Hi, all!

Sort of like “Light whipped ganache,” except it would be “White [coconut] whipped ganache.”

Is is possible?  According to “nutritiondata.com,” both heavy cream and coconut milk have abouthe same fat content VOUME-WISE for one cup (44g v 48g, respectively), but one cup of coconut milk weights 2x as much as heavy cream.  Does that suggest reducing the coconut milk to make it fattier per gram?

I’m thinking either reduced (or not) coconut milk, use it to melt the white chocolate, chill it to “whipped ganache temperature,” whip it.

Hector, you are the coconut man—in addition to being the Mango Man, of course—have you done this?????

Thanks!

—ak

small test batch, please, and let us know how it goes

coconut fat is more saturated than milkfat, so the texture will be firmer and could have spreading issues.

Thanks, Julie, re the saturated tip!!!

I actually do have a bit of frozen coconut milk I can experiment with. 

I’m planning on adding some freeze dried pineapple, dissolved in coconut rum, to it, but perhaps for the experiment I’ll leave that out.

Still open to anyone’s prior experience, though!

I think it will work but maybe it wont whip.  You can make regular ganache with just about any liquid or even a fruit purée.