Coconut Whipped Cream
Serving Size: 3
DESCRIPTION
This rich and creamy coconut whipped cream is the ideal alternative to dairy-free or vegan diets. It only requires 6 simple ingredients and a few minutes to whip up. It's ultra-rich and indulgent in flavor and texture, perfect to top over your lattes, cakes, smoothies, pies, and more.
INGREDIENTS
- 13.5 ounces coconut milk, canned full fat
- ½ cup coconut oil
- ¼ teaspoon cream of tarter
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
METHOD
- Liquify the coconut oil by using the microwave for 10-30 seconds. Then blend coconut oil and coconut milk together in a high-speed blender till it forms a bubbly cream like consistency.
- Transfer the vegan cream into a mixing bowl, cover, and refrigerate for 6 hours or overnight.Note: It's best not to change the chilled mixing bowl when ready to whisk for a light and fluffy consistency. Chilled mixing bowls will avoid the cold vegan whipped cream from heating up.
- After the vegan cream is completely chilled, mix together the dry ingredients in a separate bowl: powdered sugar, cream of tarter, and salt.Note: Sifting the powdered sugar can help prevent lumps in the whipped cream.
- To whip the cream: Place dry ingredients and vanilla to the chilled mixing bowl with cream. Whisk at medium-high speed for about 2 minutes till it starts to create stiff peaks. Be careful not to over whip the cream - Stop, once it starts creating stiff peaks.Note: I prefer using a stand mixer with the whisk attachment. However, electric hand mixers will do too.
- Serve immediately or cover and refrigerate for later use.
NOTES
- Quality matters: Use high-quality, full-fat coconut milk for the best results. The only ingredients on the can should be coconut, water and guar gum. My best results come from Thai Kitchen's full fat coconut milk.
- Chill thoroughly: Always start with chilled coconut milk and a cold mixing bowl to prevent heating up the milk as you whip it.
- Use a stand mixer: I always prefer using a stand mixer with a whisk attachment for the best results. However, electric hand mixers can work if that’s all you have available.
- Don’t over-whip: You want to stop as soon as stiff peaks start to form. Over-whipping can cause the cream to break and lose its fluffy texture.
- Sift the sugar: Sift the powdered sugar to prevent lumps in the whipped cream.
NUTRITION
Calories: 382kcal | Carbohydrates: 20g | Fat: 36g | Saturated Fat: 30g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 194mg | Potassium: 1mg | Sugar: 20g | Calcium: 1mg | Iron: 0.03mg
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