Overview: This trick to making healthy whipped cream is simple: Chill a can of coconut milk, then scoop out the coconut fat that separates out and solidifies (leaving the watery liquid behind), and whip it just like whipped cream.
The cold cream whips up into thick yet airy whipped cream. It has a coconut taste of course as you might expect. If you do not like the flavor of coconut, this is not the whipped cream that will warm your tummy. But if you like the taste of coconut and want something creamy and non-dairy to go with a summer dessert, this is a fantastic option. The coconut cream is naturally a little sweet, so it is best to leave it unsweetened. Or you can add a touch of vanilla to make it a little sweeter.
What You Will Need:
One 15-ounce can full-fat coconut milk
1 teaspoon vanilla or more to taste (optional)
Equipment
Large bowl
Hand beaters or a stand mixer
Instructions
1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.
2. Open the can of coconut milk. There will be a firm, waxy layer on top.
3. Scoop out this firm layer coconut cream that has solidified at the top of the can.
4. Stop as soon as you reach the water at the bottom of the can; don’t include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)
5. Place this cream in the bowl of a stand mixer, or a large bowl.
6. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.
7. Whip until it becomes fluffy and light, with soft peaks. Mix in vanilla, if using.
8. Serve with fresh fruit, pie, or cobbler.
Additional Notes:
This lasts well in the refrigerator for several days.
Dorit’s book: Celebrating Our Raw Nature