Whipped coconut cream is a preparation is used as a substitute for conventional whipping cream desserts and vegan dishes because, besides not contain any ingredients of animal origin nor leads lactose, so it is well suited for all those who be intolerant because its flavor is very mild and the coconut is not very noticeable.
In this way, it is used for both sweet and savory dishes, depending on the complementary ingredients that are added.If you want to learn how to make coconut whipped cream in an easy and fast way and with some tricks to make it better for you, keep reading the step by step that Free Recipes offers you here.
Additional features: Cheap cost, Recommended for vegans
Ingredients to make coconut whipped cream:
1 can of coconut cream or coconut milk with a good percentage of fat (about 400 ml)
1 tablespoon of icing sugar or another sweetener such as stevia (optional)
1 teaspoon Vanilla Essence (optional
1 teaspoon of Xanthan gum to thicken (optional)
Ground cinnamon (optional)
Cocoa powder (optional)
Food coloring (optional)
How to make coconut whipped cream:
The first step to prepare this coconut whipped cream is to gather all the ingredients that we are going to use. As you can see, I have added several optional ingredients depending on the flavor and color of the coconut whipped cream that you want to get, so you can use the ones that suit you best. I am going to use a can of coconut cream, icing sugar and vanilla essence because I like to add a vanilla touch to the preparation.
If you use a can of coconut milk, I advise you to leave it open in the fridge for at least 8 hours so that the fat solidifies and you can separate it more easily from the remaining liquid, since we are only interested in the solid part and that is why the milk coconut must have a good percentage of fat. If it is light or light it will not work and it will not be mounted.
Next, we place the cream or coconut milk in a blender glass or hand mixer, in this case we add the icing sugar and the vanilla essence and begin to beat at high speed so that it begins to assemble with the mounting accessory. egg whites or whisk. It can be beaten with some manual rods but it will take much longer to assemble it.
The trick so that the vegan whipped coconut cream is well assembled is to put in the fridge for a few hours or 30 minutes in the freezer before the glass of blender and the cream or coconut milk so that everything is very cold when making it .
Tip: If you have not had time to cool the glass or the coconut cream before, you can place a bowl with ice and cold water under the blender glass as an inverted water bath and whip the coconut cream like this.
Once the coconut whipped cream is well assembled , we place it in a bowl or container and add the ingredients that we like the most with enveloping movements so that it does not fall, such as a few drops of some food coloring to give it another color or a pinch of cinnamon or cocoa powder to flavor it even more, that is up to the consumer’s taste.
But I like it that way only with powdered sugar and vanilla essence. There are even people who add a pinch of salt and use it in savory dishes or in sauces as if it were sour cream (adding a dash of lemon).
Tip: If you use coconut milk and it does not thicken well, you can add a teaspoon of xanthan gum and continue beating until you get the right texture.
Now you just have to put the coconut whipped cream in the refrigerator and use it to decorate our cupcakes, cakes, cakes, biscuits, etc . Here are some ideas for you to use this lactose-free cream instead of the conventional whipped cream in your homemade desserts:
If you liked the recipe for Coconut Whipped Cream , we suggest you enter our category of Pastry Cream Recipes .