Monday, January 14, 2013

whipped coconut cream

How-to: Whipped Coconut Cream from Coconut Milk

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Coconut Cream 101. This how-to tip is super simple, useful, fun and delicious. You're only two ingredients away from homemade vegan whip..

Chilled can of coconut milk - the top layer of opaque "cream" - this is what you want to whip...






Put to use:

"Almost Tiramisu" Pie..




Well until I discovered coconut milk cream, I never knew that the "whipped creamy frosting" thing could happen for vegans. Well it can. And this whipped cream from 100% coconut milk is so blissful and easy you really have to try it..



How-to Make Whipped Coconut Milk Cream

Step 1:
Buy a can of full fat coconut milk.
Step 2: Place it in the fridge overnight.
Step 3: Open the can without shaking it or turning upside down.
Step 4: Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl. You will be left with about 1/2 cup of white syrup-y looking translucent liquid. Leave this in the can. Note: I use this leftover liquid in numerous coconut-y recipes. Plus, it makes a great coconut syrup - almost like a hydrated extract of coconut flavor.
Step 5: Add 2-3 Tbsp of powdered confectioners sugar to the white stuff. Optional: add cinnamon, vanilla bean - any small amount of flavor you'd like.
Step 6: Grab a hand beater (simple mixers work just as well as expensive ones)
Step 7: Whip the coconut milk froth until creamy. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible.
Step 8: Serve! You can spoon on top of ice cream, for cream pies, into coffee latte mugs, or eat with a spoon - I guarantee you'll be licking those beaters. And the bowl.



Coconut cream is best eaten right after it is whipped as it will lose some fluffiness if you stick it in the fridge to chill. But it actually holds up better than I expected!



More dreamy coconut whip pics...



















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