Blood Orange Coconut Cream

Although you can eat this blood orange coconut cream in a shot glass because it’s so good, it has many uses. I actually first made it as a vegan frosting for carrot cake. It’s light and has just the right amount of sweetness. It was a big hit.  First you zest the oranges and then juice them. You then cook the juice with sugar until it reduces to about 1/4 of the original volume. Once that’s cooled you prepare the coconut cream.  The reduced orange juice is then mixed with the coconut cream. That’s pretty much it.  I really like Roland brand coconut milk. ( I am not getting paid to say that 🙂 )  I’ve used many others brands but this one whips up the best.  You refrigerate the can for two days so this requires some planning ahead but otherwise it is very simple. Instructions are below.

The simple list of ingredients

Yes, that’s the real color

The reduced juice has an almost jelly like consistency

Whip it until stiff peaks form

Add a few tablespoons of the blood orange juice to taste

Blood Orange Coconut Cream

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients Method

Ingredients

  

• 1 can coconut milk refrigerated for 2 days
• 8 blood oranges
• 3/4 cup sugar

Method

 

1. Two days before, refrigerate coconut milk.
2. Zest and juice oranges
3. Add to a small saucepan with 3/4 cups sugar
4. Cook on medium flame until its reduced to about 1/4. Consistency should be thick and almost jelly like. Set aside to cool.
5. Put mixer bowl and whisk into freezer for 10-15 minutes until its very cold
6. Remove bowl from freezer and coconut milk from refrigerator
7. Add the thick white cream of the coconut milk to the bowl. The clear liquid can be saved for smoothies.
8. Beat until thick and creamy and it holds a stiff peak. See pic above.
9. Add two to three heaping tablespoons of the reduced blood orange juice.
10. Beat until combined.