HOW TO MAKE COCONUT WHIPPED CREAM
An easy, step-by-step recipe for how to make coconut whipped cream! Perfect for topping vegan and non-dairy desserts.
Provided by Minimalist Baker
Categories Vegan
Time 10m
Number Of Ingredients 3
Steps:
- Chill your coconut cream or coconut milk in the refrigerator overnight (see notes for top brands!), being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
- The next day, chill a large mixing bowl 10 minutes before whipping.
- Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
- Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour - 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.
- Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth - about 1 minute. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed.
- Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!
- Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It's also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!
Nutrition Facts : ServingSize 1 quarter-cup servings, Calories 126 kcal, Carbohydrate 6.8 g, Protein 0.9 g, Fat 9.8 g, SaturatedFat 8.9 g, Sodium 22 mg, Sugar 6.7 g
HOW TO MAKE COCONUT WHIPPED CREAM (EASY & FLUFFY!)
Coconut whipped cream is a delicious dairy-free, vegan and paleo-friendly whipped cream. It's fluffy and smooth and perfect to dollop on all your dessert recipes. Watch my step-by-step video above!
Provided by Lisa Bryan
Categories Dessert
Time 5m
Number Of Ingredients 3
Steps:
- Place your can of coconut milk in the refrigerator for 1-2 days.
- Chill your mixing bowl for 15 minutes in the fridge.
- Open your can of coconut milk and scoop out the hardened coconut cream. Pour the coconut water into a separate storage container and use that in a future smoothie recipe.
- Using a hand mixer, fluff up the coconut cream for one minute. Add your sweetener and vanilla and mix for an additional minute, until smooth and creamy. If it's too firm or too soft, see my notes above.
- Use the coconut whipped cream right away or store in the refrigerator in a sealed container for up to one week.
Nutrition Facts : Calories 207 kcal, Carbohydrate 7 g, Protein 2 g, Fat 20 g, SaturatedFat 18 g, Sodium 13 mg, Sugar 4 g, ServingSize 1 serving
COCONUT WHIPPED CREAM (NON-VEGAN)
This is from Emeril Live EM1G34e. I saw the vegan version of this and searched for a regular recipe. This is it.
Provided by Nana Lee
Categories Dessert
Time 5m
Yield 1 batch
Number Of Ingredients 4
Steps:
- In a bowl, whip the cream until soft peaks start to form.
- Add the sugar and whip until stiff peaks form.
- Whip in the coconut milk.
- NOTE: The whipped cream will loose some of its volume with the addition of coconut milk; do not be alarmed. This is meant to be a loose whipped cream.
Nutrition Facts : Calories 837.1, Fat 81.4, SaturatedFat 57.6, Cholesterol 204.1, Sodium 130.7, Carbohydrate 26.5, Fiber 3.3, Sugar 19.1, Protein 7
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- Start with a chilled can of coconut milk, that has been stored in the fridge overnight. (You can also freeze it for 30 to 60 minutes to speed the process.) When you remove the chilled can, be careful not to shake it. You want the cream that floats to the top to stay separated from the liquid portion at the bottom.
- Carefully open the can of coconut milk and scoop the thickened cream into a large bowl. The amount of cream may vary in each can, but you should get roughly 1 cup (give or take) of coconut cream per 15 oz. can. Reserve the remaining liquid in the bottom of the can for a morning smoothie.
- Add the pure maple syrup and vanilla extract to the coconut cream in the bowl. Use an electric mixer to beat everything together until smooth. This should take 1 to 2 minutes. Taste and add more sweetener, if needed.
- Serve the coconut whipped cream right away, or store it in an airtight container in the fridge for up to a week. The cream will thicken up even more when chilled, but you can whip it again to help it fluff up, or just let it sit on the counter for 15 minutes, and stir well. For a "piped" look, scoop the cream into a piping bag with a frosting tip, and squeeze it onto your favorite desserts. (See brand recommendations in this post to see which brand of coconut milk works best for this.)
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