Description
Make your desserts special with homemade coconut whipped cream–a delicious, versatile topping with no added sugar that’s naturally vegan. Try this dairy-free garnish with your favorite sweet treat or oatmeal.
Ingredients
- 1 (13.5 fl oz) can of unsweetened coconut cream, refrigerated for 24 hours
Optional:
- 1 teaspoon vanilla extract (this helps mellow the coconut flavor)
- Liquid stevia to taste (approximately 20 drops)
Instructions
Preparation:
After chilling the coconut cream and your tools, scoop the coconut cream solids into your cold mixing bowl. Reserve any liquid for other uses.
Whipping:
Using a stand or hand mixer on high speed, beat the coconut cream for about 2 minutes or until stiff peaks form. Add the reserved coconut water one teaspoon at a time for a thinner consistency if desired. Don’t overwhip or it may collapse.
Flavoring:
If desired, incorporate the vanilla extract and stevia during the whipping process to enhance the flavor and sweetness to taste.
Serving and Storage:
Serve immediately or store in an airtight glass container in the refrigerator until needed.
Notes
The key to getting properly whipped coconut cream is that it must be cold. Refrigerate for 24 hours before whipping. Don’t freeze, as this can ruin the consistency.
At least 15 minutes before beginning, put your mixing bowl and whisk (or beaters) in the freezer. Maintaining a low temperature is critical to getting a fluffy texture with stiff peaks.
Due to its texture, coconut whipped cream is best enjoyed cold and fresh.
Once refrigerated, it’ll solidify similarly to butter. If you plan to use it later to frost a cake, let it warm slightly at room temperature first. This makes it easier to spread evenly.
