen because it performs well every time and it only contains coconut and guar gum), you’ll be able to scoop out the solid milk or “cream”, and reserve the liquid coconut water for another use, such as smoothies or shakes. Coconut Cream Whipped Topping with Orange Essence, Double Chocolate Cherry Cream Cheese Brownies. (The timing depends on the amount of tang you prefer. Let sit for 24-36 hours to drip off the excess liquid and become cultured. Hi Connie, This looks amazing, and I can’t wait to try it. Put all ingredients into a saucepan and stir with a whisk. Once everything is combined, turn on the … Hi Susan! I hope this helps. I believe it has stabilizers in it to maintain its creamy, homogenous texture. If you wish to flavor your cream cheese, this is when you stir in your "add-ins". One good thing, though, is that if you keep a can of coconut milk in your fridge at all times, you’ve just reduced part of “the process”. * Percent Daily Values are based on a 2000 calorie diet.