COCONUT WHIPPED CREAM
I have been in search of a recipe for an alternative whipped topping for some time now. I don't want any chemicals or dairy in it. I came across this today from Vegsource.com. but changed a few things to suit my needs. This is creamy and light and absolutely delicious.
Provided by Chef Joey Z.
Categories Coconut
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put the can of coconut milk/cream in the fridge for at least 4 hours.
- I have found it works much better when you leave it for a few days. Also chill your bowl and whisk if you use these. They will definitely help with the whipping.
- Open the can and remove the coagulated cream from the top of the can. Save the rest for something else.
- Whip the coconut cream until thick and fluffy.
- Gently beat in the rest of the ingredients.
- Keep in the fridge.
- Use ASAP.
- For a stiffer topping whip in some soft vegetarian gelatin or powdered agar agar in equal amounts.
- Bon Appetit!
Nutrition Facts : Calories 199.3, Fat 18.4, SaturatedFat 16.3, Sodium 51.8, Carbohydrate 8.7, Fiber 2.3, Sugar 6.4, Protein 2.8
WHIPPED COCONUT CREAM (VEGAN WHIPPED CREAM)
Here in the Northwest many friends are a) vegan b) avoiding dairy c) lactose-intolerant or d) all of the above. This recipe makes sure they don't miss out on one of the best parts of dessert: whipped cream! Keep a can or two of coconut milk in your fridge so that you're always ready to make this recipe! Variations on this basic version abound: add citrus zest, matcha (green tea) powder, cocoa, almond extract, pumpkin pie spice, mmm...! Plan ahead, because the coconut milk needs to chill overnight.
Provided by Karen Gaudette Brewer
Categories Desserts Frostings and Icings
Time 8h10m
Yield 4
Number Of Ingredients 3
Steps:
- Refrigerate can of coconut milk, 8 hours or overnight.
- Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
- Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
- Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 9.1 g, Fat 20.9 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 18.5 g, Sodium 12.8 mg, Sugar 6.4 g
COCONUT-RUM WHIPPED CREAM
Another version of whipped cream. This came from The Terrific Pacific Cookbook. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Mandy Rose Bell" on Jul 29, 1997
Provided by Nana Lee
Categories Dessert
Time 5m
Yield 1 batch
Number Of Ingredients 4
Steps:
- In a bowl, whip the cream until soft peaks start to form.
- Add the sugar and whip until stiff peaks form.
- Whip in the coconut milk.
- Gently fold in the rum.
- NOTE: The whipped cream will lose some of its volume with the addition of coconut milk; do not be alarmed. This is meant to be a loose whipped cream.
Nutrition Facts : Calories 2181.1, Fat 210.8, SaturatedFat 152, Cholesterol 489.1, Sodium 357.9, Carbohydrate 59.6, Fiber 9.8, Sugar 40.3, Protein 19.3
COCONUT MILK WHIPPED CREAM
Provided by Nicole Spiridakis
Categories Dessert Kid-Friendly Vegan Small Plates
Number Of Ingredients 3
Steps:
- Store the can of coconut milk upside down in the refrigerator overnight.
- The next morning, turn the can right-side up and open it. Drain the liquid into a separate container and discard.
- Place the coconut milk solids in a large bowl and add the confectioners' sugar and vanilla. Beat with an electric mixer on medium-high speed until the mixture resembles whipped cream, about 1 minute.
- Use immediately in place of whipped cream as a frosting or as an accompaniment.
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