I’m late to the whipped coconut cream party. Really late. But if I’m late, that means so are other people. Maybe even people like you. And if you’re a fan of coconut, this is a treat not to be missed!
This delicious concoction first came to my attention when a friend sent me the link to a photo tutorial on Oh She Glows on how to make it. It’s just about as easy as whipped cream, with just a few extra simple steps. I’ve been all about the coconut lately, after extensive reading about the benefits of MCT’s (also known as MCFA’s). Here’s how my experience went.
You start with a can of full fat coconut milk (no lite stuff). I was unaware that this works better with coconut milk that does not contain guar gum, so make note of that. Mine seemed to turn out fine, but it didn’t quite reach the level of creaminess that Angela’s whipped cream reached. I’m not sure if that was due to guar gum, or if it just could have been beaten a little more. Regardless, it tastes delicious!
So back to the recipe, put your can of coconut milk to chill in the fridge overnight. This process separates and solidifies the fat in the milk. So why is the can upside down in the picture above? Because once your milk is thoroughly chilled, all the liquid will be on the bottom half of the can and the fat solidified at the top, so if you open it upside down you can just drain the milk off, and your left with the cream. Save the milk for smoothies, or you can take a gulp or two pre or post workout.
The chilled cream comes out really solid, and looks like vanilla ice cream. It’s a good idea to mix in a bowl that has been chilled for five minutes or so in the freezer (though not necessary), and you might as well chill the attachments for your electric mixer (stand or handheld). If using a handheld, start of the lowest speed so you can break the larger chunks of cream apart. Mix the cream until you get a consistency like frosting.
Then add in any flavoring or sweetener you like. At the recommendation of the Oh She Glows post, I added:
- 1/2 teaspoon vanilla extract
- 2 teaspoons maple syrup
I also decided to add a couple dashes of pumpkin pie spice. Just pour it all into the cream, and start beating again until you get a creamy texture. Don’t over beat it, or else it will start to liquefy. You may have tiny chunks of solid cream left in the mix. Don’t sweat it if you do. They don’t add any funky texture when the whipped cream is consumed.
I decided to pair my whipped coconut cream with some fresh fruit. Heaven to Betsy, it was delicious! Especially with pineapple. I’m glad I added a bit of pumpkin pie spice, it added a very subtle, delicious flavor.
This whipped cream would also be delightful stirred into oatmeal, dolloped on a dessert, or even as creamer in coffee. This one’s a keeper!