Whipped Coconut Cream

paula

9 years ago

For those on a dairy-free diet, whipping cream of coconut to use instead of whipped dairy cream is a naturally great tasting idea. It is an easy to make alternative to commercially prepared non-dairy whipped topping you can find in the frozen food aisle.

However, it is rather easy to over mix it, similar to dairy whipping cream. My experience in whipping it too much is that it loses its thickness and reverts to a less solid state, unlike dairy whipping cream that becomes more solid…it turns to butter.

The cream I used in the above photo was overly whipped. However, I had another batch that I whipped for longer and it was almost all liquid before I stopped the mixer.

Recipe: Whipped Coconut Cream

Ingredients:

1 can cream of coconut
1/8 to 1/4 c. sugar (depending on your taste preference)
pinch of salt

Instructions:

DO NOT SHAKE CAN OF COCONUT CREAM.
Either place the can in the refrigerator until well chilled and then carefully remove thick coconut cream while leaving the water behind in the can after opening. OR, open the can, carefully remove the thick coconut cream and place in another container and refrigerate until thoroughly chilled.
For best results, chill the mixing bowl also.
Using a whisk or whisk mixer attachment, whip until a soft peak is formed.
Add sugar and salt.
Continue whipping until you see ripples in the coconut cream that remain behind the whisk. You should have a soft to a stiff peak.
Note: The brand and even specific can of cream of coconut can have an impact on the stiffness your whipped cream. Less water in the thick cream usually means a thicker end result.
Makes a great topping for desserts.