- Food: Coconut Cream
- Writer: Nicolas Wilson
- Content-Type: Food Blog
Coconut cream is my go-to dairy whipped cream substitute since it’s rich and frothy. Topping your favorite foods with this simple coconut whipped cream recipe!
My go-to whipped coconut cream alternative is ordinary whipped cream. It’s light, fluffy, and dairy-free, making it the ideal topping for cakes, pies, crumbles, and any other delicacy that might use a dab of whipped cream.
What is the definition of coconut cream?
There are three types of canned coconut milk available in most supermarkets: light coconut milk, full-fat coconut milk, and coconut cream. The fundamental ingredients in all three are coconut and water, but the concentration of coconut varies.
The coconut percentage in canned coconut cream is the highest, which means it has the biggest fat content and the thickest texture. Full-fat coconut milk comes in second, followed by light coconut milk.
I use mild coconut milk in lattes and soups, but I always go for full-fat coconut milk or coconut cream when I want to utilize coconut as a creamy, dairy-free equivalent to conventional cream in vegan ice cream or whipped cream. Both can be found in the Asian department of most supermarkets.
How to Make Whipped Coconut Cream?
Making homemade coconut whipped cream is no more difficult than making conventional whipped cream, but it does require some planning.
Always keep your cans refrigerated overnight. In the refrigerator, the coconut solids will rise to the top of the can, leaving the coconut water behind.
To make fluffy coconut whipped cream, you’ll need this concentrated cream. Simply follow these simple procedures once your can have chilled:
- Scoop off the hardened coconut from the ca n’s top and place it in a stand mixer fitted with the whisk attachment.
- Using a high-powered mixer, beat until the mixture thickens and peaks form. It’s important not to overmix here, since this may cause the cream to heat up and melt!
- Mix in the sweetener and seasonings gently. Depending on what I’m preparing, I prefer to sweeten it with maple syrup and flavor it with vanilla extract, warming spices, or lemon. You might also use powdered sugar instead of maple syrup.
- Keep your cream chilled until ready to serve!
Serving Suggestions for Coconut Cream Recipe
You may serve your coconut whipped cream in a variety of ways once you’ve created it. Spread it on puddings, crumbles, pies, cakes, shortcakes, and other desserts, or use it as the base for a creamy tart or pie. This Strawberry Tart dish is one of my favorites.
I also like to top overnight oats with coconut whipped cream, as in Strawberry Rhubarb Overnight Oats parfaits. It’d go well with any of these overnight oats recipes, as well as my baked oatmeal!
|Time to Prepare: 10 minutes
Time allotted: 10 minutes
This quick coconut whipped cream is a great alternative to the classic form because it’s light and fluffy! Simply chill your coconut milk or cream cans in the refrigerator the night before you plan to cook it.
- 2 (13.5-ounce) cans of full-fat coconut milk, refrigerated overnight
- 2½ tablespoons maple syrup
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon zest
- Pinch of sea salt
- 1-2 tablespoons lemon juice, optional, depending on the thickness of your cream
- Scoop the coconut solids from the top of the can and place them in a stand mixer fitted with the whisk attachment. Check to see if the contents in the can have separated from the coconut water; if they haven’t, your coconut cream will not whip. Make smoothies with leftover coconut water.
- Using a high-powered mixer, beat the mixture until it thickens and peaks form. If you over-mix your cream, it will become overly soft.
- Combine the maple syrup, vanilla, salt, and lemon zest in a mixing bowl. If your coconut cream is too thick, squeeze in 1 to 2 teaspoons of lemon juice. If your cream isn’t thick enough to hold the extra liquid, leave it out.
- Place the cream in the refrigerator until ready to serve.