Three ways with coconut cream
Coconut cream is a terrific pantry staple that can be used in a variety of ways, from desserts to tasty soups. Try these recipes for coconut cream flatbreads, breakfast parfaits and Thai inspired pumpkin soup.
Ingredients
Method
Ingredients
Coconut cream flatbreads (makes 8)
- 1 x 400ml tin Pams Coconut Cream
- 3 cups self-raising flour
- 1tsp salt
- Water, as needed
- Oil, for frying
Breakfast parfaits (serves 2)
- 1 cup Pams Coconut Cream, chilled
- 1 cup muesli or granola of your choice
- ½ fruit compote of your choice
- 1 large banana, sliced
- Toasted coconut flakes, to garnish
Thai inspired pumpkin soup (serves 4)
- Olive oil
- 1 onion, roughly diced
- 3 Tbsp Thai red curry paste
- 1kg pumpkin pieces, peeled and deseeded
- 1L vegetable stock
- ½ cup Pams Coconut Cream, plus extra for serving
- 1 Tbsp fish sauce, or to taste
- 1 tsp brown sugar
- Coriander and chilli flakes, to serve
Method
Coconut cream flatbreads (makes 8)
- In a bowl, combine the coconut cream, flour and salt. Use your hands or wooden spoon to bring together, adding water as needed to form a soft dough.
- Turn out onto a floured surface and knead just enough to bring the dough to a soft ball. Cut into 8 even sized pieces, then roll out to a 1-1.5cm thickness. Use your fingers to press some dips
- into the dough, then transfer to a floured tray. Repeat with the remaining dough balls.
- To cook the flatbreads, bring a large frying pan to a medium high heat. Drizzle with oil, then cook the flatbreads for 3-4 minutes either side or until golden and fluffy.
Serve with your favourite curries or stews.
Breakfast parfaits (serves 2)
- In a bowl, whip the coconut cream using a whisk or electric beater until light and fluffy.
- Layer the muesli, whipped coconut, compote, and sliced banana in two glasses or jars. Garnish with toasted coconut flakes if desired and serve immediately.
Thai inspired pumpkin soup
- In a large pot, sauté the onion in a drizzle of olive oil over a low medium heat for 2-3 minutes. Add the curry paste, and sauté for a further 1-2 minutes. Add the pumpkin pieces and vegetable
- stock and bring to a simmer. Cook for 10-15 minutes or until the pumpkin pieces are tender when tested.
- Leave to cool slightly, then blend until smooth and return to the pot. Stir in the coconut cream, fish sauce and brown sugar. Cook for 4-5 minutes or until just bubbling.
- To serve, ladle the soup into bowls and drizzle with coconut cream, then garnish with chilli flakes and coriander leaves.