If you’re a vegan, chances are you feel left out when it comes to enjoying whipped cream on fruit desserts. Fortunately, there’s an easy and tasty solution in this coconut-based whipped cream, which only requires two ingredients and can be made in a couple of minutes. The technique of straining the coconut milk liquid and using the creamy remainder is a great technique. This is a delight for vegans and non-vegans alike!
2 14-oz cans whole fat unsweetened coconut milk, chilled
1/2 cup powdered sugar
Refrigerate the coconut milk overnight to get a creamy consistency
Place a mixing bowl and electric mixer beaters in the freezer for at least 30 minutes
Pierce the bottoms of the coconut milk cans and drain the liquid portion, then open the top of the can and spoon the coconut cream into the chilled mixing bowl
Whip the cream with the chilled beaters for 30 seconds, or until fluffy, being sure not to over beat, then gently whip in the powdered sugar
Gently whip in powdered sugar and immediately refrigerate.
Want to make this and need the written instructions? Just click here to download the full recipe.
In case you have trouble finding the Thai unsweetened coconut milk that the chef uses on the video, check it out online by clicking the image below. Everyone seems to love this one!
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