Who would have thought that whipping coconut cream could give such a luscious and decadent finish so similar to diary cream. When whipped to its velvet like peaks this whipped coconut cream is divine dolloped onto fruit crumbles, baked cakes, morning pancakes…and well anything you believe it deserves an appearance on.
whipped coconut cream
- 4-6 people
- preparation time
- 5 minutes
- cooking time
- 1 can of preservative free coconut cream
Place can of coconut cream in fridge overnight. The next day, open the can and remove the thick cream from the top and place in a large mixing bowl (the liquid portion of the cream will have dropped to the bottom of the can and can be used in other dishes).
Take a hand held whisk or electric beaters and beat for around 5 minutes until thickened to whipped cream consistency.
- This whipped coconut cream is lovely as is, however you can mix it up with flavours is all sorts of ways. Add a little maple syrup for sweetness, a dash of vanilla extract. You could also add cocao powder for a chocolate cream.
- Coconut oil is heat stable making it an ideal choice for high heat cooking. This whipped coconut cream can be therefore used in baking and curries.
- Coconut oil is a saturated fat, however it is made up of medium chain triglycerides which means it does not act in the body as other saturated fats do. These medium chain triglycerides fats tend to be used as a fuel source more effectively than other saturated fats.