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    Coconut Whipped Cream Recipe - Minimalist Baker Recipes

    Uploaded by

    June Lee
    This recipe provides instructions for making coconut whipped cream in 3 easy steps: 1) chill coconut cream overnight, 2) whip chilled coconut cream with an electric mixer until fluffy, adding powdered sugar and vanilla extract, 3) use immediately or refrigerate the coconut whipped cream for up to 2 weeks to top desserts like pie, hot cocoa, and ice cream. The coconut whipped cream is dairy-free and vegan.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Coconut Whipped Cream Recipe - Minimalist Baker Recipes

    Uploaded by

    June Lee
    117 views2 pages
    This recipe provides instructions for making coconut whipped cream in 3 easy steps: 1) chill coconut cream overnight, 2) whip chilled coconut cream with an electric mixer until fluffy, adding powdered sugar and vanilla extract, 3) use immediately or refrigerate the coconut whipped cream for up to 2 weeks to top desserts like pie, hot cocoa, and ice cream. The coconut whipped cream is dairy-free and vegan.

    Original Description:

    Vegan Whipcream Recipe

    Original Title

    Coconut Whipped Cream Recipe _ Minimalist Baker Recipes

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    © © All Rights Reserved

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    This recipe provides instructions for making coconut whipped cream in 3 easy steps: 1) chill coconut cream overnight, 2) whip chilled coconut cream with an electric mixer until fluffy, adding powdered sugar and vanilla extract, 3) use immediately or refrigerate the coconut whipped cream for up to 2 weeks to top desserts like pie, hot cocoa, and ice cream. The coconut whipped cream is dairy-free and vegan.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    117 views2 pages

    Coconut Whipped Cream Recipe - Minimalist Baker Recipes

    Uploaded by

    June Lee
    This recipe provides instructions for making coconut whipped cream in 3 easy steps: 1) chill coconut cream overnight, 2) whip chilled coconut cream with an electric mixer until fluffy, adding powdered sugar and vanilla extract, 3) use immediately or refrigerate the coconut whipped cream for up to 2 weeks to top desserts like pie, hot cocoa, and ice cream. The coconut whipped cream is dairy-free and vegan.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    HOW TO MAKE COCONUT WHIPPED CREAM

    An easy, step-by-step recipe for how to make coconut whipped cream! Perfect for topping vegan and
    non-dairy desserts.

    Author: Minimalist Baker

    PREP TIME T O TA L T I M E
    10 minutes 10 minutes

    Servings: 6 (1/4-cup servings) 4.65 from 77 votes


    Category: Vegan
    Cuisine: Dessert, Vegan

    Freezer Friendly No
    Does it keep? 1-2 Weeks

    Ingredients
    1 14-ounce can coconut cream or full fat coconut milk* (Savoy Coconut Cream, Aroy-D Coconut Milk, and Nature's Charm Coconut
    Whipping Cream work best!)
    1/4 - 3/4 cup icing/powdered sugar (use organic to ensure vegan friendliness)
    1/2 tsp vanilla extract (optional)

    Instructions
    1. Chill your coconut cream or coconut milk in the refrigerator overnight (see notes for top brands!), being sure not to shake or tip the
    can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
    2. The next day, chill a large mixing bowl 10 minutes before whipping.
    3. Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream
    and leave the liquid behind (reserve for use in smoothies).
    4. Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to
    salvage it with a bit of tapioca flour - 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the
    whipping process. That has worked for me several times.
    5. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and
    powdered sugar (or stevia) and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed.
    6. Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!
    7. Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It's also ideal for french toast, pie fillings,
    mousse, and even no-churn ice cream!

    Notes
    *Using coconut cream yields more coconut whipped cream than using full fat coconut milk, because it contains more cream and less liquid.
    *Finding a good brand with consistent firmness is key! My go to's are: Savoy Coconut Cream, Aroy-D Coconut Milk, 365 Whole Foods Full
    Fat Coconut Milk, and Nature's Charm Coconut Whipping Cream (in a can). Coconut milks that didn't work as well for me are: Trader
    Joe's Coconut Cream and Coconut Milk, Field Day, Thai Kitchen, and Native Forest.
    *This is not my original recipe or concept, rather one I've adapted from other recipe developers.
    *Nutrition information is a rough estimate calculated with the lesser amount of powdered sugar.
    *Recipe makes ~1 1/2 cups coconut whipped cream.

    Nutrition Per Serving (1 of 6 quarter-cup servings)


    Calories: 126 Fat: 9.8g Saturated fat: 8.9g Sodium: 22mg Carbohydrates: 6.8g Sugar: 6.7g Protein: 0.9g Iron: 4%

    DID YOU MAKE THIS RECIPE?

    Taking a moment to leave a review helps our community! https://minimalistbaker.com/how-to-make-


    coconut-whipped-cream/

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