I love cream cheese, unfortunately it doesn’t exactly align with the paleo diet. That love has led me to try and find a recipe for coconut cream cheese. I had no luck until I made it on accident in an attempt to make coconut yogurt more easily.
So here it is… how to make no hassle, coconut cream cheese.
1 can of coconut milk (the fuller fat the better)
2 probiotic tablets (mine were rated at 10 billion), you’ll need to break these open as you’ll just be using the powder and be discarding the casings.
3 teaspoons of honey
1 teaspoon of gelatin
*you’ll also need 1 mason jar.
Turn your oven light on, just the light you do not need to turn on the oven. The heat from the light will be enough to incubate the mixture and give it the slightly sour taste that is similar to cream cheese.
Open the can of coconut milk and scoop out the thick coconut cream that has formed at the top of the can and place in a clean mason jar.
After you have scooped out the thick coconut cream, add roughly 3 tablespoons of the remaining liquid to the mason jar with the cream. (The remaining liquid can be saved and added to smoothies or other recipes.!)
Add the probiotic powder, honey and gelatin the mason jar and stir to combine.
Stick in the over with the oven light on for 24 hours (do not cover).
After 24 hours remove from the oven.
You’ll notice that the mixture has separated, a milky color liquid on the top and a clear liquid on the bottom
Spoon the milky top layer into a blender and blend(the clear liquid can be used for other recipes).
Place the mixture in a new mason jar and cover.
Place in the fridge and wait a couple days, the mixture will solidify.
After the mixture has solidified it is ready to eat.
This cream cheese is the perfect addition to many paleo recipes, it will give you the creaminess you’ve been missing. You may notice a similar recipe coming up soon on the blog as we learn how to make coconut yogurt with no hassle.
Melissa Van Dover