Coconut Whipped Cream
This recipe is adapted from ‘Dairy Free Made Easy, by Alisa Marie Fleming.
Coconut is a wonderful, dairy-free alternative and the fat it contains is actually good for the thyroid and helps to raise your metabolism. I had tried countless time to take the rich coconut cream found in the top layer of a can of coconut milk and whip it into submission the way one would cream from a cow. Well, I can tell you, it just doesn’t work. All I was ever left with was some nice tasting coconut cream that in no way resembled fluffy, delicious whipped cream.
This year over Thanksgiving my daughter and I decided to give it one more try. We discovered this recipe and it worked beautifully. Now do realize this is not something that’s a daily part of your diet. This is for your birthday or a special occasion only. There’s really nothing wrong with the coconut, it’s the sugar that requires me to give this precautionary warning. You could try it with stevia and then it would be ‘safer’ to use a bit more often.
Enjoy! I promise you that you won’t be missing the ‘real’ thing with this recipe!
- 2 cans full fat coconut milk (13.5 oz cans) – unflavored and unsweetened
- 1/3 cup powdered sugar or to taste (you could substitute Stevia here, but you would have to decide on the amount)
- 1 – 4 Tbsp coconut flour or tapioca flour (add 1 Tbsp at a time) – try tapioca first. It’s easier to find and is a finer texture. The coconut four is still good, but makes a grainier product.
- 1 Tbsp vanilla extract or to taste
Cooking time 15mins
1.Chill the cans of coconut milk overnight in the fridge
2.Open the cans, drain off the clear liquid and transfer the cream to a chilled bowl, using a rubber spatula to scrape all the cream out of the cans
1.Beat the thick coconut cream in the chilled bowl with a hand mixer until thick and fluffy
2.Add the vanilla, then gradually beat in the powdered sugar and coconut or tapioca flour, 1 or 2 Tbsp at a time, testing for flavor and consistency
3.For flavored whipped cream, add some cinnamon, instant coffee, or cocoa powder (you may want to increase the sugar a bit); or replace the vanilla with almond or coconut extract or a liqueur
4.Using a rubber spatula, transfer the coconut cream to a covered storage container, and chill for 2 hours until the mixture firms. Serve chilled.