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Culinary Use for Coconut Paste?


JoNorvelleWalker
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As a result of a failed attempt at coconut gelato I have a batch of (for lack of a more precise term) coconut paste:

 

http://forums.egullet.org/topic/144208-home-made-ice-cream-2013–/?p=2019595

 

 

The stuff is wonderfully delicious and at refrigerator temperature about the consistency of ice cream or lard.  Like coconut marzipan but perfectly smooth.  Any ideas what I can use it for...besides eating out of the pot?

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After work one of my friends confided that her breakfast was the same every day:  coconut butter with honey on toast.

 

My material is not quite the same as coconut butter as it is coconut butter homogenized (per MC@H)  with sugar, xanthan gum, and tapioca starch.

 

I'm having some at the moment with a slice of cake and a glass of milk.  It sounds somewhat similar to Franci's cherry bars.

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