Wednesday, March 16, 2016
Well unless you are allergic to goat's milk.
Finally got around to making a batch with coconut milk.
The original recipe I found called for 1/3 cup scotch or whiskey so I just added 1/4 cup of our homemade vanilla extract(potato vodka.)
Worked great! Intensely vanilla flavor worked great with coconut milk flavor.
On ice cream, cakes, pancakes, muffins.. off the spoon! Great stuff to have in the fridge.
1 1/4 cup coconut milk(minimum of 60 coconut fat or evaporate it first)
1 cup C&H organic cane sugar
2 Tablespoons Tropical Traditions Palm Shortening
1/4 teaspoon baking soda dissolved in 1 Tablespoon water
1/4 cup homemade vanilla extract(I use potato vodka)
1) In large heavy bottomed pot combine coconut milk and and sugar.
2)Bring to a simmer stirring with spoon to dissolve sugar.
3)Add the baking soda/water. STIR! IT will foam up!
4)When bubbling stops reduce heat to a low simmer and add your vanilla extract.
5)Stir continually until it is thick enough to coat the back of the spoon(20-30 minutes). The color will have darkened as well.
6) Pour into jars and seal tightly. Will keep in the fridge for at least a couple weeks. (if it lasts that long!)
(If it thickens too much when cold, just gently warm to eat)