Whipped Coconut Cream
Created by Tisme on January 26, 2020
- Servings: 1
- Prep Time: 24h
- Cook Time: 15m
- Recipe #34182
Ingredients
- 1 can (400 ml) coconut cream, (chilled for at least 24 hours)
- 2 tablespoons icing sugar ( or 1 teaspoon maple syrup or honey)
- 1 teaspoon pure vanilla extract
How to Make
-
Step 1: 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.
-
Step 2: Before starting ~ Place a bowl and the beaters from your electric mixer in the fridge for at least 30 minutes.
-
Step 3: 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.
-
Step 4: 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!
-
Step 5: 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.
-
Step 6: Serve over your favorite dessert or fruits.
-
Step 7: 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.
Nutritional Facts
- 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