Whipped coconut cream is a thick and creamy variation of traditional whipped cream. While the process of preparing it is quite similar, the taste and texture are a bit different. Obviously the flavor of coconut shines in this recipe. If you love coconut, this recipe will not disappoint. Whipped coconut cream is an ideal substitution for traditional whipped cream for those who do not tolerate dairy.
Coconut cream can be acquired by putting a can of full-fat coconut milk in the refrigerator for 8-12 hours so that the cream separates into a thick layer. If you have homemade coconut milk on hand, you will notice the cream separate when it is stored in the refrigerator as well. Whether you are using canned or fresh, simply skim this layer off and you have coconut cream.
1 cup coconut cream
2 teaspoons vanilla extract or scraped vanilla bean pod
maple syrup, raw honey, powdered birchbark xylitol, or stevia to taste
About a half hour before preparing whipped coconut cream, place a mixing bowl and beaters in the refrigerator to chill. Once chilled, place the coconut cream in the mixing bowl and whip until peeks form. This will take a few minutes. Add your sweetener of choice along with the vanilla. This recipe is easily adjusted to the amount of coconut cream you have. Store in the refrigerator until ready to serve. Keep in mind that this recipe, like traditional whipped cream, does not hold up well to heat. It is excellent as a frosting, in a cup of coffee, or served with fresh berries.