Coconut Whipped Cream
- Prep 5 minutes
- Total 5 minutes
Coconut Whipped Cream is a dessert recipe on Avoteb. Plan on 5 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1 (14 ounce) can full-fat coconut milk, refrigerated for 24 hours
- 1-3 tablespoons powdered sugar (add to taste, also see other sweetener options below)
- 1 teaspoon vanilla extract, store-bought or homemade
Method
First, place your mixing bowl and beater in the freezer for 5-10 minutes to chill.
When you are ready to make the coconut whipped cream, remove the mixing bowl from the freezer. Then carefully remove the can of coconut milk from the refrigerator without shaking or tipping it. Lift the top of the can, then use a spoon to carefully spoon out the thick layer of coconut cream that should have separated to the top of the can, and move it to your chilled mixing bowl. (You will not use the layer of coconut water that has settled to the bottom of the can.)
Using a whisk attachment, beat the coconut cream on medium speed for 2-4 minutes, or until the cream becomes light and fluffy and small peaks form. Tip in in your sugar (or other sweetener) and vanilla extract, and beat until incorporated.
Plate the coconut whipped cream immediately, or move to a sealed container and refrigerate until ready to use. If the whipped cream becomes too firm in the refrigerator, you can re-whip it to reach the desired consistency.
*The level of sweetness in this recipe is totally up to you, and different brands of coconut milk have varying levels of sweetness, so It is worth adding sweetener to taste. The cook prefer to use powdered sugar, but you can also use granulated sugar, honey, agave or other sweeteners. The texture of different sweeteners may affect the consistency of the coconut whipped cream.
