Coconut Whipped Cream

 

Prep Time: Freeze bowl 1 hour & Cooling Cream 8-24 hours in the fridge

Mixing Time: 5 minutes

Total: 5-15 minutes

Serving: 6-8 ounces

 

Ingredients for Coconut Whipped Cream

 

  • 1 Can or 16 ounces of full-fat coconut milk (Best Quality I've Used)

  • 3 Tbsp. of Agave Nectar or Maple Syrup

  • 1 Tbsp. Pure Vanilla Extract

       

Tools

 

  • 1 Metal or glass mixing bowl (CHILL FOR 1 HOUR HELPS, BUT NOT NECESSARY)

  • Measuring Cups/Spoons

  • Hand or Electric Whisk

 

 

 

Prep Work

 

1. Place Full-fat coconut milk, UPSIDE DOWN in fridge overnight to solidify

2. Place mixing bowl in fridge for 1 hour before making to help when mixing whipped cream

 

Instructions for Coconut Whipped Cream

 

  1. Once the 24 hours has elapsed, remove full-fat coconut milk from the fridge and using a can opener open it from the bottom

  2. Pour out the water that's on top and keep for later

  3. In a chilled mixing bowl, scoop out the coconut milk from the can and add in all of the other ingredients, mix together thoroughly for 5 minutes using an electric mixer

  4. 10-15 minutes if you are using a hand mixer

  5. Mix until a whipped cream texture is acheived

 

Storage

 

Store in a sealed container in refrigerator for up to 7 days

 

Chef Tips

 

  1. Placing the can of coconut milk upside down in the fridge overnight will help separate the water from the milk

  2. Placing the bowl in the freezer prior to mixing for 1 hour will help create the desired texture faster  

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