Coconut Whipped Cream
By á-4202
Ingredients
- Firmer Whipped Cream:
- Firmer Whipped Cream:
- Firmer Whipped Cream:
- 2 2 2 cans (15.33 oz each) coconut milk, refrigerated
- 2 2 2 cans (15.33 oz each) coconut milk, refrigerated
- 2 2 2 cans (15.33 oz each) coconut milk, refrigerated
- 2 2 2 TBS maple syrup or honey
- 2 2 2 TBS maple syrup or honey
- 2 2 2 TBS maple syrup or honey
- 1 1 1 tsp vanilla extract
- 1 1 1 tsp vanilla extract
- 1 1 1 tsp vanilla extract
- Softer Whipped Cream:
- Softer Whipped Cream:
- Softer Whipped Cream:
- 1 1 to can of coconut milk, refrigerated (it has to be Thai Kitchen or Native Forest with an added thickener)
- 1 1 to can of coconut milk, refrigerated (it has to be Thai Kitchen or Native Forest with an added thickener)
- 1 1 to can of coconut milk, refrigerated (it has to be Thai Kitchen or Native Forest with an added thickener)
- 2 2 2 TBS maple syrup or honey
- 2 2 2 TBS maple syrup or honey
- 2 2 2 TBS maple syrup or honey
- 1 1 1 tsp vanilla extract
- 1 1 1 tsp vanilla extract
- 1 1 1 tsp vanilla extract
Details
Preparation time 15mins
Cooking time 15mins
Preparation
Step 1
1) For the firmer whipped cream: scoop off the solid coconut cream from the top, leaving the liquid behind for another use. Place the coconut cream, sweetener and the vanilla in a mixer and beat on high for 10 mins until the whipped cream is fluffy.
2) For the softer whipped cream: pour the entire can of coconut milk and add the sweetener and the vanilla. Beat the mixture on high for 15 mins until the cream is light, fluffy and holds a very soft peak.
3) Serve both types of whipped cream as soon as possible for best results. The softer whipped cream will usually hold in the refrigerator up to 2 days without separating. The firmer version usually starts to separate in a day.
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