Chill your coconut milk in the refrigerator overnight, 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 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.
Place hardened cream in your chilled mixing bowl. Beat for 30
seconds with a mixer until creamy. Then add vanilla (optional)
and powdered sugar and mix until creamy and smooth - about 1
minute.
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!
Notes
Using coconut cream yields more coconut whipped cream than
using full fat coconut milk, because it contains more cream and
less liquid.
Finding a good brand with consistent firmness is key! My go to is
Golden Star Coconut Milk.
Nutrition information is a rough estimate calculated with the
lesser amount of powdered sugar.
Recipe makes 1 1/2 cups coconut whipped cream.
Originally Submitted
7/10/2018
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