The first time I heard (errr read) about coconut whipped cream I was so intrigued! You mean to tell me that if I buy that full-fat stuff and chill it overnight in the fridge, the insides will separate and those solids can be made into a dairy-free whipped cream?! What in the... I'm in!
So I bought a can and was determined to make it quicker than you could say, "Coconut whipped cream is da bomb diggity!" (No, autocorrect, not dignity silly! I totally mean to say diggity. Although, kudos to you for calling me out on what I am apparently lacking in this blog post.)
Ok, so then I got busy and honestly guys...totally forgot! My little can sat in the fridge for 2 flipping months. 2 MONTHS! Can you believe me right now? I mean, who am I? I don't even know anymore. Please feel free to shun me to the Island of Misfit Toys (and Lame Bakers) as soon as possible. I totally deserve it.
Good thing canned coconut cream and full fat milk has a lengthy shelf life, amiright?? Round of applause to the science and wonders of canning and preserving. SO ANYWAY...
Today I finished up my work and opened up the fridge for a snack, saw my lone little can, and said enough is enough. Time to try this dang thing and see what it's all about.
Hole-E-Cow friends! Can I just pause and like, really tell you how amazing this stuff is. First off, it works! Which just blows my mind. I mean- you take a liquid, make it separate and solidify, get those solids (which are almost hardened butter-like), beat them in a bowl....and end up with vegan whipped cream??? COCONUT flavored whipped cream?!?!!? NATURAL COCONUT FLAVORED whipped cream? Could life be any better?
I read somewhere that someone made this and both they and their spouse couldn't even tell it was made of coconut. Said something like it tasting just like the heavy cream version. Ummmm, yeah- no...you can. Who are they fooling? It tastes like coconut for sure, but like how natural real coconut should taste. I guess what I am saying is don't make this and try to convince your dairy loving friends that it's the real stuff. Tell them it's coconut! Blow their minds! I promise they'll still love you and love the whipped cream that much more :)
If you've got vegan friends (or friends trying to cut dairy out of their diet), well goodness- you'll be the queen (or king) of the day. Guar-an-teed!
WHIPPED COCONUT CREAM
Makes about 2 cups
For printable recipe, click here.
- (1) 14 ounce can coconut cream, or full fat coconut milk
- 4 tablespoons powdered sugar
- 1 teaspoon vanilla bean extract
1. Place your unopened can of coconut cream (or full fat milk) into fridge and chill overnight. Do not shake or stir during this time.
2. Once can has been properly chilled, flip over gently and open bottom with a can opener. Carefully pour ALL of the liquid into another container and save for use in other recipes! This is straight coconut water and is delicious (and super good for you)! Use it in smoothies or drink as is, yum!
3. Scoop out thick coconut cream solids and add to a chilled stand mixer bowl. With your whisk attachment beat your cream on high for about 1 minute.
4. Stop mixer and scrape down sides and bottom of bowl. Add your powdered sugar and vanilla extract and beat on high again until light and fluffy- about 2-3 minutes more.
Serve immediately or store in an air tight container for up to 24 hours :)
Because of the nature of coconut and depending on your brand of cream/milk, don't be alarmed if there are tiny little pieces of coconut in your whipped cream :)
Also, this won't beat to "stiff peaks". It pretty much stays at the "medium soft peak" stage.
Although I wouldn't go frosting a multi-tiered cake with this whipped cream, I would HIGHLY suggest trying it on a vegan cake or cupcakes, poundcake, bundt cakes, on fruit, waffles, pancakes, or alongside your favorite pie!