Every time I make whipped coconut cream, I get asked…but how?! It replaces dairy whipped cream just as well (dare I say better). It’s so light and fluffy and has that similar quality to a dairy cream that lends itself flawlessly to whatever you pair it with. I also like coconut cream better than dairy for its ability to hold up so well, as it did above, sandwiched in between two fairly dense cookies and not spilling out of the sides when pressed.
I always have a can of coconut milk tucked away for the occasion of a special dessert, holiday pie or just because it’s DELICIOUS.
In the picture above, I sandwiched whipped coconut cream (with a little maple syrup) in between two soft and chewy ginger molasses cranberry cookies.
I’m sure I’ve posted how to make it a few times before but it’s usually mixed in with another dessert. I figure it deserves a page all to itself, eh?
All you need for this is:
1 can of full fat coconut milk
You can add in sweetener or flavoring if desired, but taste it first before you start adding. The flavor of it on its own is quite nice and goes with just about anything.
Do NOT shake the can! I know sometime it’s tempting to give a can of anything a good shake (I don’t know why…) but this will make it fairly impossible for the cream to separate well.
Refrigerate your can over night, at least 12 hours.
Chill a mixing bowl to use for whipping as well.
Open the can (again, without shaking or tilting it too much) and scoop out the thick cream that has risen to the top and plop it into your chilled mixing bowl.
Once you hit the layer of liquid coconut milk underneath, be careful not to get any of it into your bowl. Getting the milk mixed in with the cream will prevent it from whipping.
Using a whisk or a hand mixer, whip the cream until it’s fluffy and holds stuff peaks. It won’t take more than a few minutes.
Taste and add any sweetener or flavoring you like. Sometimes I add a few tablespoons of maple syrup or a teaspoon of vanilla.
Refrigerate the unused portion for up to a week.