Dairy-Free Cream Cheese Recipe
Take the dry edge off any breakfast pastry with this dairy-free cream cheese recipe made from coconut milk and lightly sweetened with maple syrup. Paleo and Whole 30 friendly.
| Servings | Prep Time |
| 1Cup | 5Minutes |
|
Ingredients
- 2Cans Full Fat Coconut Milk
- 1Teaspoon Maple Syrup
Instructions
- 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.
Recipe Notes
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.