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Coconut whipped cream Recipe

   
 

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     Coconut whipped cream

Category   Desserts - Breads
Sub Category   None

Ingredients
1 can chilled golden star coconut milk
1/4-3/4 c powdered sugar
1/2 tsp maple syrup
 

Instructions
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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