Ways to Make Coconut Whipped Cream

Coconut whipped cream is a delicious substitute for traditional whipped cream. It is a fantastic choice for vegans and lactose intolerant people because it is dairy-free.

It creates a great topping for any dessert or beverage thanks to its delectable tropical flavors. You can whisk up some coconut cream and serve it plain or with your preferred flavorings or sweeteners.

Equipment

a stand or electric mixer (or balloon whisk).

a big bowl. preferably glass or metal

For the powdered sugar, use a sifter (if using)

Ingredients

1 can of coconut cream, about 400 ml (13 ounces), chilled overnight (see note 1).

15 grams of powdered sugar per tablespoon (optional) Review note 2

1 teaspoon vanilla extract or 1 vanilla pod's seeds (optional) review note 3

Instruction

Refrigerate the coconut cream can overnight. The cream and water in a properly refrigerated coconut cream can will separate, with the cream rising to the top. Additionally, it aids in the cream's solidification, making it easier to whip into a light, fluffy texture. Review note 4

Refrigerate the bowl for about 10 minutes before using it.

Open the can and pour the solids into a basin made of cool glass or metal.

Pour the remaining water out, then set it aside to add to your favorite smoothies.

Beat the firm cream on low speed for 5 minutes, or until the chunks of coconut cream break down into tiny bits.

Increase the speed to medium and continue whipping: if any liquid separates from the coconut cream, drain it. Depending on the brand of cream you use, the coconut cream may appear curdled as you whisk it, but keep going.

As you whip the cream, it becomes smooth and creamy.

At this point, if using, add any sweeteners or flavors. Beat the cream continuously until soft peaks and a smooth texture appear.

Because whipped coconut cream does not keep well in hot temperatures, use it right away or store it in an airtight container in the refrigerator for up to a week.

Notes

1. Use only canned, full-fat coconut cream. Coconut milk that is low in fat or packaged in cartons won't whip up or work in this recipe.
2. If the coconut cream becomes too thick and stiff after adding your flavoring, such as cocoa powder or powdered sugar, you may always thin it down with a bit of the conserved coconut water, a teaspoon at a time, while blending. It becomes smoother and fluffier as a result.
3. After the cream has reached the proper whipped consistency, if using, add any liquid sweeteners or flavors.
4. Making the whipped cream requires chilling the coconut cream in the refrigerator for an entire night. You won't be able to quickly prepare a can of coconut cream that is warm or at room temperature. The unopened container should be chilled to ensure that the milk separates and the cream solidifies.
5. If you want to whip cream quickly, you can use whip cream chargers and cream whippers.

Nutrition information

561 calories, 53g total fat, 25g carbs, 8g protein, 18g sugar, and 0mg cholesterol are contained in 1 cup (250 ml).