Whipped Coconut Cream

This whipped coconut cream is so versatile and yummy. It can be stiff enough to decorate with or nice and creamy to serve dolloped on a dessert. One key to having delicious cream is to use canned coconut milk that has a good flavor and consistent texture. My favorite is organic Thai Kitchen full fat. The difference between brands is like night and day, so be sure and find a brand you like.

Like some other recipes I’ve posted, this one is very simple to make if you remember to plan ahead, or better yet, just always keep a couple of cans of coconut milk in your fridge for that special treat.

It is beautiful on cream pies, and works wonderfully with your decorating tools. Fill the decorator and then chill to get maximum stiffness prior to decorating. Go for it, have fun!!

PRINT RECIPE

Whipped Coconut Cream

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.