Coconut milk whipped cream is lighter in taste and texture than regular whipped cream. I suggest using the coconut extract option in the recipe. Then serving the whipped cream with a tropical fruit salad for a light summertime dessert. It’s also lovely with fresh slices of mango and pineapple.
I like to dollop this on my favorite Venetian hot chocolate (recipe search on the side bar).
Coconut Milk is also rich in vitamins, omega 3’s and minerals. It has manganese with helps regulate blood sugar and promote healthy skin. It contains copper, vitamin C, zinc, potassium and magnesium. It’s high in fiber. Cocoa contains powerful antioxidants that neutralize free radicals.
Coconut Milk Whipped Cream Recipe
- 1 can of full fat coconut milk
- Powdered sugar or agave nectar to taste.
- 1/2 teaspoon of coconut or vanilla extract (optional)
Put the can of coconut milk in the coldest part of the refrigerator overnight. The coconut cream must be very cold to whip up properly. (I’ve had good luck with Thai Kitchen Coconut Milk and Trader Joe’s Coconut Cream.) Coconut Cream contains almost no coconut water. It’s decadent, rich and foolproof in this recipe.
The next day, take the can out of the fridge and gently open it. Do not shake the can. You will see all the white, thick coconut cream at the top. The liquid coconut water will be underneath the coconut cream at the bottom of the can. Do not use the coconut water in this recipe. Gently lift the coconut cream out of the can, being careful to leave the coconut water behind. Put only the thick coconut cream in a large bowl. Beat the cream with an electric mixer until it becomes light, whipped and creamy, adding the extract and a little powdered sugar or agave nectar. The agave will make the whipped cream a little glossy. The agave will also thin it out a bit so don’t use too much.