Yields: 4 - 6
Simple, but rich and delicious, coconut whipped cream recipe adapted from 'Dairy Free Made Easy', a handy reference for dairy free living, by Alisa Marie Fleming.
Alisa's recipe called for rice milk powder, which we couldn't find, so we substituted coconut flour or tapioca flour, and simplified the recipe a bit.
Cooking Tips: You'll need an electric mixer, blender or blender stick to make coconut whipped cream. Use a rubber spatula to get ALL the coconut milk out of the cans.
- 1 1/2 cups full fat coconut milk, from two 13.5 oz cans
- 1/3 cup powdered sugar or to taste
- 1 - 4 Tbsp coconut flour or tapioca flour (add 1 Tbsp at a time)
- 1 Tbsp vanilla extract (or other or to taste)
- Open the cans of coconut milk, transfer to a glass or metal bowl using a rubber spatula
- Cover with a lid, plate, or plastic wrap and refrigerate at least 4 hours, or overnight
- Beat the thick coconut cream in the chilled bowl with a hand mixer until thick and fluffy
- Gradually beat in the powdered sugar and flour 1 or 2 Tbsp at a time, testing for flavor and consistency
- For flavored whipped cream, add some cinnamon, instant coffee, or cocoa powder (you may want to increase the sugar a bit); or replace the vanilla with almond or coconut extract or a liqueur
- Using a rubber spatula, transfer the coconut cream to a covered storage container, and refrigerate until needed