whipped coconut cream
Last night, before nodding off to sleep with a cookbook in hand, I read “whipped coconut cream.” What? First of all, chilling coconut milk solidifies the cream, separating it from the liquid? Secondly, once it’s beaten, the cream makes a delicious coconut whipped cream?
For years I thought the only whipped topping worth having was heavy whipping cream whipped in a mixer. (Sorry Cool Whip lovers!) I love to prove myself wrong. And, I love LOVE that it happened while reading a good ol’ fashioned cookbook.
Making whipped coconut cream is this easy!
Here’s what I want you to do next time you are at the grocery store. Buy a can of coconut milk, even if it sits in your pantry for three months. Because one day you will move on to step two. I promise.
Secondly, take your can and chill it in the fridge overnight. Set a reminder on your phone for the next day to come back and finish!
After 24-hours, open the can and drain all of the liquid from the separated cream at the top.
Lastly, scoop the remaining cream solids (no liquids!) with a bit of sugar into a mixer and whisk until it’s as thick as you like.
Top some fresh fruit, your latte or hot chocolate, frost a cupcake, or fill something yummy like eclairs and cover with bittersweet ganache.
It’s the perfect non-dairy whipped cream and delicious gluten-free/dairy-free dessert.
Lucy and Baby – Shower Menu
- Quiches – Ham & Cheese, Lorraine, Cheese Trio
- Greens – Kale and Brussels with Pecorino and Toasted Almonds, Edamame, Asparagus, and Mint
- Sweets – Baby Eclairs with Coconut Cream and Chocolate Ganache, Orange Cranberry Scones, Fruit & Cheese Board with Fig Jam
- Drinks – Mimosas & Coffee
Whipped Coconut Cream
Ingredients
- 1 can chilled coconut milk
- 1 tbsp of powdered sugar or sweetener of your choice
Instructions
One day ahead of whipping:
- Put a can of coconut milk upside down in the refrigerator overnight!
- Find a place where it won't be jostled or moved around. Keep it still and upside down until it's time to open the can.
15 Minutes Ahead:
- Put the bowl of your mixer or the mixing bowl you are using in the freezer to chill.
- Take the bowl out right before you want to whip your coconut milk.
Whipping Instructions:
- Gently turn your can of coconut milk right side up without shaking or disturbing the contents. You want the liquids and the chilled coconut fat to stay separated.
- Open your refrigerated can of coconut milk, right side up, and tip out the liquid using the lid to hold back the solids. Alternatively, you can drain the solids carefully in a mesh strainer over a bowl.
- Place your coconut cream solids in a chilled bowl of your mixer with the whisk attachment.
- Whisk until the cream is thick. About 1 minute is all it takes.
- To test your whipped cream, take a spoon and see if the cream stays on the spoon when you turn it upside down.
- Add the sweetener of your choice and continue whipping or stirring by hand for a few more seconds until the sweetener is combined.
Equipment
This post contains affiliate links to products I know and love. I recommend any of them for this recipe!
Nutrition
Give it a try and tell me how you used it.
Visit these celebrations for more baby shower ideas and inspiration, including instructions for these onesies we keep coming back to!
Enjoy!
~Heather
Last Updated on June 15, 2022 by Heather Bursch
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