Whipped coconut cream

Whipped coconut cream

By
From
Vegan Goodness
Serves
4-6
Photographer
Jessica Prescott

For when you need a lil’ something cream-like to go with a cake or another sweet treat. This cream is so delicious with fresh fruit, chocolate and berries. You can even eat it on its own with a few seeds sprinkled on top – yum!

Ingredients

Quantity Ingredient
2 x 400ml tins coconut milk,refrigerated overnight, or coconut cream
1 tablespoon coconut nectar or maple syrup, (optional)
1 teaspoon vanilla extract or cinnamon, (optional)

Method

  1. Gently scoop out the solidified coconut cream from the tin and place it in a mixing bowl. Reserve the remaining liquid and use in your smoothies.
  2. Using an electric mixer or hand-held whisk, beat the coconut cream until it thickens, then add the sweetener and vanilla, if using, and beat some more until well combined.
  3. Use immediately or store in the fridge until ready to use. It will keep in the fridge for 1–2 days.

Note

  • The brand of coconut milk I buy works perfectly every time I make this; however, I have read that some brands of coconut milk do not behave in a similar manner and that other brands sometimes do and sometimes don’t. I have never had this problem but it is worth noting, in case you’re wondering what the heck you have done wrong if this doesn’t work out. It’s not you, it’s the coconuts. Where they grew up and how old they were when they were turned into coconut milk seem to play a part in their ability to cooperate.

    If you don’t have an electric mixer or hand-held whisk, unwhipped, runny, straight-up coconut milk is also a really yummy cream alternative.
Tags:
healthy
vegan
vegetarian
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