We all know that milk naturally contains one of the richest combinations of nutrients you can find in a single food, right? Scoop ¾ cup of the solid coconut cream from the top of the can and put it in the chilled small mixing bowl. Since I first published my recipe back in 2008, many variations have emerged, but I think it’s great and don’t mind that they aren’t all credited as to the original inspiration – especially since it has circulated so much!

Peruse these suggested swaps to find the right fit if you’re vegan, cutting down on dairy, or simply don’t have the real thing on hand.Hi Lorena – if you want to get technical on this, it was more likely “inspired” by my recipe from Go Dairy Free: The Guide and Cookbook, which was published in 2008 (long before Elana’s post – though I love her dearly and know that she didn’t take my recipe!

For a more richly flavored cream alternative, swap the neutral oil for olive oil and use in any recipe where that grassy, peppery taste would be welcome. By all accounts, the right temperature to add the lemon juice is just before the cream begins to boil. While the richness is spot-on, it will impart some coconut flavor, so just be mindful of the application. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement. It can’t be swapped with just a milk beverage (they are watery), and I’m really not sure what magic that meringue powder might do!

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. It may not be reproduced in any way whatsoever without Ocado Limited's prior consent, nor without due acknowledgement. I am an amateur lactose free cheese maker, but my instinct would be to slightly undercook it if unsure. I have to add this note because there have been some dreadful batches of coconut milk in circulation lately.