I saw this recipe in "Cook's Illustrated" and thought it would be perfect for the holiday season. The whipped cream is made with a can of coconut milk. The finished cream will have a pleasant lightly sweet coconut taste so it may not be best on or in all desert choices.
1 15oz. can of coconut milk (not the low-fat)
1 1/2 tsp. of sugar, ...to taste
1/2 tsp. vanilla ...to taste
pinch of salt.
1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.
2. Before making the whipped cream chill the bowl and beaters in the freezer for 5 minutes or so.
3. Remove the can from the fridge and turn it upside down, the reason for this is the liquid coconut milk that does not harden will now be on the top of the can.
4. Open the can and pour off the liquid into another bowl. Use this for smoothies or in a recipe like pancakes, or muffins instead of milk.You should have around 3/4 to a cup of harden coconut cream. Scoop out this firm layer of coconut cream into the chilled mixing bowl.
5. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.
6. Whip until it becomes fluffy and light, with soft peaks then mix in sugar and vanilla.
How To Use:
You can use this whipped cream just like regular dairy whipped cream. I like to use it in desserts & frostings, it’s amazing over a simple bowl of fruit, pancakes, or add a dollop on your oatmeal for an extra creamy treat. You can even dollop it on pecan pie, or holiday cake. It would be great in your after dinner coffee for a treat. The options are really endless!
Have leftovers? You can easily store it in the fridge for at least a week and a half (probably longer) in a sealed container. It will firm up a bit more in the fridge. Simply scoop it into a bowl and re-whip it when you need it.