Whipped Coconut Cream
Whipped Coconut Cream
Equipment
- Measuring Equipment (Cup/Tablespoon/Teaspoon)
- Food Processor with Whisk Attachment (optional, but recommended)
- 2 Bowl or Container
Ingredients
- 400 ml Coconut Cream (1 Can)
- 50 ml Heavy Whipping Cream [35% fat or higher] (1/4 Cup) (optional)
- 25 grams Powdered Sugar
- 1 Teaspoon Vanilla Extract (optional)
Instructions
- Chill the can coconut cream in the refrigerator 24 hours before. This will greatly help separate the water and cream.
- Carefully drain the water from the cream. (You can save this coconut water for other use)
- In a chilled mixing bowl, or food processor, add the coconut cream, heavy cream, sugar, and vanilla extract.
- Whip the mixture with a whisk until bubbles no longer collect on the surface. This takes about about 3 minutes with a Kitchenaid on medium speed.
- The final version should be less than stiff (like a whipped cream would be) and still pourable.
Making Whipped Coconut Cream
A lot of people don’t realize this, but it’s possible to create whipped coconut cream. It’s a great vegan alternative, a good options for a range of desserts, and a perfect complement to a number of cocktails. What’s more is that it’s really east to create. If you’re tried our Whipped Cream and/or Partially Whipped Cream recipes, you’ll have no problem doing this.
Generally speaking, this whipped cream does NOT whip up exactly like cream from a cow. Because it’s missing the fat found in real cream, it doesn’t have the same structure to whip together. The end result will be much weak, less stiff finished product.
To help fight these issues, I’ve added some real cream and powered sugar into the mixture. This will put some of the form back. Also keep everything as cold as possible. If the mixture starts heating up towards room temperature, it will lose it’s peaks and flatten out.
Coconut Cream Vs Coconut Milk
Coconut milk and cream come from the same place, coconuts, and the same process is used to create both products. Fresh shredded coconut is soaked in water and then squeezed through a milking bag. The first pass is called coconut cream.
The liquid can be returned the same shredded coconut with additional water added. It will soak for a while longer and then squeezed through a milking bag again. It will be thinning than the first pass because of the additional water, but it will yield double the amount of liquid. This is coconut milk.
Can Coconut Milk Be Used In Place of Coconut Cream?
Yes. However, coconut milk is thinner so it will need to whipped longer and the end result will be less stiff than with cream. Also, because coconut milk has more coconut water in it that needs to strained out, it will yield less finished product. Expect the end results to be 20-30% less.
Making It Vegan-Friendly
To make this recipe vegan-friendly, simply omit the heavy cream from the ingredients. The finished product will be less stiff, but to help make up the difference, double the amount of powdered sugar.
Coconuts Make Almost Everything Better
This coconut whipped cream is great on so many things. Honestly, you can just eat with a spoon if you want. A dollop works great many desserts, pairing especially well with chocolate cakes. It’s also super yummy on a coffee.
As mentioned above, it’s can be a fantastic addition to some cocktails. We created our own coconut cocktail to help you get you stated on thinking about your own possibles.
You can put your cocktail making skills to the test with:
- Breaking Dawn (coconut coffee cocktail) coming soon
I would avoid using whipped coconut cream in an Irish Coffee, but you’re welcome to do whatever makes you happy.
The coconut is not a nut…