Coconut Whipped Cream

By Peggie

Make coconut whipped cream that is better than any whipped cream you’ve ever had before! Easy step by step instructions.

Ingredients

• 1 1 14 can Coconut Cream (400ml or 14 ounces)
• 1 1 14 can Coconut Cream (400ml or 14 ounces)
• 1 1 14 can Coconut Cream (400ml or 14 ounces)
• 3 3 3 Tbsp (30g) Powdered Sugar (Confectioners sugar) (optional)
• 3 3 3 Tbsp (30g) Powdered Sugar (Confectioners sugar) (optional)
• 3 3 3 Tbsp (30g) Powdered Sugar (Confectioners sugar) (optional)
• 1 1 1 tsp (5ml) Vanilla Essence (optional)
• 1 1 1 tsp (5ml) Vanilla Essence (optional)
• 1 1 1 tsp (5ml) Vanilla Essence (optional)

Details

Preparation time 10mins

Preparation

Step 1

Place the can of coconut cream into the coldest part of your refrigerator and leave it there overnight.

The next day, take it out and carefully open it (don’t shake it around!).

You’ll see that the cream part has separated from the water and risen to the top.

Scoop that out into a bowl, leaving the water behind. You can use the water in a smoothie or throw it out.

Using an electric whisk (I’ve done it with a hand whisk but it’s major arm power) whisk the cream until it thickens into perfect whipped cream consistency!

This can really take anything from a few minutes to 15 minutes, depending on the consistency of the cream when it begins.

I have heard of cases where the coconut cream and water doesn’t separate, this would mean you got a dud can. It has never happened to me, and I believe it’s rare! But for this reason, have a back up can in the refrigerator – you can always use the dud for making a creamy sauce.

For the best results you must use coconut CREAM though which is the full fat, intensified version of coconut milk.

Once you have whipped cream consistency, you can stop right there. You’re done! OR:
Add your powdered sugar and vanilla.

Whisk again until mixed in.

Sweetened whipped cream at your service!