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Old 06-28-2011, 01:11 PM   #1
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Can coconut cream subsitute for heavy cream in Ganache?

Hello to all I am new here and wonder if it is possible to sub coconut cream (or creamer) with heavy cream for a silky chocolate ganache. I am making a non-dairy, lactose free, non-soy cake. As an aspiring pastry chef/baker this is the the greatest challenge to me yet. I am young and still studying the art of baking and pastries and have much to learn. I hope I can find an answer and learn much from this site.

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Old 06-28-2011, 01:31 PM   #2
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Old 06-28-2011, 01:37 PM   #3
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substitutions - Could coconut cream be used to create a non-dairy ganache for whipping? - Cooking - Stack Exchange
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Old 06-28-2011, 02:50 PM   #4
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That's interesting. I'm working up to making rice pudding with coconut milk later today (leftover basmati rice scented with cardamon). I was wondering if I needed to add any coconut oil...I think I'll skip that and just sub the coconut milk for the whole milk I usually use, dark rum instead of vanilla (or in addition to the vanilla). I'm not subbing to avoid dairy, but rather because I think cardamon and coconut go nicely together. Once it is done, I'll post my critique (and the recipe--if I remember to measure).
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Old 06-29-2011, 08:55 AM   #5
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Very interesting and useful for future references. I plan to pour the ganache and let it settle as is dripping off the sides. From what I have read, coconut cream might not give the same texture as heavy cream. I hope it wont be too runny or too thick. If anyone wants to know more about it, I try to post my results about this in a few weeks or so.
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