Kokosov slag (Coconut whipped cream)

Sastojci: 400 ml kokosovog mleka iz konzerve (punomasnog, dobro ohlađenog* vidi napomenu), 2 do 3 kašike šećera u prahu ili javorovog sirupa, 1 kašičica vanila ekstrakta (opciono), prstohvat soli.

Priprema: 

1. Stavi konzervu kokosovog mleka u frižider na 12-24 sata. 

Ne mućkaj je pre otvaranja.

2. Otvori konzervu i kašikom pažljivo izvadi samo čvrsti deo sa vrha. 

Tečnost ostavi sa strane (može za smuti).

3. Umuti čvrsti deo mikserom, 2 do 4 minuta dok ne postane penast i gladak.

4. Dodaj šećer u prahu ili javorovog sirup, vanila ekstrakt i so, pa još kratko umutiti dok se sve ne sjedini.

5. Stavi u frižider 30 minuta da se stabilizuje pre služenja.

Napomena za kokosovo mleko

• Konzervu kokosovog mleka staviti u frižider najmanje 12 do 24 sata pre mućenja.
• Tokom hlađenja masni deo kokosovog mleka se stvrdne i odvoji od tečnosti. Kada otvoriš konzervu, na vrhu će biti gusta bela kokosova krema, a na dnu ređa tečnost.
• Za kokosov šlag koristiš taj gusti deo sa vrha, jer se on može umutiti u lagan i penast krem. 
• Ako konzerva nije dovoljno ohlađena, mast ostaje tečna i šlag se neće umutiti kako treba.

Dodatni saveti:

• Stavi i činiju i mutilice u frižider 15–30 minuta pre mućenja.
• Ne mućkaj konzervu pre otvaranja.
• Koristi punomasno kokosovo mleko sa najmanje oko 17–20% masti.

Zaključak 

Ako kokosovo mleko nije dovoljno masno ili nije dobro ohlađeno, neće se lepo umutiti. Biraj verziju sa najmanje 17 do 20% masti.

Upotreba kokosovog slaga:

1. Kao premaz za torte i kolače
2. Za dekoraciju ružica i drugih ukrasa na tortama.
3. Kao fil za voćne torte.
4. Uz sveže voće, posebno jagode, maline, borovnice i mango.
5. Kao dodatak toploj ili ledenoj kafi.
6. Preko napitka vruca cokolada.
7. Za veganske kupove sa sladoledom
8. Kao sloj u čašama sa pudingom ili kremovima (dezert case)
9. Za palačinke i vafle
10. Kao dodatak ovsenoj kaši ili čia pudingu
11. U dezertima u čaši sa voćem i granolom
12. Kao lagani fil za mafine i mini kolace
13. U veganskim verzijama tiramisua
14. Kao osnova za lagane kokosove kremove sa dodatkom kakaoa, limuna ili voćnih pirea

Ingredients: 400 ml of canned coconut milk (full-fat, well-chilled* see note), 2 to 3 tablespoons of powdered sugar or maple syrup, 1 teaspoon of vanilla extract (optional), pinch of salt.

Preparation:

1. Put the can of coconut milk in the fridge for 12-24 hours.

Do not shake it before opening.

2. Open the can and carefully remove only the solid part from the top with a spoon.

Leave the liquid aside (you can use it for a smoothie).

3. Beat the solid part with a mixer for 2 to 4 minutes until it becomes foamy and smooth.

4. Add powdered sugar or maple syrup, vanilla extract and salt, then beat for a short time until everything is combined.

5. Place in the refrigerator for 30 minutes to stabilize before serving.

Note for coconut milk

• Refrigerate the can of coconut milk for at least 12 to 24 hours before whipping.
• During cooling, the fatty part of the coconut milk hardens and separates from the liquid. When you open the can, there will be a thick white coconut cream on top and a thinner liquid on the bottom.
• For the coconut whipped cream, you use the thick part from the top, because it can be whipped into a light and foamy cream.
• If the can is not chilled enough, the fat will remain runny and the cream will not whip properly.

Additional tips:

• Put both the bowl and the whisk attachments in the fridge for 15-30 minutes before whipping.
• Do not shake the can before opening.
• Use full fat coconut milk with at least around 17-20% fat.

Conclusion

If the coconut milk is not fat enough or not well chilled, it will not whip well. Choose a version with at least 17 to 20% fat.

Uses of coconut whipped cream:

1. As a coating for cakes and cookies
2. For decorative roses and other decorations on cakes.
3. As a filling for fruit cakes.
4. With fresh fruit, especially strawberries, raspberries, blueberries and mangoes.
5. As an addition to hot or iced coffee.
6. For drink hot chocolate (on top)
7. For vegan ice cream cups
8. As a layer in glasses with pudding or creams (dessert in glasses)
9. For pancakes and waffles
10. As an addition to oat porridge or chia pudding
11. In desserts in a glass with fruit and granola
12. As a light filling for muffins and cupcakes (mini cakes)
13. In vegan versions of tiramisu
14. As a basis for light coconut creams with the addition of cocoa, lemon or fruit purees