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Coconut Whipped Cream
Prep Time: Freeze bowl for 1 hour & and Cooling Cream for 8-24 hours in the fridge
Mixing Time: 5 minutes
Total: 5-15 minutes
Serving: 6-8 ounces
Ingredients for Coconut Whipped Cream
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1 Can or 16 ounces of full-fat coconut milk (Best Quality I've Used)
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3 Tbsp. of Agave Nectar or Maple Syrup
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1 Tbsp. Pure Vanilla Extract
Tools
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1 Metal or glass mixing bowl (CHILL FOR 1 HOUR HELPS, BUT NOT NECESSARY)
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Measuring Cups/Spoons
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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
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Once the 24 hours have elapsed, remove full-fat coconut milk from the fridge and using a can opener open it from the bottom
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Pour out the water that's on top and keep it for later
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In a chilled mixing bowl, scoop out the coconut milk from the can and add in all of the other ingredients, mix thoroughly for 5 minutes using an electric mixer
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10-15 minutes if you are using a hand mixer
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Mix until a whipped cream texture is achieved
Storage
Store in a sealed container in refrigerator for up to 7 days
Chef Tips
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Placing the can of coconut milk upside down in the fridge overnight will help separate the water from the milk
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Placing the bowl in the freezer before mixing for 1 hour will help create the desired texture faster
Visit our: Coconut Strawberry Ice-Cream Recipe
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