A Step-by-Step Guide to Creating Heavenly Whipped Coconut Cream
If you’re lactose intolerant, vegan, or simply want to try something new, whipped coconut cream is an amazing alternative to traditional whipped cream. But creating a light and fluffy whipped coconut cream can be tricky, which is why we’ve put together this step-by-step guide to help you create the perfect coconut cream every time.
Gather Your Ingredients
The first step to creating heavenly whipped coconut cream is to gather your ingredients. You’ll need the following:
– 1 can of full-fat coconut milk (make sure it’s the canned variety, not the boxed kind)
– 1-2 tablespoons of granulated sugar (or a sweetener of your choice)
– 1 teaspoon of vanilla extract or other flavourings (optional)
Chill the Coconut Milk
Before you start whipping, you’ll need to chill your canned coconut milk in the fridge for at least 24 hours. This will separate the cream from the liquid, which is essential for creating whipped coconut cream.
Remove the Cream
Once your coconut milk has chilled, remove the can from the fridge and carefully flip it over. Open the can from the bottom and pour off the liquid, saving it for another use (such as adding it to a smoothie). What you’re left with is a thick layer of coconut cream.
Whip the Cream
Now it’s time to whip the coconut cream. Using a hand or stand mixer, beat the cream on high speed for 3-5 minutes, or until it becomes thick and fluffy. Make sure to scrape down the sides of the bowl with a spatula every so often to ensure that all of the cream is whipped evenly.
Add Sweetener and Flavourings
Once your coconut cream is whipped to your desired consistency, it’s time to add some sweetness and flavour. Add 1-2 tablespoons of granulated sugar (or a sweetener of your choice) and 1 teaspoon of vanilla extract (or other flavourings) to the bowl. Beat on low speed until the sugar is fully incorporated.
Use Immediately or Store in the Fridge
Your whipped coconut cream is now ready to use! Serve it alongside your favourite desserts, or use it as a dairy-free alternative to whipped cream in recipes. If you have leftovers, store it in an airtight container in the fridge for up to a week.
Whipped Cream Dispensers
In order to streamline the process of creating whipped cream (and whipped coconut cream), many people use whipped cream dispensers. These handy devices allow you to create whipped cream with the press of a button and can save you time and effort in the kitchen. To use a whipped cream dispenser, simply add your coconut cream to the canister, screw on the top, and charge it with a whipped cream charger. It’s a quick and easy way to create perfectly whipped coconut cream every time.
Q: Can I use low-fat coconut milk to make whipped coconut cream?
A: Unfortunately, low-fat coconut milk doesn’t contain enough fat to separate into cream and liquid, so it won’t work for making whipped coconut cream.
Q: Can I make whipped coconut cream without a mixer?
A: While a mixer will make the process easier and quicker, it’s possible to whip coconut cream by hand using a whisk. It will just take a bit more effort and time.
Q: Can I make whipped coconut cream ahead of time?
A: Yes, you can make whipped coconut cream ahead of time and store it in the fridge for up to a week. Just be aware that it may lose some of its fluffiness over time.