One good thing came out of yesterday’s pity party; I discovered that you can make delicious whipped cream out of coconut milk. If you didn’t read my pity party post, basically no one showed up to a dessert party I planned, so I gorged on chocolate cake while feeling sorry for myself.
The cake I made was my friend, Katherine’s The Most Delicious Healthy Chocolate Cake EVER! It was supposed to have a cashew cream frosting, but I didn’t have cashews, so I tried turning coconut milk into whipped cream.
It worked! What’s more, it was the most heavenly whipped cream I’ve ever tasted. I added a little sugar to mine, but honestly it tasted fine without it. Here’s how you make it:
Coconut Milk Whipped Cream
1 can full-fat canned coconut milk, chilled overnight
1 to 2 tablespoons powdered sugar or other sweetener (optional)
½ teaspoon of vanilla or coconut extract
Open the chilled can of coconut milk and scoop the solid part into a bowl (save the coconut water to use in smoothies). Beat with a mixer on medium speed for two minutes. Add sugar and extract and continue beating until soft peaks form. How easy is that!
Not that you’ll have any leftover, but if you do it will only keep until the next day and will need to be whipped again before serving.
I tried to replicate my recipe the other night and this time it didn’t work, so I’ve updated the recipe with help from Oh Lady Cakes. Now I just us the fatty layer of coconut milk which seems to work more consistently.
Notes: Emma from Coconut and Berries uses coconut sugar that she grinds in a blender as a sweetener. I like this idea! And Poppy from Poppy’s Patisserie tells me you can add coconut flour to make it hold better. Poppy says you only need a tiny bit, so add 1/2 teaspoon at a time until you get the hold you want. Thanks Poppy!
Photo courtesy of incredivape.com.