Whipped Coconut Cream Food

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!

WHIPPED COCONUT CREAM

Steps:

• Place a large bowl and whisk in the freezer for 10 minutes. Open the chilled coconut-milk cans, and skim cream from tops. Make sure not to get the thin liquid from bottom of can, or cream will not become stiff when whipped. Place cream and sugar in bowl; whisk until thick and stiff. Store in an airtight container in the refrigerator for up to 2 hours.

COCONUT WHIPPED CREAM

Steps:

• Combine all of the ingredients in a stand mixer fitted with the whisk attachment and whisk until soft peaks form.

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.

COCONUT WHIPPED CREAM

Steps:

• Put the can of coconut milk/cream in the fridge for at least 4 hours.
• I have found it works much better when you leave it for a few days. Also chill your bowl and whisk if you use these. They will definitely help with the whipping.
• Open the can and remove the coagulated cream from the top of the can. Save the rest for something else.
• Whip the coconut cream until thick and fluffy.
• Gently beat in the rest of the ingredients.
• Keep in the fridge.
• Use ASAP.
• For a stiffer topping whip in some soft vegetarian gelatin or powdered agar agar in equal amounts.
• Bon Appetit!

WHIPPED COCONUT CREAM

Steps:

• Using a spoon, carefully separate the thick, heavy cream from the top of the watery stuff below and put the thick cream in a medium sized ceramic bowl (big enough to use beaters in).
• Cover with plastic wrap and refrigerate for at least 1/2 an hour, up to 2 hours.
• Create the cold version of a double boiler (described above).
• Add the agave nectar or maple syrup and extracts.
• beat all ingredients together on a medium speed until peaks begin to form. You may want to taste test as you are beating, and add more sweetener if it tastes really coconutty.
• Refrigerate until ready to serve. Serve the way you would whipped cream.