Whipped Coconut Cream
January 26, 2020
Categories: Desserts, Side Dishes, Fruit, Coconut, Asian, Malaysian, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Baby Shower, Birthday, Christmas, Easter, Entertaining, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Refrigerator, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spring more
"I have made this a few times and it turns out perfectly. I have used it sweetened on fruit and unsweetened mixed with chives to top soups or as a side garnish to savory dishes. Not only did this cream look amazing as a garnish in the soup but tasted pretty darned good also. Honey or Maple syrup can be used to sweeten the cream, but only after whipping, otherwise it will not whip and go fluffy ~ although using a sweetener like these will make a softer cream. Note: Place your can of coconut milk in the refrigerator for 1-2 days before using in this recipe."
- Serving Size: 1 (71.5 g)
- Calories 284.3
- Total Fat - 4.2 g
- Saturated Fat - 4.2 g
- Cholesterol - 0 mg
- Sodium - 440.2 mg
- Total Carbohydrate - 60.8 g
- Dietary Fiber - 1.7 g
- Sugars - 52.5 g
- Protein - 0.4 g
- Calcium - 4.1 mg
- Iron - 0.3 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
NOTE: Chill the unopened tin of coconut milk in the fridge overnight or longer. Do not shake or tip the can, so the cream with settle to the top.
Before starting ~ Place a bowl and the beaters from your electric mixer in the fridge for at least 30 minutes.
Open the tin of coconut cream, taking care not to shake it. After being in the fridge the coconut cream will have separated ~ the cream will have risen to the top and the water to the bottom.
Using a spoon carefully scoop out the coconut cream and place into the cold mixing bowl. My leftover coconut water was used in a shake!
Using an electric mixer ~ whip the coconut cream (using the chilled bowl and beaters) on a low to medium speed, then increase to high speed. Beat the cream until the whipped cream is soft and fluffy, and it holds a soft peak, (or beaten to your liking) ~ this will take up to 8 -10 minutes (pending on the brand of cream); Add the sugar and vanilla extract to coconut cream & continue to beat for 1 -2 minute's more. Taste and add more sugar if desired.
Serve over your favorite dessert or fruits.
Use straight away as you would whipped cream otherwise the cream can be stored in an airtight for up to 1 -2 days in the fridge; The cream may continue to thicken in this time.
Tips & Variations
No special items needed.