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Bedford Ramblings
Steve Mills

All coconut creams are NOT created equal.

Posted Sunday, January 19, 2020, at 10:42 AM
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  • This is for the one or two who have read this post: In all fairness to the coconut milk pictured, it apparently separates like milk and cream. After using some of the top (firmer) product, a liquid milk was below. Maybe I should have removed it all and mixed before making judgement, but I did not have to do that with the other product.

    -- Posted by stevemills on Wed, Jan 22, 2020, at 9:47 AM
  • I went to four different Asian stores yesterday looking for the coconut cream I had before. I found several other brands. All but one had extra preservatives which I chose to avoid even though less expensive by about 50 cents.

    The one with 100% coconut and no preservatives was in a carton and I could feel it was separated between liquid and semi solid so I got out the Vitamix.

    I found out that without heat, it stayed separated so this will be used for soup. I did find the Savoy brand again which is 70% coconut then 30% water with a guar gum (made from legumes) as a stabilizer.

    For my coffee additive, this is by far the best. It stays in liquid form at room temperature but needs to be in the refrigerator so eventual becomes a soft cream texture. I won't be experimenting any more. This is exactly what I want for my coffee so why mess around.

    -- Posted by stevemills on Tue, Jan 28, 2020, at 10:24 AM
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