Coconut Whipped Cream Isi Whipper Recipe 445
COCONUT WHIPPED CREAM (ISI WHIPPER) RECIPE - (4.4/5)
Provided by Kathy C.
Number Of Ingredients 5
Steps:
- Add all ingredients to a high-powered blender or VitaMix. Whiz on the highest speed for 30 seconds, no more, no less. Pour cream into iSi whipper and charge. Before dispensing, refrigerate for 8 hours or overnight until well chilled. *If you don't have an iSi whipper, you can still make this, however, instead of being whipped and airy, it will thicken and solidify. To fancy up a dessert you can add the thick cream to a frosting bag and pipe on. *Can be used as coffee creamer (unwhipped)
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
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- 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.
- 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).
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