Coconut Milk Whipped Cream Recipes

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.

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!

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.