Whipped Coconut Cream
Author: Heather Leno |
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Ingredients:
- 1 can full-fat coconut milk Thai Kitchen organic has a great flavor
- 2 tbsp powdered sugar or maple syrup*–add stevia if more is needed
- 1 tsp vanilla— white powdered or clear is nice, Cooks brand is good
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Instructions:
- Refrigerate a can of coconut milk that has not been shaken up. That way the fat will be separate from the liquid. It needs to chill overnight. I just keep a can or two in my fridge all the time. If you can hear liquid jiggling in the can after it has been chilled well, it won’t be a stiff enough cream to do the job!
- Open the can and carefully drain off liquid. Use a narrow spoon handle or knife and make a small opening at the edge of the can for pouring off the liquid. (save for another use like replacing the water when cooking oatmeal.)
- Put thick part of cream in a small mixing bowl with sugar and seasonings. Whip until nice and fluffy, but not until it gets warm. Use as you would regular whipped cream.
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Notes:
- Do not use the maple syrup if you are planning on using a decorator as it will not get as stiff.
- It requires sufficient sweetener for a good flavor. After the two tablespoons of powdered sugar or syrup, I usually add some stevia until it tastes exactly right.
- This cream holds up well in a covered container in the fridge for several days. You may need to stir it again before using. I have also frozen it and found it works well, just need to stir again once it is thawed.
- Once in a while you will get a can that doesn’t set up as stiff (that is why I keep two cans in the fridge, just in case). You can always freeze the runny can to use in cooking later.
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