I missed whipped cream when I stopped eating dairy until I discovered the magic of whipped coconut cream. It’s perfect on top of cakes, pies, or anywhere you’d use whipped cream. The main trick is to refrigerate a can of full-fat coconut milk upside-down for the day before so the coconut milk will separate. Add a luscious dollop to your desserts for just 17 cents a serving, using organic ingredients.
Make sure to choose an unsweetened, full-fat canned coconut milk. Coconut drink, usually sold in a box, is much thinner and will not whip. I use Thai Kitchen Organic Coconut Milk, which comes in the ridiculous can size of 13.66 fluid ounces or 403 milliliters.
The whipping cream in spray cans relies on nitrous oxide to add volume and to kill bacteria. Alas, nitrous oxide is a potent greenhouse gas. Whip your own coconut cream to fight global warming.
|Prep Time||5 minutes|
|Passive Time||12 hours|
- Refrigerate coconut milk upside down for at least 12 hours. I keep a can or two in the fridge so it's always ready. Chill a mixing bowl and whisk or beaters for at least 30 minutes.
- Turn the can of coconut milk over and scoop hardened white coconut cream into the chilled mixing bowl. Save the liquid at the bottom for smoothies, muffins, or curries. If you refrigerated the can right-side-up, don't worry. Just pour off the liquid before you start scooping and watch for splashes.
- Using a whisk attachment if you have it or regular beaters, whip cream on high for about 30 seconds until smooth. Add remaining ingredients and whip until fluffy and forming soft peaks, about 2 minutes. Taste and add more sugar or vanilla as needed.
- Serve Whipped Coconut Cream at once, refrigerate for up to five days, or spoon into small containers and freeze for up to a year.
Nutritional Information for Whipped Coconut Cream
The nutrition label is for two tablespoons or 1/20th or the recipe above. Nutritional information is for supporting members and donors. If you don't see it below, log in or join today! Log in to comment, too.