I am a big fan of whipped cream and cream in general. I was that little girl that always licked the beaters and scraped out the bowl with her fingers when her mother wasn’t watching. But as I am now once again taking care of myself because I’m lactose intolerant you can imagine that it hasn’t been particularly easy to get my hands on a proper cream replacement. I only ever seem to find lactose free semi-skim cream, and that is not at all an adequate substitute. So once I discovered that there’s a method for turning coconut milk into whipped cream I knew I had to try it. Unfortunately it does require you to chill a can of coconut milk overnight to get it cold. So if you do want to try this out I suggest putting a few cans of coconut milk at the back of your fridge to chill first. Also the lite coconut milk is a no-go with this recipe because what you are after is the solid cream that forms at the top of the container. So aim for full fat.
It’s straightforward after that. Put a mixing bowl in the freezer to get cold, and remove the can from the fridge and turn it over. If you do it like this the liquid will be at the top and the fat at the bottom. Alternatively put the cans in the fridge upside down so that you can open them the regular way. But if like me you forgot to do this then simply turn the can over and use a can opener to open the bottom. Pour out the liquid and reserve it, because it’s still good in smoothies and things. Scrape out the cream into your chilled mixing bowl and whip it up like regular cream. Once its whipped you could even mix some vanilla extract and sugar through like you would with regular cream. It’ll hold well in the fridge, but it’ll probably need to be re-whipped to get it firm again next time you want to use it.
Coconut Whipped Cream (d/f)
Makes: About half a 400ml can worth of cream, Prep: 5 min, Chill: Overnight
- 400ml can coconut milk (or coconut cream, if you don’t mind the strong flavour)
- I like the Ayam brand, but you may have another you prefer.
- 1 tsp vanilla extract
- Optional: One tsp of liquid sweetener.
*Note: Coconut cream with emulsifiers doesn’t seem to work all that well, and I’ve had mixed results with products containing thickeners and gums. So try and get coconut cream that’s more natural, as it were.
- Chill the can of coconut cream overnight.
- Put a mixing bowl in the freezer to chill, and then remove the excess liquid from the can so that only the solidified coconut cream remains.
- Place the solidified cream into the mixing bowl and whip on medium/high speed until firm peaks form.
- Add the vanilla and the sweetener and whip again until combined.
- Serve atop fresh fruit, pastries, cakes, etc.