Did you know that you could make a light and sweet whipped cream using canned coconut milk?
Yes. You read right, canned coconut milk.
For sure, using the flesh of a young Thai coconut would be ideal. Fresh, whole and natural foods are always my number one foods of choice.
But its flesh makes it more difficult to obtain a fluffy texture (maybe one day I'll do it). The young Thai coconut texture is very gelatinous and you never know how much flesh you’ll get once you open it.
Whereas, if you're looking for a quick and easy way to make whipped cream, canned coconut milk will give you the desired texture. Sorry. It will give you a divine texture.
So, let's start right now to find out how to prepare this sinful delight.
When to Use Canned Coconut Milk
As I said earlier, fresh ingredients would be better than any canned product.
Except that for some exotic ingredients, like young Thai coconut, they’re not always accessible. Sometimes you have to go around the city to find this rare product, and I understand that it’s not ideal for everyone.
If you feel the need to treat yourself occasionally, I’d say that using canned coconut milk is a good option.
But make sure your canned coconut milk contains nothing but coconut: the meat and the water.
Some canned products include guar gum powder that I sometimes use to thicken my soups. So rest assured, it’s not some bad additive.
This recipe is from Angela's Liddon Oh She Glows recipe book. To be quite honest, I don't remember if I used canned coconut milk with or without guar gum. I heard that each might give different results. That makes sense since sometimes, this happens to me. I'll check next time and let you know for sure.
Anyway, you can replace dairy whipped creams with whipped coconut cream in recipes.
But if you insist on using fresh coconut, use it to make coconut yogurt (recipe to follow later). The texture will be denser.
No matter what you choose, coconut cream is an excellent accompaniment to desserts in general. Use coconut cream as a topping in fruit bowls, parfaits, granolas, etc. The sky's the limit!
Whipped Coconut Cream
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Coconut Whipped Cream
- 1 can coconut milk
- 1 tablespoon maple syrup honey or agave syrup
- ½ teaspoon vanilla extract or 1 vanilla pod, seeds removed
- Refrigerate a can of coconut milk the day before (or for at least 8 hours). The next day, 1 hour before making the whipped cream, put a pothole or medium bowl in the freezer.
- Turn the box of coconut milk upside down and open it with a can opener. Transfer the coconut water to another bowl and set aside for another occasion (for example, a smoothie or other).
- With a spoon, take the solidified coconut cream and transfer it to the bowl previously placed in the freezer.
- Using a hand mixer or whisk, whip the cream until light and fluffy. Add maple syrup and vanilla and mix gently.
- Cover the bowl and put the whipped cream in the fridge until future use. It will firm up when refrigerated but will soften at room temperature.
- Placed in an airtight container in the refrigerator, this coconut whipped cream will keep for up to 1 or 2 weeks.
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