HOW TO MAKE COCONUT WHIPPED CREAM
An easy, step-by-step recipe for how to make coconut whipped cream! Perfect for topping vegan and non-dairy desserts.
Provided by Minimalist Baker
Categories Vegan
Time 10m
Number Of Ingredients 3
Steps:
- Chill your coconut cream or coconut milk in the refrigerator overnight (see notes for top brands!), being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
- The next day, chill a large mixing bowl 10 minutes before whipping.
- Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
- Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour - 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.
- Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth - about 1 minute. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed.
- Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!
- Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It's also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!
Nutrition Facts : ServingSize 1 quarter-cup servings, Calories 126 kcal, Carbohydrate 6.8 g, Protein 0.9 g, Fat 9.8 g, SaturatedFat 8.9 g, Sodium 22 mg, Sugar 6.7 g
COCONUT RUM CREAM
We loved drinking a little coconut rum cream in our morning coffee on vacation in Jamaica, but could never find it when we returned home. After looking up several recipes I decided to make some adjustments and came up with my own version. Add a little to your coffee or serve over ice as a cocktail.
Provided by jdilenge
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 20m
Yield 32
Number Of Ingredients 8
Steps:
- Heat cream and chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula until chocolate is melted; remove from heat and cool.
- Blend cooled chocolate mixture, sweetened condensed milk, rum, coffee granules, cinnamon, vanilla extract, and coconut extract together in a blender on high speed until smooth.
Nutrition Facts : Calories 95 calories, Carbohydrate 8.4 g, Cholesterol 14.9 mg, Fat 4.5 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 2.8 g, Sodium 19.9 mg, Sugar 8 g
COCONUT-RUM WHIPPED CREAM
Another version of whipped cream. This came from The Terrific Pacific Cookbook. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Mandy Rose Bell" on Jul 29, 1997
Provided by Nana Lee
Categories Dessert
Time 5m
Yield 1 batch
Number Of Ingredients 4
Steps:
- In a bowl, whip the cream until soft peaks start to form.
- Add the sugar and whip until stiff peaks form.
- Whip in the coconut milk.
- Gently fold in the rum.
- NOTE: The whipped cream will lose some of its volume with the addition of coconut milk; do not be alarmed. This is meant to be a loose whipped cream.
Nutrition Facts : Calories 2181.1, Fat 210.8, SaturatedFat 152, Cholesterol 489.1, Sodium 357.9, Carbohydrate 59.6, Fiber 9.8, Sugar 40.3, Protein 19.3
RUM WHIPPED CREAM
Steps:
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.
COCONUT WHIPPED CREAM
Provided by Bobby Flay
Number Of Ingredients 5
Steps:
- Combine all of the ingredients in a stand mixer fitted with the whisk attachment and whisk until soft peaks form.
COCONUT RUM HOT CHOCOLATE RECIPE BY TASTY
Here's what you need: whole milk, white chocolate, cinnamon, coconut rum, whipped cream, marshmallow, white chocolate shard
Provided by Ellie Holland
Categories Drinks
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Gently heat the milk in a saucepan over a medium heat.
- Stir in the white chocolate, cinnamon, and rum.
- Take off the heat and pour into a tall glass.
- Top with whipped cream, marshmallows, and white chocolate shards.
- Enjoy!
Nutrition Facts : Calories 424 calories, Carbohydrate 47 grams, Fat 22 grams, Fiber 0 grams, Protein 8 grams, Sugar 46 grams
WHIPPED COCONUT CREAM (VEGAN WHIPPED CREAM)
Here in the Northwest many friends are a) vegan b) avoiding dairy c) lactose-intolerant or d) all of the above. This recipe makes sure they don't miss out on one of the best parts of dessert: whipped cream! Keep a can or two of coconut milk in your fridge so that you're always ready to make this recipe! Variations on this basic version abound: add citrus zest, matcha (green tea) powder, cocoa, almond extract, pumpkin pie spice, mmm...! Plan ahead, because the coconut milk needs to chill overnight.
Provided by Karen Gaudette Brewer
Categories Desserts Frostings and Icings
Time 8h10m
Yield 4
Number Of Ingredients 3
Steps:
- Refrigerate can of coconut milk, 8 hours or overnight.
- Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
- Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
- Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 9.1 g, Fat 20.9 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 18.5 g, Sodium 12.8 mg, Sugar 6.4 g
COCONUT RUM CREAM CHEESE FROSTING
In honor of my new favorite cake, NurseDi's Mango Cake, recipe # 102221, I made a spoon-licking-good frosting that packs a great flavor but won't overpower that wonderful cake.
Provided by SusieQusie
Categories Dessert
Time 5m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Mix all together with a spoon & spread over cooled cake.
- Refrigerate leftovers (if you're lucky enough to have any leftovers). Just gets better as it sits.
- Note: I used the cartons of already whipped cream cheese as that's what I had on hand. Probably, (2) 8 oz. blocks whipped would work just as well.
Nutrition Facts : Calories 160.2, Fat 15, SaturatedFat 10.6, Cholesterol 33.3, Sodium 110.2, Carbohydrate 4.5, Fiber 0.6, Sugar 3.2, Protein 2.9
COCONUT MOUSSE WITH RUM SYRUP
Provided by Nancy Harmon Jenkins
Categories dessert
Time 6h40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Sprinkle gelatin over 1/2 cup of water and reserve.
- Using a whisk, mix coconut cream with yolks. Place in a heavy saucepan over low heat and cook, stirring, until mixture thickens.
- Add gelatin mixture and stir until gelatin dissolves. Set aside to cool.
- Beat egg whites until stiff, slowly adding 1/2 cup sugar while beating. Fold into coconut cream until well mixed.
- Boil remaining 1/2 cup sugar with the 1/2 cup water until thick and syrupy - 220 degrees on a candy thermometer. Cool and add rum and vanilla.
- Butter a charlotte mold. Soak ladyfingers thoroughly, one by one, in the sugar syrup and line the sides of the mold. Pour in a third of the coconut cream. Moisten more ladyfingers and layer over the cream. Repeat twice, ending with ladyfingers.
- Refrigerate at least 6 hours.
- Whip the cream just before serving, and unmold the mousse on a round platter. Garnish with candied violets and mint leaves, if desired. Serve with the whipped cream.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 6 grams, Carbohydrate 74 grams, Fat 19 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 12 grams, Sodium 114 milligrams, Sugar 53 grams, TransFat 0 grams
WHIPPED COCONUT CREAM
When cans of coconut milk are chilled in the refrigerator, the cream congeals at the top. Whipped with sugar, the cream makes a decadent nondairy topping that's perfect for Passover desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 2
Steps:
- Place a large bowl and whisk in the freezer for 10 minutes. Open the chilled coconut-milk cans, and skim cream from tops. Make sure not to get the thin liquid from bottom of can, or cream will not become stiff when whipped. Place cream and sugar in bowl; whisk until thick and stiff. Store in an airtight container in the refrigerator for up to 2 hours.
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