Upotreba kokosove pavlake od kokosovog mleka sa 17-24% MASNOĆE:
Ako koristite kokosovo mleko iz konzerve, punomasno, bez dodataka, sa 60-70% kokosa.
Procenat masti i procenat kokosa
Kako da prepoznaš dobro kokosovo mleko
Upotreba kokosove pavlake od kokosovog mleka sa 60-70% kokosa:
Da li se razlikuje upotreba kokosove pavlake od kokosovog mleka sa 17-24% MASNOCE i kokosove pavlake od kokosovog mleka sa 60-70% KOKOSA?
Sastojci: 400 ml kokosovog mleka (konzervirano, punomasno, 17–24% masti).
Ako želiš gušću pavlaku, koristi kokosovo mleko sa većim udelom kokosa (punomasno kokosovo mleko iz konzerve, bez dodataka, minimum 60–70% kokosa).
Priprema:
1. Ohladi kokosovo mleko u frižideru najmanje 8 sati (najbolje 12 sati).
2. Nakon hlađenja, otvori konzervu, nemoj da promešaš sadržaj.
3. Na vrhu će biti gusti kremasti sloj (to je kokosova pavlaka).
4. Pažljivo odvoji taj sloj kašikom u drugu posudu.
5. Donji, vodeni deo možeš sačuvati za frape - smuti, kuvanje ili supu.
Kako da dobiješ više kokosove pavlake?
- koristi dve konzerve kokosovog mleka
- kupi kokosovu kremu (en. coconut cream) koja je još gušća od mleka
Napomena:
Ovo je prava kokosova pavlaka, ne zgušnjivač, i ima izražen kokos ukus.
🥥 Upotreba kokosove pavlake od kokosovog mleka sa 17-24% MASNOĆE:
1. Slana jela
A) Dodaje se za kremastu teksturu u supama od povrća, corbama od sočiva, corbama od leblebija, supama od bundeve, supama od šargarepe i corbama od batata.
- Dodaje se pred kraj kuvanja ili se kratko kuva na umerenoj temperaturi.
B) Kari i variva
Osnovni sastojak indijskih kari jela i tajlandskih kari jela. Balansira ljutinu i začine i daje punoću jelu.
- Dodaje se nakon dinstanja začina i povrća.
2. Za soseve uz testeninu, pirinač, povrće, pečurke i tofu. Može zameniti pavlaku za kuvanje u veganskim jelima.
3. Pirinač i žitarice
Dodaje se u pirinač, kus-kus ili proso za bogatiji ukus i mekšu strukturu.
4. Pečeno povrće
Može se koristiti u prelivima za krompir, karfiol, brokoli ili tikvice pre pečenja.
Slatka jela
1. Dezerti i kremovi
- Koristi se kao osnova za pudinge, kremove, mus i čokoladne dezerte.
sladoled i sorbet.
- Zamenjuje mlečnu bazu u domaćem sladoledu i semifredu.
Dodaje se u testo umesto mleka za sočnije kolače i blagi kokos ukus.
3. Frape - smuti i napici
Koristi se za kremaste frapee - smutije i napitke sa voćem.
🥛 Ako koristite kokosovo mleko iz konzerve, punomasno, bez dodataka, sa 60-70% KOKOSA
Priprema
1. Kokosovo mleko staviti u frižider najmanje 12 sati, idealno 24 sata, bez mućkanja.
2. Nakon hlađenja, otvoriti konzervu. Na vrhu će se formirati čvrst, gust sloj – to je kokosova pavlaka.
3. Kašikom pažljivo izdvojiti samo čvrsti deo u čistu posudu.
4. Tečni deo koji ostane na dnu sačuvati posebno (može se koristiti za frape - smuti, supe ili napitke).
Napomena:
- Dobijena pavlaka je gusta, masna i pogodna za kuvanje i deserte.
- Ako je kokosovo mleko imalo previše vode ili emulgatore, pavlaka se neće pravilno odvojiti. U tom slučaju proizvod nije pogodan za ovaj recept
🌴 Procenat masti i procenat kokosa
17–24% masti se odnosi na ukupnu masnoću proizvoda
60–70% kokosa znači da je proizvod pravljen od više kokos mesa, pa se pri hlađenju izdvaja deblji, čvršći kremasti sloj
Proizvodi sa manjim procentom kokosa ili sa dodacima (E412, E415, emulgatori) često se ne odvajaju pravilno i nisu dobri za pavlaku i šlag
🍼 Kako da prepoznaš dobro kokosovo mleko
Na deklaraciji treba da piše otprilike: kokos (60–70%) + voda*
bez stabilizatora, bez gume, bez emulgatora
Napomena:
60–70% je kokos (suva masa ili kokosov krem), 30–40% je voda.
🇨🇨 Upotreba kokosove pavlake od kokosovog mleka sa 60-70% KOKOSA:
Kokosova pavlaka dobijena iz punomasnog kokosovog mleka sa visokim udelom kokosa je gusta, kremasta i stabilna, sa izraženim kokos ukusom. Koristi se kada želiš punoću, strukturu i bogatstvo bez dodatnih zgušnjivača.
1. Slana jela
A) Kari i variva
Osnova za indijski i tajlandski kari. Daje puno telo jelu, vezuje začine i zaokružuje ljutinu.
- Može se dodavati tokom kuvanja bez razdvajanja.
B) Guste supe i čorbe
Idealna za supu od bundeve, batata, karfiola, sočiva i supe pečuraka.
- Dodaje se pred kraj ili se kratko ukuva za punu kremastu teksturu.
2. Kremasti sosevi
Za testeninu, pirinač, povrće, tofu i pečurke. Dobro podnosi zagrevanje i daje gustinu bez brašna ili skroba.
3. Pire krompir i povrtni pirei
Zamenjuje pavlaku i puter. Daje bogatu teksturu i blagu slatkoću.
4. Marinade i sosevi
Za pečeno povrće, tofu ili tempeh. Dobro nosi jake začine poput đumbira, belog luka, limete i čilija.
Slatka jela
1. Slag i dekoracije
Može se mutiti u čvrst šlag koji drži oblik. Pogodna za torte, kolače i dekoracije.
2. Kremovi i punjenja
Osnova za čokoladne kremove, vanila kremove i voćne kremove. Stabilna bez dodatnih zgušnjivača.
3. Mus i semifredo
Daje strukturu i punoću bez želatina i mlečnih proizvoda.
4. Sladoled
Idealna baza za domaći veganski sladoled zbog visokog udela masti.
5. Brzi dezerti
Kao gotova pavlaka uz voće, med, šećer ili čokoladu.
Posebne napomene:
- Zbog intenzivnog kokos ukusa, koristi se kada je kokos deo željenog profila jela.
- Zbog visokog udela zasićenih masti, preporučuje se umerena upotreba.
- Ne zahteva dodatne stabilizatore ni zgušnjivače.
🎅 Da li se razlikuje upotreba kokosove pavlake od kokosovog mleka sa 17-24% MASNOCE i kokosove pavlake od kokosovog mleka sa 60-70% KOKOSA?
Da, razlikuje se upotreba, ali ne zato što su „različite namene“, već zbog teksture, stabilnosti i intenziteta ukusa.
Ukratko:
- kokosovo mleko sa 60–70% kokosa daje pravu kokosovu pavlaku
- kokosovo mleko sa 17–24% masti daje lakšu, ređu pavlaku
Ključne razlike
1. Tekstura
60–70% kokosa
- Veoma gust, čvrst kremasti sloj
- Može da se muti u šlag
- Drži oblik u tortama i punjenjima
17–24% masti
- Mekši, ređi krem
- Teže se muti
- Pogodnije za kuvanje nego za dekoraciju
2. Stabilnost na toploti
60–70% kokosa
- Vrlo stabilna
- Ne razdvaja se lako
- Odlična za kari, guste supe i soseve
17–24% masti
- Stabilna, ali ređa
- Može se razvodniti kod dužeg kuvanja
- Bolja za lakša variva i čorbe
3. Ukus
60–70% kokosa
- Intenzivan kokos ukus
- Dominira u jelu
17–24% masti
- Blaži kokos ukus
- Lakše se uklapa sa drugim sastojcima
Razlika u upotrebi:
1. Koristi 60–70% kokosa kada praviš:
- šlag i kremove
- torte i kolače
- guste karije
- kremaste soseve koji treba da drže strukturu
- deserte bez dodatnih zgušnjivača
2. Koristi 17–24% masti kada praviš:
- supe i čorbe
- lakše karije
- pirinač i žitarice
- testa i biskvite
- jela gde ne želiš dominantan kokos ukus
Praktičan savet:
Ako imaš samo kokosovo mleko sa 17–24% masti, možeš ga:
- ohladiti i koristiti samo gornji sloj, ili
- redukovati kratkim kuvanjem da dobiješ gušću strukturu
Using coconut cream from coconut milk with 17-24% FAT:
If you use canned coconut milk, full-fat, without additives, with 60-70% coconut.
Percentage of fat and percentage of coconut
How to recognize good coconut milk
Using coconut cream from coconut milk with 60-70% coconut:
Is there a difference between using coconut cream from coconut milk with 17-24% FAT and coconut cream from coconut milk with 60-70% COCONUT?
Ingredients: 400 ml coconut milk (canned, full-fat, 17–24% fat).
If you want a thicker cream, use coconut milk with a higher coconut content (full-fat canned coconut milk, without additives, minimum 60–70% coconut).
Preparation:
1. Cool the coconut milk in the fridge for at least 8 hours (preferably 12 hours).
2. After cooling, open the can, do not stir the contents.
3. There will be a thick creamy layer on top (this is coconut cream).
4. Carefully separate that layer with a spoon into another container.
5. You can save the lower, watery part for frappes - smoothies, cooking or soup.
How do you get more coconut cream?
- use two cans of coconut milk
- buy coconut cream, which is even thicker than milk
Note:
This is real coconut cream, not a thickener, and has a pronounced coconut flavor.
🥥 Use of coconut cream from coconut milk with 17-24% FAT:
A) It is added for a creamy texture in vegetable soups, lentil soups, chickpea soups, pumpkin soups, carrot soups and sweet potato soups.
- It is added near the end of cooking or cooked briefly at a moderate temperature.
B) Curries and stews
Basic ingredients of Indian curry dishes and Thai curry dishes. It balances the spiciness and spices and gives fullness to the dish.
- It is added after stewing spices and vegetables.
2. For sauces with pasta, rice, vegetables, mushrooms and tofu. It can replace sour cream for cooking in vegan dishes.
3. Rice and cereals
It is added to rice, couscous or millet for a richer taste and softer structure.
4. Roasted vegetables
It can be used in dressings for potatoes, cauliflower, broccoli or zucchini before baking.
Sweet dishes
1. Desserts and creams
- It is used as a base for puddings, creams, mousse and chocolate desserts.
2. Ice cream and sorbet.
It replaces the milk base in homemade ice cream and semifreddo.
3. Plain cakes and biscuits - sponge cakes
It is added to the dough instead of milk for juicier cakes and a mild coconut taste.
4. Frappe - smoothies and drinks
It is used for creamy frappes - smoothies and fruit drinks.
🥛 If you use canned coconut milk, full fat, without additives, with 60-70% COCONUT
Preparation
1. Put the coconut milk in the fridge for at least 12 hours, ideally 24 hours, without shaking.
2. After cooling, open the can. A solid, thick layer will form on top - this is the coconut cream.
3. With a spoon, carefully separate only the solid part into a clean container.
4. Save the liquid part that remains at the bottom separately (it can be used for frappes - smoothies, soups or drinks).
Note:
- The resulting cream is thick, fatty and suitable for cooking and desserts.
- If the coconut milk had too much water or emulsifiers, the cream will not separate properly. In this case, the product is not suitable for this recipe
🌴 Percentage of fat and percentage of coconut
17–24% fat refers to the total fat content of the product
60-70% coconut means that the product is made from more coconut meat, so a thicker, firmer creamy layer separates when cooling.
Products with a lower percentage of coconut or with additives (E412, E415, emulsifiers) often do not separate properly and are not good for cream and whipped cream
🍼 How to recognize good coconut milk
The declaration should say approximately:
- coconut (60-70%) + water*
without stabilizers, without rubber, without emulsifiers
Note:
60–70% is coconut (dry mass or coconut cream), 30–40% is water.
🇨🇨 Use of coconut cream from coconut milk with 60-70% COCONUT:
Coconut cream obtained from full-fat coconut milk with a high proportion of coconut is thick, creamy and stable, with a pronounced coconut taste. Use when you want fullness, structure and richness without additional thickeners.
1. Salty dishes
A) Curries and stews
The base for Indian and Thai curries. It gives a full body to the dish, binds the spices and rounds off the spiciness.
- It can be added during cooking without separating.
B) Thick soups and stews
Ideal for pumpkin soup, sweet potato, cauliflower, lentil and mushroom soup.
- It is added towards the end or cooked for a short time for a full creamy texture.
2. Creamy sauces
For pasta, rice, vegetables, tofu and mushrooms. It tolerates heating well and gives a consistency without flour or starch.
3. Mashed potatoes and vegetable purees
It replaces cream and butter. It gives a rich texture and a slight sweetness.
4. Marinades and sauces
For roasted vegetables, tofu or tempeh. It carries strong spices such as ginger, garlic, lime and chili well.
Sweet dishes
1. Whipped cream and decorations
It can be whipped into stiff whipped cream that holds its shape. Suitable for cakes, cupcakes and decorations.
2. Creams and fillings
Base for chocolate creams, vanilla creams and fruit creams. Stable without additional thickeners.
3. Mousse and semifreddo
It gives structure and fullness without gelatin and dairy products.
4. Ice cream
The ideal base for homemade vegan ice cream due to its high fat content.
5. Quick desserts
Like ready-made sour cream with fruit, honey, sugar or chocolate.
Special notes:
- Due to the intense coconut taste, it is used when coconut is part of the desired profile of the dish.
- Due to the high content of saturated fats, moderate use is recommended.
- Does not require additional stabilizers or thickeners.
🎅 Is there a difference between using coconut cream from coconut milk with 17-24% FAT and coconut cream from coconut milk with 60-70% COCONUT?
Yes, the use is different, but not because they are "different purposes", but because of the texture, stability and intensity of taste.
Briefly:
- coconut milk with 60-70% coconut gives real coconut cream
- coconut milk with 17–24% fat gives a lighter, thinner cream
Key differences
1. Texture
60–70% coconut
- Very thick, firm creamy layer
- It can be whipped into whipped cream
- Holds its shape in cakes and fillings
17–24% fat
- Softer, thinner cream
- It's harder to get whipped
- More suitable for cooking than for decoration
2. Heat stability
60–70% coconut
- Very stable
- It doesn't come apart easily
- Great for curry, thick soups and sauces
17–24% fat
- Stable, but rarer
- It can be diluted during longer cooking
- Better for lighter stews and soups
3. Taste
60–70% coconut
- Intense coconut taste
- It dominates the meal
17–24% fats
- Milder coconut taste
- It blends more easily with other ingredients
Difference in use:
1. Use 60-70% coconut when making:
- whipped cream and creams
- cakes and cookies
- thick curries
- creamy sauces that should hold the structure
- desserts without additional thickeners
2. Use 17-24% fat when making:
- soups and stews
- lighter curries
- rice and cereals
- dough and biscuits
- dishes where you don't want a dominant coconut taste
Practical advice:
If you only have coconut milk with 17-24% fat, you can:
- cool and use only the top layer, or
- reduce by short cooking to get a denser structure
No comments:
Post a Comment