Sauces & basics
Sweetened coconut cream (vaine)
A smooth, velvety cream made by reducing coconut milk with sugar until it reaches a coating consistency. It accompanies desserts and fruit in the Cook Islands, where it is enjoyed fresh or lukewarm.
Ingredients
Nutrition facts
268 kcal per serving
- Protein
- 1.8 g
- Carbohydrates
- 23.4 g
- of which sugars
- 22.1 g
- Fat
- 18.4 g
- of which saturated fat
- 16.5 g
- Fiber
- 0.6 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Split the vanilla pod lengthways and scrape out the seeds with the tip of a knife.
- Pour the coconut milk into a heavy-based saucepan, add the sugar, the seeds and the vanilla pod, then a pinch of salt.
- Bring gently to a simmer, stirring, then lower the heat and let it bubble gently for 15 to 20 minutes without letting it boil hard.
- The cream is ready when it lightly coats the back of a spoon and has reduced by about a third; remove the vanilla pod.
- Let it cool to lukewarm or room temperature, then keep it in a closed jar in the fridge for up to 3 days.
Variations and tips
Fragrant version. Add a strip of lime zest during cooking for a tangy note.
More ideas
Ananas au miel et coco25 min · 4 serv.Vanilla-scented coconut milk15 min · 4 serv. · budget-friendlyPlantain purée in coconut milk55 min · 4 serv. · budget-friendlyCrêpes au miel et citron vert30 min · 4 serv. · budget-friendlyCooked ripe papaya paste50 min · 4 serv. · budget-friendlyCoconut and cinnamon rice porridge35 min · 4 serv. · budget-friendlyCoconut crème caramel1 h · 6 serv.Coconut bread pudding (paraoa pudding)1 h · 6 serv.
Cook Islands
Cook Islands
Cook Islands
Cook Islands
Cook Islands
Cook Islands
Cook Islands
Cook Islands
Original Ecomely recipe.