likebyregina I’ve been looking for a great pairing for black sesame pastries, and I noticed that many recommend matcha. It looks like the two pungent-flavored ingredients pair surprisingly well. So I decided to go for something simple, with the limited ingredients I had at home to make two lactose-free, vegan spreads – Matcha Coconut Spread and Coconut Brown Sugar Spread. You can use these spreads on bread or scones.
Many online recipes use whipping cream in their matcha spread, so I’ve also tried using this method. I found there is a subtle difference in time and texture for spreads with and without the whipping cream. My conclusion is the spread is smoother and silkier without the usage of whipping cream, but it takes probably an extra 10-15 minutes to make the spread. It is definitely worth the wait.
I also used coconut milk instead of regular milk. It has a subtle sweetness, with a nutty, floral flavor added to the spread. Therefore, I also use minimal sugar in this recipe. I also enjoyed the Brown Sugar Coconut Spread so much, as the coconut flavor is strong. With the use of brown sugar, it tastes like caramelized condensed milk.
Matcha Coconut Spread
Equipment
Ingredients
Matcha Coconut
- 10 g matcha powder
- 40 g warm coconut milk
- 130 g coconut milk
- 30 g sugar
Coconut Brown Sugar
- 130 g coconut milk
- 25 g brown sugar
Instructions
Coconut Matcha Spread
- Sift in the matcha powder to the warm coconut milk. Mix until combined with no lumps.
- In a small saucepan, boil 130g coconut milk and sugar with medium heat. Whisk periodically.
- Once the sugar is dissolved, lower the heat to low-medium heat. Let it simmer for another 10 to 15 minutes. Whisk periodically to prevent burning. This process allows the mixture to thicken.
- Once the mixture starts to thicken and reduces by half, lower the heat to low. Stir in the matcha mixture. Let it simmer for another 2-3 minutes.
- Remove the saucepan from heat. Let cool in a container with a lid.
Brown Sugar Coconut Spread
- In a small saucepan, boil coconut milk and sugar with medium heat. Whisk periodically.
- Once the sugar is dissolved, lower the heat to low-medium heat. Let it simmer for another 10 to 15 minutes. Whisk periodically to prevent burning. This process allows the mixture to thicken.
- Once the mixture starts to thicken and reduces by half, lower the heat to low. Let it simmer for another 2-3 minutes.
- Remove the saucepan from heat. Let cool in a container with a lid.
[…] with two lactose-free, vegan spreads – Matcha Coconut and Coconut Brown Sugar. You can check here for the recipe of the […]