Kokosova slatka pavlaka (Coconut heavy cream)

Sastojci (oko 250 ml): 200 ml kokosove pavlake, 50 ml kokosove vode ili biljnog mleka (sojino mleko, ovseno mleko, mleko od badema, pirincano mleko), 1 do 2 kašike šećera u prahu ili drugog zaslađivača, 1 kašičica ekstrakta vanile (opciono), ¼ kašičice gustina (opciono, za stabilniju teksturu).

Priprema:

1. Kokosovu pavlaku staviti u činiju i kratko promešati da omekša.

2. Dodati kokosovu vodu ili biljno mleko i mešati dok se ne dobije glatka, kremasta struktura.

3. Dodati šećer i vanilu i dobro sjediniti.

4. Ako želiš čvršću, stabilniju slatku pavlaku za filove i šlag, u 1 kašiki hladne vode razmutiti gustin i

 dodaj u pavlaku; zagrevati vrlo blago uz stalno mešanje dok se ne zgusne; skloniti sa vatre i potpuno ohladiti pre upotrebe.

Upotreba kokosove slatke pavlake:

1) Torte i kolači

A) kao krema za torte (samostalno ili pomešano sa čokoladom, voćem, krem sirom).

B) Filovi za kolače

- paleo torte

- veganske torte

2) Čokoladni filovi i cokoladni ganas

- čokoladni ganas (kakao + kokosova pavlaka)

- čokoladni mus

- filovi za čokoladne kolace

3) Ferero kuglice i slični dezerti

- kao krem za Ferero kuglice

- punjenje za praline i kuglice

- kao baza za nutela šmek punjenje (uz kakao i lešnike)

4) Kremovi za dezerte u čaši

- parfe

- tiramisu (veganski ili bez jaja)

- pana kota

- trifle

5) Slatki napitci i kafa

- kokos late

- frape - smuti

- kakao napitci 

- frape ili hladna kafa sa kokosom

6) Sladoled i sladoledni dezerti

- kokos šlag

- veganski sladoled (bez mleka)

- sladoled u čaši sa voćem

7) Krem za voćne poslastice

- sa malinama, jagodama, borovnicama

- voćni parfe

- tartovi (kao fil)

8) Peciva i punjenja

- punjenje za krofne

- krem za palačinke ili americke palacinke 

- krem za slatke rolate

9) Zdrave kuglice i energetske stanglice

- kao vezivo i kremasta baza

- u kombinaciji sa orašastim plodovima i urmam

10) Slane upotrebe (ako se ne zaslađuje)

- kari i kremasti sosevi (u slanim jelima)

- supe (npr. tajlandska kokos supa)

- prelivi za salate (ako se doda limun, so i začin)

Razlika kokosove slatke pavlake u odnosu na osnovnu kokosovu pavlaku

- Kokosova pavlaka je neutralna i namenjena kuvanju

- Kokosova slatka pavlaka je prilagođena desertima i ima puniju, mekšu teksturu

Ingredients (about 250 ml): 200 ml of coconut cream, 50 ml of coconut water or vegetable milk (soy milk, oat milk, almond milk, rice milk), 1 to 2 tablespoons of powdered sugar or other sweetener, 1 teaspoon of vanilla extract (optional), ¼ teaspoon of corn starch (optional, for a more stable texture).

Preparation:

1. Put the coconut cream in a bowl and stir briefly to soften it.

2. Add coconut water or vegetable milk and mix until a smooth, creamy texture is obtained.

3. Add sugar and vanilla extract and mix well.

4. If you want a firmer, more stable heavy cream for the fillings and whipped cream, stir the corn starch in 1 tablespoon of cold water and add to the cream; heat very gently with constant stirring until it thickens; remove from heat and cool completely before use.

Use of coconut heavy cream:

1) Cakes and plain cakes

A) as cream for cakes (on its own or mixed with chocolate, fruit, cream cheese).

B) Cake fillings

- paleo cakes

- vegan cakes

2) Chocolate fillings and chocolate ganaches

- chocolate ganaches (cocoa + coconut cream)

- chocolate mousse

- chocolate cake fillings

3) Ferrero balls and similar desserts

- as a cream for Ferrero balls

- filling for pralines and balls

- as a base for Nutella taste filling (with cocoa and hazelnuts)

4) Cream dessert in a glass

- parfait

- tiramisu (vegan or egg-free)

- panna cotta

- trifle

5) Sweet drinks and coffee

- coconut latte

- frappe - smoothie

- cocoa drinks

- frappe or cold coffee with coconut

6) Ice cream and ice cream desserts

- coconut whipped cream

- vegan ice cream (without milk)

- ice cream in a glass with fruit

7) Fruit dessert cream

- with raspberries, strawberries, blueberries

- fruit parfait

- tarts (as a filling)

8) Pastries and fillings

- donut filling

- cream for crepes or American pancakes 

- cream for sweet rolls

9) Healthy balls and energy bars

- as a binder and creamy base

- in combination with nuts and dates

10) Salty uses (if not sweetened)

- curry and creamy sauces (in savory dishes)

- soups (e.g. Thai coconut soup)

- salad dressings (if lemon, salt and spices are added)

The difference between coconut heavy cream and basic coconut cream

- Coconut cream is neutral and intended for cooking

- Coconut heavy cream is suitable for desserts and has a fuller, softer texture