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coconut whipped cream

(1 rating)
EmilyJo avatar
Recipe by
Jo Zimny
@EmilyJo
Ithaca, NY

For those of you who don't eat dairy, this is a nice substitute. You can add the cacao for a different type of whipped cream. If it's too stiff add a little of the reserved coconut milk from the can to thin it out.

►
(1 rating)
yield 4 serving(s)
prep time 40 Min

Ingredients For coconut whipped cream

  • 2 can
    full fat coconut milk
  • 1 tsp
    vanilla extract
  • 1/4-1/2 c
    agave syrup, icing sugar, xyla (or other sweetener)
  • 1/2 c
    cacao (optional)

How To Make coconut whipped cream

  • 1
    Chill the coconut milk in the cans for at least 2 days.
  • 2
    Chill the bowl and beaters for an hour.
  • 3
    Open the coconut milk cans and remove the white coconut milk solids from the can. Put the liquid in another container and keep for other things.
  • 4
    On low speed whip up the thick white coconut milk solids for a minute and add the vanilla and sweetener to taste. If you do use Xyla, it might be good to grind it into a fine powder with a little arrowroot powder mixed in.
  • 5
    Once the coconut milk solids are whipped, slowly add the cacao (if using) by using a spoon and stir in. Then blend the mixture with a whip on high for another minute.
  • 6
    If you find this too thick, add a little of the watery coconut milk until it suits your needs.
  • 7
    You can eliminate the cacao if you wish and make this a vanilla topping.
  • 8
    Enjoy!
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