Coconut Whipped Cream

By June 30, 2016 November 15th, 2018 Dessert, Gluten Free, Paleo, Raw, Recipes

Coconut Whipped Cream4th of July is weekend is in a few days.  I am in Boulder with my son, daughter-in-law and brand new grandson.  We plan to have a barbecue with Grilled Blackened Salmon, Grilled Zucchini with Garlic and Parsley and more.  I use my recipe for Blackened Salmon but instead of cooking it in the pan, I leave the skin on and grill it.  For dessert we will have berries with Coconut Whipped Cream.  Nothing fancy just yummy.

The baby is 6 days old and doing great.  Mom and dad are a bit tired but that’s to be expected, we are so in love with him.  Welcome to our world little man. How cute he is.

Avery

Now back to the dessert. Who doesn’t love berries on the 4th of July.  It is berry season with delicious, organic raspberry, strawberry, blueberries and blackberries available in the markets.   I like berries plain with a little whipped cream.  Rather than using diary cream, I serve them with coconut whipped cream.

It is super simple to make.  Put a can of full fat  coconut milk in the refrigerator overnight or for at least 8 hours.  Since I make this often, I keep one in there all the time.  I like Native Forest full fat coconut milk, it usually comes out perfectly and the cans are BPA free.

Chill a medium bowl and whisk or beaters from electric mixer in the freezer for 15 minutes.  It is easier to make with an electric beater but if you don’t have one a whisk will do the job.

Once chilled open up the can and pour out the water, save it for a smoothie.  Scoop out the coconut cream and add it to the chilled bowl. Be sure not to shake or tip the can to encourage separation of the cream and liquid.

Beat until fluffy.  Add vanilla and maple syrup.  Beat to incorporate.

Serve on top of berries.  It is also wonderful on my Paleo Blueberry Cobbler or Raw Bittersweet Chocolate Tart.  

Troubleshooting coconut whipped cream…

  • Make sure your coconut milk is fresh – I find the longer it’s set on the shelf the less likely it is to whip.
  • In the store give the cans a shake. If it does a lot of sloshing around it probably isn’t a good can.
  • Use a good brand with consistent firmness. I like Native Forest and 365 Whole Foods Full Fat Coconut Milk. I’ve had success and failures with Thai Kitchen.
  • Be sure not to shake or tip the can to encourage separation of the cream and liquid.
  • If it’s not coming together and you’re ready to count it as a loss, before throwing it out, you can try to save it by adding 1-4 tablespoons tapioca flour while whipping.  This has worked for me.  Sometimes you just get a bad can without the right amount of fat.
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Coconut Whipped Cream


  • Author: Ingrid DeHart - EatWellEnjoyLife.com
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 4-6 1x
Scale

Ingredients

  • 1 (13-ounce) can whole coconut milk
  • 1 tablespoon organic maple syrup or raw honey
  • 1 teaspoon vanilla extract

Instructions

  1. Place the can of coconut milk in the refrigerator overnight or at least 8 hours before making the whipped cream
  2. Chill a metal bowl and whisk or beaters in the freezer for 15 minutes
  3. Take the coconut milk out of the refrigerator and remove the lid. Be sure not to shake or tip the can to encourage separation of the cream and liquid.
  4. Gently scoop out the coconut cream, placing it in the chilled bowl.
  5. Save the remaining liquid in the refrigerator for a smoothie.
  6. Using an electric hand mixer or whisk, whip the coconut cream until light and fluffy.
  7. Whip in the maple syrup and vanilla extract.
  8. Use right away or store in a glass jar in the refrigerator for up to 3 days
  9. Bring it back to room temperature when using again

Notes

Chill coconut milk in the refrigerator overnight or for at least 8 hours.

  • Category: Dessert
  • Cuisine: Paleo, Vegan

 

Enjoy the holiday weekend, eat lots of delicious food with friends and family.  Let me know if you make the coconut whipped cream.

Much love,
Ingrid

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