Whipped Coconut Cream
The cream skimmed from coconut milk transforms into rich fluff and holds up fantastically, perfect for dolloping onto your favorite desserts. This recipe yields a lightly-sweetened topping; add a teaspoon more sugar if you prefer a sweeter version.
- 1can1 can (14 ounces) full-fat coconut milk
- 1tablespoon1 tablespoon sugar or evaporated cane juice
- 1/2teaspoon1/2 teaspoon vanilla, rum, or other flavoring
Adapted from veganjoy.blogspot.com
1. Place a medium bowl (glass, metal, or ceramic are all fine) and beaters of an electric hand mixer in the freezer to chill.
2. Refrigerate coconut milk, in the unopened can, for at least an hour, or freeze for about 20 minutes. Be careful not to agitate the can too much as you do this; you want the fattier “cream” to rise to the top, leaving thinner coconut liquid underneath, and shaking it will prevent this.
3. Remove from refrigerator or freezer, and carefully open the can. Using a small spoon, slowly skim the cream from the top, and transfer to the chilled bowl. You should get about half the can before the thin liquid appears underneath; try not to include any of this. Reserve remaining coconut milk for another use (it's great in smoothies).
4. Add sugar and vanilla or flavoring, and begin whisking with the chilled beaters of an electric hand mixer. The cream is done when it thickens and soft peaks form when a beater is lifted. Stiff peaks may be achieved if the coconut milk is particularly high-fat, but don’t whip the cream so long that it warms and begins to liquefy.
5. Cover and refrigerate for up to 2 hours before serving, whisking briefly before using.