Whipped Coconut Cream

Author: Heather Leno
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

 

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.

 

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.