Making a vegan coconut-cream ice cream less "watery"/"icy"
I want my vegan coconut-cream-based ice cream less "watery"/"icy".
Which "available-by-every-supermarket" ingredient can be used to thicken "coconut cream" which is still not thick enough, to make coconut cream ice cream? Perhaps some easy to find dietary fiber or natural creamer.
I have found that adding jaggery paste made of coconut sugar helps to give a more of a creamy texture but still I need some more creamness and not from sugars :)