coconut whipped cream

Name: Coconut Whipped Cream
Prep time: 10 min
Yield: 4
Ingredients: 1-14 oz can(s) coconut milk, unsweetened (not the lite kind); 1/3 cup(s) powdered sugar; 1/4 cup(s) soymilk powder; 2 teaspoon(s) vanilla powder (if using vanilla sugar decrease this amount slightly); 2 - drops, lemon extract; 1 pinch(es) cream of tartar

(1 RATING)

62 Pinches 1 Photo

Jo Zimny

Ithaca, NY

Updated on Feb 9, 2011

This is so delicious and a great alternative to dairy whipped cream. Please note I didn't add the chilling time of the coconut milk to the preparation time.

Rate

prep time 10 Min

cook time

method ---

yield 4 serving(s)

Ingredients

1-14 oz can coconut milk, unsweetened (not the lite kind)
1/3 cup powdered sugar
1/4 cup soymilk powder
2 teaspoons vanilla powder (if using vanilla sugar decrease this amount slightly)
2 - drops, lemon extract
1 pinch cream of tartar

How To Make coconut whipped cream

Step 1

Put the can of coconut milk in the fridge for anywhere from 4 hours to a few days. Also chill your bowl and whisk if you use a whisk. The colder the better.

Step 2

Open the can of coconut milk and remove the cream from the top of the can and put it into your whipping bowl. Keep the left over milk for something else.
Step 3

Whip the coconut cream until light and fluffy.
Step 4

Gently beat in the rest of the ingredients.
Step 5

Store in the fridge and use as fast as you can, this spoils easily.
Step 6

For a stiffer topping add some soft vegetarian gelatin or powdered agar in equal amounts.
Step 7

Bon Appetit!
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