A nice schmear of rich cream cheese perfectly takes the edge off the dryness of a breaded breakfast pastry like a bagel. Does dairy give anyone else a little bit of an upset stomach? This dairy-free cream cheese recipe solves all of your worries. It’s made from full-fat coconut cream, so it does have a lot of fat in it (duh) and a naturally sweet taste. Lightly sweeten it with maple syrup, or if you are sensitive to sugars skip the syrup. I prefer the maple-flavored cream cheese for a fun garnish on these grain-free rainbow bagels, but a more savory dish with salty salmon may be better off without it. Since this coconut cream cheese recipe has no dairy or artificial sugars, it’s 100% paleo friendly too. If you skip the maple syrup, it’s good for the Whole 30 diet, too.
Ingredients
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- Put the coconut milk cans in the fridge for a few hours so the layers separate. Don't skip out on the coconut milk, guys. Get the full fat canned version by Goya from the International Section at your local grocery store. It will make your life soooo much easier. Don’t buy the reduced fat, coconut cream, or no additives can. The coconut milk only separates properly in the full fat version with additives. Do not shake the cans.
- Pop open the coconut milk cans, and scoop the thick layer of coconut milk cream on the top of the can into a bowl. Save the rest for later.
- Transfer this to a doubled up piece of cheesecloth, and squeeze out extra liquid until it reaches the consistency of cream cheese. If you squeeze out too much, add a little of the leftover coconut milk in to achieve the right texture.
- Stir in the maple syrup until well-combined. Top off a bagel straight away, or refrigerate for later.
What do you do with the rest of that coconut milk? Toss it in the blender with some pineapple and banana for a pina colada flavored smoothie! Rum optional.
Original recipe from Spunky Coconut.