I don't always have heavy cream on hand, but there's a good chance that I do have a can or two of coconut milk in the pantry. You can make coconut whipped cream with coconut milk, although the yield will be a little less than if you use coconut cream, which is what I have used in the recipe below. The trick is to chill the coconut cream or milk in the fridge for several hours -- overnight is best. If you're using coconut milk, you'll want to use the full-fat version.
When you're ready to make whipped cream, just take the can of coconut cream (or milk) out of the fridge and scrape out the hardened cream. You can reserve the remaining liquid for another purpose – using it in a smoothie would be a delicious option. Then, all it takes is a couple of minutes of whipping and, voila, you've got smooth and creamy coconut whipped cream! I sweetened my whipped cream with just a little powdered sugar, but be sure to taste the whipped cream before serving in case you want it a little sweeter. A little vanilla extract gives the cream the slightest vanilla flavor, although the coconut flavor will definitely shine through.
Coconut Whipped Cream
makes about 2 1/2 cups
1 14-ounce can organic coconut cream
1 tablespoon powdered sugar
2 teaspoons vanilla extract
1. Chill the coconut cream in the refrigerator overnight. Make sure the can is standing upright.
2. When you are ready to make your whipped cream, chill the mixing bowl and whip attachment in the freezer for 10 minutes.
3. Take the can of coconut cream out of the refrigerator and remove the lid. Use a large spoon to scrape out thickened cream from the top of the can, being careful to leave the liquid behind. (You can use the leftover liquid in smoothies.)
4. Place the thickened cream in your chilled mixing bowl. Beat for 1-2 minutes on high speed until light and creamy. Then add powdered sugar and vanilla and mix until creamy and smooth – about 1-2 minutes more. Taste and add more sweetener if necessary.
5. Use immediately or refrigerate – it will set up in the fridge the longer it is chilled. However, the whipped cream will keep in the refrigerator for up to 2 weeks. You can use it as-is from the refrigerator or whip again to get a lighter texture.
6. Coconut whipped cream is an excellent alternative for any instance where you would use dairy whipped cream -- such as on a sundae, as a decadent topping for waffles or French toast, or served over fruit.
makes about 2 1/2 cups
1 14-ounce can organic coconut cream
1 tablespoon powdered sugar
2 teaspoons vanilla extract
1. Chill the coconut cream in the refrigerator overnight. Make sure the can is standing upright.
2. When you are ready to make your whipped cream, chill the mixing bowl and whip attachment in the freezer for 10 minutes.
3. Take the can of coconut cream out of the refrigerator and remove the lid. Use a large spoon to scrape out thickened cream from the top of the can, being careful to leave the liquid behind. (You can use the leftover liquid in smoothies.)
4. Place the thickened cream in your chilled mixing bowl. Beat for 1-2 minutes on high speed until light and creamy. Then add powdered sugar and vanilla and mix until creamy and smooth – about 1-2 minutes more. Taste and add more sweetener if necessary.
5. Use immediately or refrigerate – it will set up in the fridge the longer it is chilled. However, the whipped cream will keep in the refrigerator for up to 2 weeks. You can use it as-is from the refrigerator or whip again to get a lighter texture.
6. Coconut whipped cream is an excellent alternative for any instance where you would use dairy whipped cream -- such as on a sundae, as a decadent topping for waffles or French toast, or served over fruit.
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