December 21, 2011

Coconut Milk Whipped Cream


I hope everyone is surviving these pre-holiday shopping days! 4 more days until Christmas and I'm not even done buying all of my gifts yet! Luckily I have a three day weekend - so hopefully I can get everything done! Does anyone spoil their pets as much as I do? My Mom, my Dad, my sister, my brother, pretty much everyone else I bought presents for - get 1 thing. Keeva - gets 4 presents. I can't help myself sometimes! Every time I've been out shopping for Christmas presents this year when I see something cute for her, I have to get it! I'll have to share Christmas morning pictures with you guys! I always get some good ones of Keeva opening her presents! Anyways - let's get to the recipe!

Keeva last Christmas enjoying one of her Christmas presents -  Yummy Treats!

I figured out I could make whipped cream out of coconut milk about a year ago. I had used some coconut milk in a recipe and refrigerated the leftovers. When I went to use the next day, I found out that it had thickened and became the consistency of whipped cream! So I've been doing it this way ever since! I made it this year for Thanksgiving and brought it over to my Grandparent's house. My Mom and Grandpa both tried and said they loved it! My Mom even preferred it over the Cool Whip she had on top of her Pumpkin Pie! It's so simple and easy - you'll have no trouble at all making your own homemade coconut milk whipped cream!

P.S. - Sorry about the crappy picture of the whipped cream! I'm making some again tomorrow and I promise I'll take another one that's way prettier!

Ingredients:
  • 2 cans of 14oz FULL FAT Coconut Milk 
  • 1/4-1/3 cup powdered sugar
  • 1 tsp vanilla extract

Refrigerate the two cans of coconut milk overnight. When you're ready to make the whipped cream - remove from the refrigerator carefully. Don't shake the can. Refrigerating the coconut milk separates the thick, creamy party from the liquid. Open the can and scoop out the thick layer on top into a bowl - leaving the watery liquid behind.

Whip on high for about 5 minutes, incorporating as much air as possible into the whipped cream. Add in the powdered sugar and vanilla extract. Whip for 1-2 minutes. Refrigerate until ready to use.

7 comments:

  1. I've seen a few of these Whipped Cream recipes with coconut milk. I'm curious why you wouldn't use canned coconut cream?

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  2. Nina - I haven't seen canned coconut cream in the stores I shop at! That would be helpful!

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  3. Nina, coconut cream tends to not separate, as it is normally used in "mixed drinks".

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  4. I made a chocolate mousse pie (from Tofu 1-2-3, and it was divine but a little chalky) last week, and my goodness I'm wishing I had seen this recipe before! Maybe I'll try halfing your recipe before we finish off the 2nd half of the pie...it sounds yum!

    Tofu 1-2-3: http://www.amazon.com/Tofu-1-2-3-Maribeth-Abrams/dp/0471748099

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  5. Do you how long after you whip it and put it in the refrigerator, it will last for and keep it's shape?
    15 minutes, 1 hour?

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    1. Hey Jana! It should keep in your refrigerator for a couple of weeks at most. I've never left it in there long enough to find out! It should also keep it's shape when refrigerated. It may get a little bit more stiff, but just take it out and re-whip it with your hand mixer!

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    2. Cool. Thanks so much. Happy Thanksgiving!

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