Whipped Coconut Cream {recipe}

whipped coconut cream
Just in case it wasn’t clear that a Coconut-Banana Split has COCONUT in it, we used whipped coconut cream instead of regular whipped cream as one of the toppings.

Because that’s how thorough we are…
coconut milk can, chilled, open
We’ll share the Coconut Banana Split tomorrow, but in the mean time, make this Whipped Coconut Cream. It, like the Banana-only Ice Cream, is kind of a simple, one-ingredient wonder. (Not that whipped cream of any kind isn’t just cream-plus-air.) Whipped coconut cream isn’t a perfect substitute for regular dairy whipped cream, as there is very strong coconut flavor, which, I suppose, actually makes it better.

Plan ahead. You have to chill coconut milk overnight to do this…
whipped coconut cream

Whipped Coconut Cream {how-to}

Ingredients

coconut milk (full fat, not “light”)
sugar (optional)

Directions

Place can of coconut milk in refrigerator to chill overnight.

Open can and scoop out the bright white solidified coconut “stuff” and place into mixing bowl. You dont need the “water,” and can do whatever you want with it. Drink it? Add it to a smoothie? Whatever.

Whip coconut cream until thick and fluffy. It took us about 5 minutes.

If you want to add sweetener (we tried half of it with about a teaspoon of plain sugar), add it about half way through whipping the coconut cream, but if you’re using the whipped coconut cream as part of a dessert that is already sweet, probably don’t need it.

by Sarah J. Gim on August 23, 2012 · 6 comments

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