Whipped Coconut Cream Vegan Whipped Cream Food

HOW TO MAKE COCONUT WHIPPED CREAM (EASY & FLUFFY!)

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.

VEGAN WHIPPED CREAM

Steps:

• Chill a can of coconut milk in the fridge overnight.
• On the next day, place your mixing bowl in the freezer for about 10 minutes before you start making the whipped cream.
• Get your can of coconut milk out of the fridge. Be careful not to shake it. Carefully scoop out the hard part in your cooled mixing bowl and leave the watery part at the bottom of the can behind.
• Use a hand mixer and whip the coconut cream until it's fluffy. Sweeten it with sweetener of choice (start by adding 1/4 cup of powdered sugar).

HOW TO MAKE COCONUT WHIPPED CREAM

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!

COCONUT WHIPPED CREAM

Steps:

• Using a fine-mesh sieve, strain coconut cream (or coconut milk) solids from the liquid. Place the solids in a large mixing bowl. Reserve the liquid for another use.
• Add confectioners' sugar and vanilla to the solid coconut cream. Beat with an electric mixer on low until combined. Continue to beat on high until smooth and creamy, 1-2 minutes. Scrape down the sides of the bowl; beat for another 30 seconds.

WHIPPED COCONUT CREAM (VEGAN WHIPPED CREAM)

Steps:

• Refrigerate can of coconut milk, 8 hours or overnight.
• Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
• Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
• Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.