whipped coconut cream
This post may contain affiliate links to products I know and love.
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 cream solids only, discard the liquid
- 2 teaspoons of powdered sugar maple syrup, honey, or whatever sweetener you choose
Instructions
- Open your refrigerated can of coconut milk and skim off the cream solids or drain them.
- In the bowl of your mixer (preferably a chilled bowl), place your coconut cream solids.
- Add sugar and whisk until the cream is as thick as you like. I let my mixer go for about 2 minutes—store covered in the refrigerator until ready to use or serve.
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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