As usual, I went on the hunt for non-dairy alternatives. I wondered if there was a way to whip coconut milk to make a sort of whipped cream. It seemed fatty enough. Turns out it’s not that hard, it just takes longer to get thick. There’s only the slightest hint of coconut flavor.
The cream in the picture is on top of my Blueberry Upside-Down Cake.
This requires some planning ahead. Start by placing an unopened can of coconut milk in the fridge at least 3 days prior to when you want to use the whipped cream- it needs the time for the water and fat to separate.
Also, the key is to use only the thickest, fattiest part of the coconut milk.
When you are ready to make the cream:
1. Open the bottom of the can and skim off the fat from the water. Use the fat for the cream. Use the water for something else.
2. In the same bowl with the coconut milk fat, add the vanilla and sweetener.
3. Beat on high with a mixer until the desired consistency. It does take much longer to thicken the coconut milk, but it will eventually thicken.
Store the whipped coconut cream in the fridge to keep it thick. (At this point I am not sure how long it will remain thick, but I think for longer than real whipped cream.)
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I made this whipped cream to use for the inside of my pie instead of regular dairy cream. It was FANTASTIC!!!!! Very light coconut flavor, I will definitely use it again! Thanks for the great recipe!
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jsdiamond on 4.17.2011
Why not coconut cream?
jenspeaks on 7.29.2010
Essentially, yes.
Typically, if you look at the can the label will seem to be on upside down – at least for the brand I buy it is. So I store it with the label reading upright, but when it comes time to open I open the bottom because the fat rises to the top and watery part will be on the bottom.
Does that make sense?
Recipe For Delicious on 7.27.2010
When you say “open the bottom of the can,” do you mean flip it over and open it? I’m confused.