Use this delicious dessert topping as you would whipped cream or whipped topping. Feel free to double or triple this recipe.
MAKES: 1/3 cup
INGREDIENTS:
- 1/3 cup packed coconut cream, chilled
- 1 teaspoon sweetener, such as granulated sugar
- 1/4 teaspoon vanilla extract or vanilla bean paste
INSTRUCTIONS:
- COMBINE the chilled coconut cream, sweetener, and vanilla in a standing mixer fitted with a whisk attachment.
- BEAT until creamy, 2 to 3 minutes.
NOTES:
- Either purchase “coconut cream” (which can be difficult to find), buy cans of full-fat coconut milk free of guar gum (for a higher yield of coconut cream, make sure their contents do not slosh around when shaken), or make your own coconut cream. See page xii for tips on finding coconut cream and guar gum–free canned milk.
- If you purchase canned coconut milk or make your own coconut milk, first chill for several hours (also chill the beaters and mixing bowl).
- With store-bought canned coconut milk, turn the can upside down, and open with a can opener. Pour off the liquid coconut milk (save for another use), and use the solid coconut cream for this recipe.
- If you go with homemade coconut milk, spoon off the solid coconut cream that rises to the surface (after chilling for several hours). Save the liquid coconut milk for another use.
- Note that it can take two 13.5-ounce cans of coconut milk to yield just 1/3 cup of coconut cream. The yield of coconut cream is similarly low with homemade coconut milk. So, it’s always more efficient to begin with packaged coconut cream for whipped coconut cream
