Coconut Milk Whipped Cream
Coconut Milk Whipped Cream
Preparation time: 10 minutes
Cooking time: 0 minutes
Servings: 6
Add a dollop of this sumptuous whipped cream to your desserts!
Ingredients
- 1 can coconut milk
- 2 tsp maple syrup or sweetener of your choice
- ½ tsp vanilla essence
Preparation
- Refrigerate the can of coconut milk overnight. The coconut fat will harden and separate from the milk. You will use only the coconut fat for this recipe.
- Cool the bowl in which you will whip the cream by placing it in the freezer for 5 minutes.
- Remove the coconut milk can from the refrigerator and turn it upside down (this will make it easier to remove the milk, now at the top of the can).
- Open the can and pour the coconut milk into a bowl (use the milk in other recipes such as smoothies).
- Put the coconut fat in the cold bowl and whip using an electric mixer (as you would with regular whipped cream). Beat until creamy and fluffy.
- Beat in the maple syrup (or sweetener of your choice) and vanilla until well combined.
- Whipped cream will keep in the refrigerator for up to 10 days in an airtight container. It will firm up when refrigerated. Simply whip again before serving.
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