Coconut Whipped Cream Recipe

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I don’t think I’ve ever met anybody who hates whipped cream. Sure, they might say “no thanks” if you offer it to them, but it’s not because they hate it. It’s probably because they’re either on a diet, they’re lactose intolerant, or they’re vegan. But I’m 100% positively absolutely sure that everybody likes whipped cream….just like how everybody likes bacon, but that’s another post.

Whipped cream is so lush and unctuous, you can’t help but smile when you see a billowy cloud of it. But like every other delicious thing, whipped cream is much better in moderation. Sadly for lactose intolerant people, even a little can be too much. So for you people, I have one recipe that will change your life: coconut whipped cream. 

Click here for the recipe for ‘Coconut Whipped Cream’

Oh yes, my lucky friends. You can make a vegan coconut whipped cream by whipping the cream skimmed off of pure coconut milk. This is a great dairy substitute to top any sweet dessert with. The coconut whipped cream is light and airy like traditional whipped cream, with a delicate coconut essence. It’s amazing, I’m telling you. Of course, eat this in moderation because coconuts have lots and lots of fat. But hey, so does traditional dairy whipped cream. You choose whichever one you want to eat more of.

Here’s what you need:

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1 can of unsweetened 100% coconut milk. Check your ingredient list to make sure there’s nothing but coconut milk. Many canned coconut milks nowadays have guar gum listed as an ingredient, so if that’s your only option at the grocery store, that is A-okay. The can I purchased above had guar gum, and it whipped up just fine. Just make sure you buy coconut milk and not coconut cream or some other coconut derivative. Don’t forget powdered sugar and vanilla extract! They’re optional, but add excellent flavor.

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Before we start whipping, you need to refrigerate your canned coconut milk in the fridge for about 2-4 hours. Overnight works, too. You should also chill a mixing bowl and the whisk attachments to your hand mixer.

By chilling the coconut milk, the coconut cream will settle to the top of the can so you can skim it off. Grab a spoon and scoop out all that white cream and transfer to your chilled mixing bowl.

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You’ll see the coconut water once you scoop out all the cream. We want just the cream, no water whatsoever. While we won’t use the coconut water for the whipped cream, please don’t throw it out! It’s great in Thai soups, smoothies, marinades, and cocktails. Coconut mojito, anybody?

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Look at all that cream. That’s a hefty amount. From a 14-ounce can of coconut milk, I got around 1 cup of coconut cream.

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Let’s whip away on medium speed with our chilled whisk attachments.

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It really won’t take long. After 30 seconds, you’ll get rich whipped clouds. It’s really quite astonishing. Whip it until there are no more clumps of coconut cream.

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Now’s the time to add some powdered sugar. I prefer powdered sugar because it dissolves better than granulated sugar.

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Add a touch of vanilla extract for flavor. Not too much, though, because there’s already a great coconut flavor we don’t want to mask. Mix all that in until combined….

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…right!? Incredibly good and simple. Impress your vegan friends with this gem of a recipe. The whipped cream will last about a week in the fridge. If the texture isn’t as airy after a few days, go ahead and whip it again!

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