This simple recipe for coconut whipped cream is one I often want to refer to but haven’t had a recipe on my site to link to… Until now!
This isn’t really a stiff sort of vegan whipped cream, which often has powdered sugar added for structure, but it’s perfect for piling onto cakes, topping coffee, or serving with scones.
Please take the time to read the notes below, because not all coconut creams are created equal and I don’t want you to be disappointed. Australian readers, I recommend seeking out my preferred brand below (no sponsorship, just a fan), which is one I know works.
Just a little recipe this week because I’m working on something very special for the coming weeks. Xx
Coconut Whipped Cream
Use a coconut cream with minimal additives and as high a percentage of coconut extract you can find. I use the commonly found (in Australia) Ayam brand, which is 100% coconut extract, and has no other additives. The higher the percentage of coconut extract, the more cream you will get from your can. If you can’t find tinned coconut cream, use full fat coconut milk, remembering that you may need to use several cans to get a large portion of cream. I have read that certain gums added to coconut cream can interfere with its separation, so try to choose one with minimal additives. If you find your brand of cream/milk doesn’t separate then try another brand, or have a google and see what brands other people use for cream in your part of the world.
This is my own recipe inspired by many different recipes online. There are some great tips about choices of coconut milk/cream in the USA at Oh, Lady Cakes and Minimalist Baker.
Prep time: 5 min
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Coconut Whipped Cream
1 can of coconut cream or full fat coconut milk, chilled for at least 24 hours ****
1 tsp maple syrup (optional; to taste)
1 tsp vanilla extract (optional; to taste)
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Place a bowl and the beaters from your electric mixer in your fridge for at least 30 minutes.
After chilling your can of coconut milk for 24 hours (minimum, the longer the better), open the can without shaking or tipping it. The coconut cream will have separated – the fatty cream rising to the top and the water sinking to the bottom. Use a spoon to carefully scrape out the thick white cream off the top of the can, leaving any runny white or clear liquid at the bottom of the can (you can save it for smoothies). Put the thick cream in the chilled bowl, and beat it with an electric mixer (and your chilled beaters).
Once it has become aerated to your liking, you can add a little maple and/or vanilla to sweeten it, but remember the more liquid you add the runnier your cream will be.
Use straight away or store airtight for up to 3 days in your fridge, where it will continue to thicken.
Follow along with me on Pinterest, Instagram or Facebook! Make a recipe? Take a photo and tag me @libertybrowne or #homespuncapers!
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