WHIPPED COCONUT CREAM, NON DAIRY

By Lsweetnell

No dairy topping. Do not confuse this with a frosting. It is more like whipped cream, just not dairy.

Other cooks have used coconut cream instead of coconut milk and saw success.
Recommend keeping this frosting chilled and the finished product chilled until just before serving. You might want to use the frosting right before serving. It is like regular whipped cream that is dairy, it is a delicate. So this is not like cream cheese frosting, it will not hold up that way.

Will not do well in a warm place for very long, so do not take to a summer picnic.
Using different extracts or ground spices you can flavor the whipped coconut cream for different uses.

Cocoa powder would be awesome to make chocolate whipped cream.

Ingredients

• 1 can (14 ounces) full-fat coconut milk or cream, chilled
• 1 tablespoon maple syrup (more to taste)
• 1 teaspoon vanilla extract
• optional: other flavor extracts, ground spices (like cinnamon) or cocoa powder

Details

Adapted from ebay.com

Preparation

Step 1

Using a hand mixer, whip the coconut cream with maple syrup, vanilla extract and other optional flavors until fluffy.

Advice from the original recipe creator:
The whipped coconut cream should be stable enough to ice cake or cupcakes with.
You can even fill it into a pastry bag with piping tip, to frost cupcakes with fancy swirl patterns.
Tips for Success:
Keep in mind that coconut cream is heat sensitive. If not serving right away, it should be stored in the fridge.
You can store unused coconut cream in the fridge, but you might have to re-whip it when ready to use.
*Unfortunately, with some brands of coconut milk this separation of cream and water does not occur. Thai Kitchen brand seem to deliver most consistent results.