Whipped Coconut Cream
An all-around amazing dessert enhancer, fantastic addition to cocktails, and vegan-friendly alternative. Simple to create and satisfying to eat.
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.