COCONUT WHIPPED CREAM
Coconut whipped cream, also known as vegan whipped cream, is the perfect topping for any dairy-free or vegan dessert. It's light, creamy and entirely plant-based. Like regular whipped cream, you can also add flavoring--citrus zest, espresso powder or a different extract--to this basic recipe to customize the flavor. Refrigerating the can of coconut milk or cream overnight allows the fat/cream to separate from the liquid and solidify.
Provided by EatingWell Test Kitchen
Categories Vegan Thanksgiving Dessert Recipes
Time 5m
Number Of Ingredients 3
Steps:
- Using a fine-mesh sieve, strain coconut cream (or coconut milk) solids from the liquid. Place the solids in a large mixing bowl. Reserve the liquid for another use.
- Add confectioners' sugar and vanilla to the solid coconut cream. Beat with an electric mixer on low until combined. Continue to beat on high until smooth and creamy, 1-2 minutes. Scrape down the sides of the bowl; beat for another 30 seconds.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 1.7 g, Fat 6.5 g, SaturatedFat 6.5 g, Sodium 5.4 mg, Sugar 1.7 g
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
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 WHIPPED CREAM (NON-VEGAN)
This is from Emeril Live EM1G34e. I saw the vegan version of this and searched for a regular recipe. This is it.
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.
- NOTE: The whipped cream will loose 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 837.1, Fat 81.4, SaturatedFat 57.6, Cholesterol 204.1, Sodium 130.7, Carbohydrate 26.5, Fiber 3.3, Sugar 19.1, Protein 7
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- Place the can or container of full fat coconut milk in the refrigerator for at least 8 hours or overnight.
- Once it's chilled, carefully open the can and scoop out the coconut cream. Discard any coconut water or liquid. Place it in a mixing bowl along with the powdered sugar and vanilla extract.
- Beat on medium high speed until soft peaks form. Taste and adjust the amount of sugar if needed.
- Enjoy immediately or store in the refrigerator. It will firm up in the refrigerator, but it will keep for about 5 days.
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