Haagen Dazs Non-Dairy Coconut Caramel
After enjoying the two new Haagen-Dazs chocolate non-dairy flavors, I got pretty amped to try the last two flavors in the new line-up. Target was out of Peanut Butter Chocolate Fudge (drat!!!), so I only picked up Coconut Caramel. Haagen-Dazs says
For an authentic coconut flavor, we start with a creamy base of coconut cream before complementing it with ribbons of luscious caramel.
What odd grammatical construction and uninventive word choice! "Creamy base of coconut cream." Really?!
Per Wikipedia, coconut cream is made by simmering 1 part coconut shredded coconut with 1 part water, straining through a cheesecloth and squeezing out as much liquid as possible. (Haagen-Dazs lists coconut extract and water as the ingredients for their coconut cream.) I imagine this would freeze pretty hard, but Haagen-Dazs adds some corn syrup and other stabilizers to combat this.
The coconut in the base was very warm and the flavor reminded me of coconut oil - slightly more savory than the typical coconut dessert. I got a tad bit of an oily or greasy texture. I'm not sure where this came from - maybe the corn syrup? If you've ever had canned coconut milk or coconut cream it was a similar slickness. Because there's no dairy content, the base is a very stark white.
Like the two chocolate flavors, the base froze a bit hard, but softened up a bit after letting it temper.
Haagen-Dazs does a SUPERB caramel, and the caramel swirl here was no different. It was very thick and added a nice textural contrast to the base. Because the coconut base was so warm, the coconut blended into the base flavor adding some depth and complexity, rather than standing out as its own element.
I'm giving this 🍦🍦🍦/4 cones. Haagen-Dazs' foray into non-dairy is on pointe!!
For an authentic coconut flavor, we start with a creamy base of coconut cream before complementing it with ribbons of luscious caramel.
What odd grammatical construction and uninventive word choice! "Creamy base of coconut cream." Really?!
Per Wikipedia, coconut cream is made by simmering 1 part coconut shredded coconut with 1 part water, straining through a cheesecloth and squeezing out as much liquid as possible. (Haagen-Dazs lists coconut extract and water as the ingredients for their coconut cream.) I imagine this would freeze pretty hard, but Haagen-Dazs adds some corn syrup and other stabilizers to combat this.
The coconut in the base was very warm and the flavor reminded me of coconut oil - slightly more savory than the typical coconut dessert. I got a tad bit of an oily or greasy texture. I'm not sure where this came from - maybe the corn syrup? If you've ever had canned coconut milk or coconut cream it was a similar slickness. Because there's no dairy content, the base is a very stark white.
Like the two chocolate flavors, the base froze a bit hard, but softened up a bit after letting it temper.
Haagen-Dazs does a SUPERB caramel, and the caramel swirl here was no different. It was very thick and added a nice textural contrast to the base. Because the coconut base was so warm, the coconut blended into the base flavor adding some depth and complexity, rather than standing out as its own element.
I'm giving this 🍦🍦🍦/4 cones. Haagen-Dazs' foray into non-dairy is on pointe!!
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