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
NON DAIRY COCONUT WHIPPED TOPPING
Make and share this Non Dairy Coconut Whipped Topping recipe from Food.com.
Provided by Media Magic Momma
Categories Frozen Desserts
Time 10m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 3
Steps:
- 1. Chill the unopened can of coconut milk in the fridge before you begin.Give it an hour or two to fully chill. It needs to be cold so the cream and liquid portions separate. When you open the can, the solid portion will be on top.
- 2. Scoop the solid part into your blender. (Hang on to the liquid underneath.).
- 3. Next add the sugar (if using) and vanilla and blend on high to achieve a smooth, creamy mixture.
- 4. It only takes a few minutes, start to finish!
Nutrition Facts : Calories 102.4, Fat 8.1, SaturatedFat 7.2, Sodium 5.1, Carbohydrate 7.8, Sugar 6.6, Protein 0.8
NON DAIRY COCONUT WHIPPED TOPPING
Make and share this Non Dairy Coconut Whipped Topping recipe from Food.com.
Provided by Media Magic Momma
Categories Frozen Desserts
Time 10m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 3
Steps:
- 1. Chill the unopened can of coconut milk in the fridge before you begin.Give it an hour or two to fully chill. It needs to be cold so the cream and liquid portions separate. When you open the can, the solid portion will be on top.
- 2. Scoop the solid part into your blender. (Hang on to the liquid underneath.).
- 3. Next add the sugar (if using) and vanilla and blend on high to achieve a smooth, creamy mixture.
- 4. It only takes a few minutes, start to finish!
Nutrition Facts : Calories 102.4, Fat 8.1, SaturatedFat 7.2, Sodium 5.1, Carbohydrate 7.8, Sugar 6.6, Protein 0.8
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- Place a can of organic coconut milk in the refrigerator overnight or for at least 4-6 hours to get very cold.
- Tip: I place the metal mixing bowl from my electric mixer in the refrigerator about 1 hour before I make the coconut whipped cream to get the bowl cold.
- Place the thick, white coconut cream from the can of coconut milk into the cold mixing bowl and using the electric mixer, and whipping attachment, mix for about 1 minutes, trying to make sure to remove all lumps and make whipped cream very smooth.
- Add the organic powdered sugar and mix for another minute. Taste for desired sweetness level and add more sweetener if needed. Then add the vanilla extract and mix until combined (about 20 seconds).
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