Recipe: Whipped coconut cream

It’s actually a bit embarrassing that I don’t already have this recipe on the blog. I have been making whipped coconut cream for a couple of years now and it is a delicious alternative to traditional whipped cream.

The trick is to separate the cream from the water, so put a can of your chosen coconut milk in the fridge for several hours or preferably overnight. I usually have a couple of cans in the fridge so they are ready to use whenever I make a recipe that requires coconut cream only.

You can use the whipped cream in desserts, spoon it onto pancakes or a favourite in my house is to serve it with a platter of mixed fruit.

While writing this I am actually wondering why I have not tried adding other flavours than vanilla powder/extract to the coconut cream, e.g. melted chocolate, raspberry/strawberry or maybe even lemon/orange juice.

It would be great to hear from you if you have you tried adding flavours to coconut cream!

IMG_5466

Ingredients

1 can of coconut milk (cream separated from the water) – full fat! Of course!
1/2 tsp vanilla powder or vanilla extract (optional)

Open the can and scrape the coconut cream straight into a bowl, leaving the water at the IMG_5459bottom. Don’t throw this away! It’ll make a tasty addition to a smoothie or juice!

Whip the cream with either a hand or stand mixer until light and fluffy and resembling whipped cream. It will take 3-4 minutes with a hand mixer, maybe a little less with a stand mixer.

You can store any leftover cream in the fridge in a sealed container for up to one week. It will go a little hard in the fridge so you may need to whip it again.

Some cans of coconut milk are grey’ish in colour. This is purely visual, but the cream looks more appetizing when it’s white, however, no matter the colour the taste is the same!

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