COCONUT WHIPPED CREAM
This is so delicious and a great alternative to dairy whipped cream. Please note I didn't add the chilling time of the coconut milk to the preparation time.
Provided by Jo Zimny
Categories Other Sauces
Time 10m
Number Of Ingredients 6
Steps:
- 1. Put the can of coconut milk in the fridge for anywhere from 4 hours to a few days. Also chill your bowl and whisk if you use a whisk. The colder the better.
- 2. Open the can of coconut milk and remove the cream from the top of the can and put it into your whipping bowl. Keep the left over milk for something else.
- 3. Whip the coconut cream until light and fluffy.
- 4. Gently beat in the rest of the ingredients.
- 5. Store in the fridge and use as fast as you can, this spoils easily.
- 6. For a stiffer topping add some soft vegetarian gelatin or powdered agar in equal amounts.
- 7. Bon Appetit!
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Sandra Lewis
[email protected]This coconut whipped cream is divine! I can't wait to try it on my next dessert.
Aysha Sheikh
[email protected]Love this recipe! I've been using it for years. It's a great way to add a little something extra to desserts.
Siyabonga Ronny
[email protected]This is my new go-to whipped cream recipe. It's so easy to make and it's always a hit with my family and friends. Thanks for sharing!
Deniel Ramirez
[email protected]I've tried this recipe and it turned out amazing! The coconut flavor was subtle and sweet, and the whipped cream was light and fluffy. It was the perfect topping for my tropical-themed party.