Friday, January 17, 2014

Whipped Coconut Cream

All out of cream (we always seem to be...someone uses it all up in homemade egg nog)?  Vegan?  Just looking for something fun and new? 

Whipped coconut cream is one of my favorite toppings...for pancakes, fruit, granola, cocoa, pie.  It takes a little forethought (overnight refrigeration), but other than that it is just as easy as whipping cream. 

Oh She Glows gives plenty of tips and photos on the how-to.  Even though all the bloggers say don't use light coconut milk and you must chill it, I had to try using light coconut milk and not chilling it.  Totally doesn't work.  Just like they said. 

Coconut milk can be prohibitively expensive for me at close to $3 at Meijer (in the international aisle), but Trader Joe's is much cheaper ($1 for light coconut milk, just a bit more for the full fat).  Since I'm in a curry phase, always make coconut rice to go with my curry, AND there is no TJ's on the southside, I generally end up with 10+ cans of coconut milk in my cart when I make it up there.

Adding the sugar is optional.  I think it's fine without the added sugar, but it's up to you.  The vanilla though...add the vanilla. 

Whipped Coconut Cream

1 can full fat coconut milk
2 tsp powdered sugar (optional)
1/2 tsp vanilla

Refrigerate the can of coconut milk (upside down) overnight. 

Chill the bowl you will use to whip the coconut cream for 5-10 minutes. 

Open the can (still upside down) and pour out the liquid from the top.  (Don't throw away the liquid!  Add it to smoothies or use it in coconut rice).

Dump the hardened coconut milk into a chilled bowl and whip using a hand mixer or stand mixer until it is fluffy.

Add the sugar and vanilla and give it a quick mix.  

Serve over pancakes, waffles, pie, etc.  It stores well in the refrigerator for a week or so, just give it a quick mix to whip it up again when you are ready to use it.


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