Things have been oh-so-creamy around my blog the past few weeks. Cream pies everywhere. And much chatter of coconut milk and all its glorious attributes and uses. But I was being a tad lazy when it came to my pies..
Why? Well, as you read in my recipes, I was simply giddy about the new product I discovered called "Healthy Top" - a cashew and coconut based whipped topping of sorts. Totally yummy, but not "made-from-scratch" as I usually do. And while I have been mentioning coconut milk-based Whipped Coconut Cream as an easy "whipped topping" option all week, I haven't actually shown you guys how to do it - so here it goes.
Coconut Cream 101. This how-to tip is super simple, useful, fun and delicious. You're only two ingredients away from homemade vegan whip..
Chilled can of coconut milk - the top layer of opaque "cream" - this is what you want to whip...
Put to use:
"Almost Tiramisu" Pie..
When I was little one of my favorite family recipes was an Easter cake called "Lamb Cake" I veganized the recipe a few years back: Lamb Cake Gone Vegan. But the traditional frosting for that cake was a whipped egg white frosting. I'd stand over a bowl of egg whites with my beater, my mom showing me what to do, and I'd whip. And whip. And beat. And beat those darn whites until they stiffened and turned into fluffy peaks.
Well until I discovered coconut milk cream, I never knew that the "whipped creamy frosting" thing could happen for vegans. Well it can. And this whipped cream from 100% coconut milk is so blissful and easy you really have to try it..
How-to Make Whipped Coconut Milk Cream
Step 1: Buy a can of full fat coconut milk.
Step 2: Place it in the fridge overnight.
Step 3: Open the can without shaking it or turning upside down.
Step 4: Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl. You will be left with about 1/2 cup of white syrup-y looking translucent liquid. Leave this in the can. Note: I use this leftover liquid in numerous coconut-y recipes. Plus, it makes a great coconut syrup - almost like a hydrated extract of coconut flavor.
Step 5: Add 2-3 Tbsp of powdered confectioners sugar to the white stuff. Optional: add cinnamon, vanilla bean - any small amount of flavor you'd like.
Step 6: Grab a hand beater (simple mixers work just as well as expensive ones)
Step 7: Whip the coconut milk froth until creamy. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible.
Step 8: Serve! You can spoon on top of ice cream, for cream pies, into coffee latte mugs, or eat with a spoon - I guarantee you'll be licking those beaters. And the bowl.
Coconut cream is best eaten right after it is whipped as it will lose some fluffiness if you stick it in the fridge to chill. But it actually holds up better than I expected!
Just Posted: "Almost Tiramisu" Cream Pie recipe - using my coconut cream. Espresso cream pie with cinnamon vanilla coconut whip on top.
What are your favorite recipes for coconut cream - or how do you intend on using it in future recipes???
More dreamy coconut whip pics...
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