You’re vegan, are allergic to dairy, or have given up dairy and want a whipped topping for your dessert.
Look no further than full fat coconut milk – it makes the perfect whipped cream that doesn’t need a stabilizer. That means you can store it in the refrigerator without fear of it turning into a watery mess.
Next you’ll want to sweeten the whipped cream. Choose from:
- Coconut sugar
- Refined sugar or
Since I don’t eat sugar and honey only occasionally, I’m whipping up my coconut milk with a date spread I’ve already made. I want little bits of dates in my cream, so that’s why I’m not using a puree, but you certainly can use that if you prefer.
Selecting the Coconut Milk
Purchase only full fat canned coconut milk for this recipe. Before you take a can, give all the brand cans a shake and select the one that has the least amount of liquid in it. Yes – there really is a difference in the water content and you want one that has more of the coconut cream than water.
Put the can on the top shelf of the refrigerator for two days (or at least 24 hours). The coconut cream has to be very cold to whip firmly, otherwise you’ll end up with very loose whipped cream.
Select a small bowl for whipping the cream. Put the bowl and the beaters in the refrigerator for a couple of hours. This will help to achieve stiff whipped cream.
Whipped Coconut Cream with Dates
1) Open the cold can of coconut milk. The cream has solidified into the top later. Spoon the cream into your bowl, being careful to avoid the coconut water at the bottom of the can.
2) Retain the coconut water for later use.
3) Whip the coconut cream for 3-5 minutes.
4) Add the vanilla and sweetener and whip until combined
Spoon the chilled coconut cream into the chilled bowl. Do not include any
of the coconut water, but reserve for later use.
You can see here how much coconut water was in the can
Whip the coconut cream for 3-5 minutes. When you lift the beaters, the cream is
thick enough not to drip. This is the consistency you want.
This coconut cream is properly whipped
Add the vanilla and dates (or other sweetener) and whip until combined
The dates have been combined – taste and adjust your sweetener as needed
Organic Coconut Milk
I was all out of canned coconut milk when I made this recipe. When testing cans at the market, I was surprised that Thai Kitchen had the least amount of coconut water. That was not true the last time I tested cans, so I purchased a few to see how they whipped up.
This brand gave me the perfect whipped coconut cream; stiff and creamy. I highly recommend it.
If you’re concerned about toxic chemicals in your food products, then you’ll appreciate this certified organic vanilla. I’ll be honest and tell you that you do have to use more of this vanilla than non-organic, but it’s worth it to me knowing I’m not increasing my toxic load.
I buy the Simply Organic brand whenever I can for extracts, herbs, and seasonings and appreciate that they are sold in glass containers. In addition, the vanilla has no sugar added and has no artificial ingredients. The Simply Organic vanilla extract shelf life is two years.
Have you tried whipping coconut milk? Have you had trouble getting the perfect whipped cream? Leave a comment and I’ll help resolve the issues – or just comment and brag about your whipped coconut cream!
P.S. This whipped cream is perfect for your sweet smoothies, bowls, pies, and other desserts. You don’t have to use dates to sweeten it, but it’s a natural food that won’t spike your insulin levels, so enjoy!
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