The creamy ecstasy of whipped cream is a pleasure that has been long denied me. For vegans and those of us who are lactose intolerant, there is hope. The mighty coconut once again saves the day, this time it saves dessert with delicious Coconut Whipped Cream.
This is incredibly easy to make and can be used as a topping for a variety of desserts, is wonderful in coffee or homemade hot cocoa. My favorite is to use this for coconut cream pie, for an authentic coconut experience!
Coconut Whipped Cream
- 1 10 oz. can Organic Coconut Milk not light
- 1 -1/2 tsp Organic Cane Sugar
- 1/2 tsp Organic Vanilla
- 1/4 tsp Nutmeg
- 1/4 tsp Sea Salt
- Chill 10-ounce can of coconut milk overnight.
- Chill a mixing bowl and beaters in the freezer for at least 20 minutes.
- Flip chilled can of Coconut milk upside down and pour out liquid. Spoon the remaining 3/4 cup of cream into the chilled mixing bowl
- Add sugar, vanilla, nutmeg and salt.
- Beat on low speed for 30 seconds.
- Increase the speed to high and continue beating for about 2-3 minutes. It is ready when the the cream starts to fluff up and peaks form and stay in the cream. Do not overwhip or this will turn back into liquid.
- Serve immediately or may refrigerate for up to four hours, with slightly diminished fluffiness.
- Notes: If the cream has not separated fully there will be too much liquid in the cream to whip up fully. As a result, I keep a couple cans of coconut milk in the refrigerator so that I can have it on hand and ready when needed.
- You can flavor this however you would like. You could add peppermint, cinnamon, almond extract, etc. The coconut cream does not have a strong coconut flavor so you can basically go any route you would like with it. For sweetener I have used Coconut sugar, but find that Organic Cane Sugar or Cane Juice seems to work better. You could also use honey or maple syrup as sweeteners, but as both have strong flavors of their own it will color the taste of the cream.