Coconut milk and coconut cream are made by boiling the coconut meat with water. The difference between milk and cream is in the concentration and consistency. Coconut milk has the liquid consistency of cow’s milk and is made from simmering one part shredded coconut in one part water. Coconut cream is much thicker and richer. It is made from simmering four parts shredded coconut in one part water.
Agar – Plant-based alternative for a gelatin made from red algae.
Psyllium is a form of fiber made from the husks of the Plantago ovata plant’s seeds. It is especially useful in gluten-free baking that requires the structure that gluten provides.
Xanthan gum is a powder milled from Xanthomonas campestris. It replaces the gluten in bread and baking with gluten-free flours. A small amount (half a teaspoon or less) is more than enough to bind the dough for baked goods such as cookies. We use it sparingly.
Photo source: Irene Kredenets