Coconut Cream
July 1, 2017
This is a nice way to get some whipped, tasty, healthy fats for your next treat, requiring only 3 ingredients: coconut cream, maple syrup, and vanilla.
Whip up a batch and try it with fresh berries, pie, or strawberry almond shortcake.
Coconut Whipped Cream
Fridge time: 8+ hours,
Prep time: 10 min.
Ingredients
1 can refrigerated full-fat coconut milk (or cream)
1 Tbsp. maple syrup
Splash of vanilla extract
Directions
Refrigerate a can of coconut milk for a minimum of 8 hours. Overnight is the best option.
1 hour prior to mixing, place a metal mixing bowl and beaters in the freezer. This will help keep the cream from softening too quickly when you add it to the bowl.
Remove the can of coconut milk from the refrigerator and flip it upside down. Carefully open the bottom (now top) of the can without shaking. Pour the liquid out into a sealable jar and reserve for later use (works well in smoothies or as a nice tasty coconut water bevy). Scoop the solid cream out from the bottom of the can (the cream and liquid will have separated in the refrigerator) and place into a chilled mixing bowl.
On medium speed, beat the coconut cream with a hand mixer. After it begins to get creamy, beat on high until stiff peaks form (~4 minutes).
Add maple syrup and vanilla extract. Beat for 1 more minute to incorporate. Taste and adjust sweetener as desired.
Pro Tips
Fat Content: Use full-fat coconut milk from the can. If you use coconut milk from a carton or lite coconut milk, this will not work.
Serve & Store: Serve immediately for best consistency. Refrigerate leftovers in a sealed container for up to 3 days. Whisk gently to re-fluff before serving.
What ways do you enjoy eating coconut whip cream?