Fresh Fruit Platter with Coconut Whipped Cream

C G

By
@Celestina9000

Inspiration from the site tarladal.com. Whipping cream recipe c/o Apartment Therapy. You will need a stand up mixer or hand held mixer with an egg whip attachment to prepare the coconut whipping cream. Our platter consisted of almost exclusively local seasonal fruit: watermelon, nectarines, Tuscan cantaloupe, strawberries and raspberries.


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Serves:

Varies

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

4 c
your favorite seasonal fruits, sliced

COCONUT WHIPPING CREAM

1 c
coconut cream (tested with a can of unsweetened coconut cream and not coconut milk)
1-2 Tbsp
powdered sugar, approximately
1"
piece of vanilla pod, split (can sub vanilla paste or vanilla extract)
1/2 tsp
rose water, to taste

GARNISH:

fresh rose petals or crushed dried rose petals (culinary and be sure they are not sprayed with pesticides!)

Directions Step-By-Step

1
PREPARE THE COCONUT WHIPPING CREAM: At least 1 hour before you begin, refrigerate the can of coconut cream. Open the can carefully without shaking it and remove the thick portion only. Place in a stand up mixer or hand held mixer.
2
Using the egg whip attachment, whip the coconut cream for 5 minutes on Speed 10 (the highest). After a few minutes the coconut cream should start to become airy and expand. Continue to whip 5 minutes total.
3
Now add the sugar, vanilla (if using vanilla pod, scrape the seeds into the bowl), and rosewater. Whip another 1 minute. Transfer to a serving bowl. If desired, garnish the whipping cream with fresh rose petals or crushed dried rose petals.
4
FRUIT PLATTER: Arrange the fruit on a platter. Serve fruit with the coconut whipping cream.

About this Recipe

Course/Dish: Fruit Sides
Main Ingredient: Fruit
Regional Style: Indian
Dietary Needs: Vegetarian, Vegan