Thursday, February 7, 2013

Coconut Milk Whipped Cream

For those of you who cannot tolerate milk products (or just enjoy the taste of coconut), you have to try this stuff!  Coconut whipped cream is made from canned (full-fat) coconut milk, sugar and whatever other flavorings you prefer!  I've never been able to get this stuff as thick and creamy as milk-based whipped cream, but I promise you that it tastes amazing and you won't miss a thing!

There's quite a few different ways to whip up this stuff online.  I found the initial recipe at a blog called, but there are a bunch of sites that I researched before trying it out on my own.

Coconut Milk Whipped Cream

1 can of full-fat coconut milk (Thai Kitchen regular or organic works really well)
3 tbls to 1/4 cup of powdered sugar (you have to judge this on your own, but I prefer 1/4 cup)
1 tsp vanilla extract (or any kind of extract)

When using the coconut milk, do not shake the can before opening.  You want the fat to remain separated from that milk in the can.  So, open the can and use a spoon to gently take out the solid fat coconut and leave the thin milk in the can.  If a little bit makes it in with your solid stuff, that's fine.

Next, add your desired amount of sugar.  Remember that you should start small because you can always add more, but can't really take it away later.  You can also use other sources of sugar for this recipe.  You could use maple syrup, honey, granulated sugar and probably even sugar-substitutes.

The last step is to add the extract.  For this step, you could use any extract you like.  I really enjoy 1 tsp of vanilla and 1/2 tsp of almond extract.

Yield: 1 cup of whipped cream

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