Coconut Whipped-Cream Coconut Whipped-CreamNovember 10, 2014 in Basics, Nut & Seed Creams, Recipes, Sweet TreatsShare ThisFacebookPinterestTwitterPrintemailWelcome to my obsession! I love love love coconut whipped cream. It complements the taste of pretty much any dessert, adds a beautiful finish that creates a mouth-watering aesthetic, is incredibly easy to make, and is literally just one ingredient. One of my favorite aspects of plant-based cooking is using ingredients in their least processed state. The way nature (i.e. our bodies) intended to consume and use for proper nourishment. Of course there has been some processing to get the cream from coconut to can however, the process is much less than that of a product that has about 20 ingredients created from man-made chemicals. No thank you! Because I have made this coconut whipped cream dozens (maybe hundreds?) of times, I have picked up a few tips to reach the perfect consistency! 1. Refrigerate overnight rather than freezing for a few hours – In the basic directions of this recipe, refrigerating the can is absolutely necessary. By refrigerating, the fat will separate from the water, allowing you to whip only the fat of the can. It’s important to refrigerate for 24 hours but sometimes we just forget! At times I will throw the can in the freezer for 2-3 hours but most brands will produce an icy mix that doesn’t separate fully. I just automatically store my cans of coconut milk in the refrigerator. If it doesn’t need to be separate for the recipe, it’s easily re-emulsifies by shaking the can or blending. That being said…. 2. Do not shake or turn upside-down– It’s really important to be careful when taking the cans our of the refrigerator to keep the can upright when setting them down on the counter. I did this countless times when I first began making coconut whipped cream purely due to negligence. Shaking or setting it upside-down will cause the liquid and fat to re-emulsify, defeating the purpose of refrigerating it. 3. Use arrowroot or tapioca starch if not whipping well – If for some reason you bought a brand that did not separate well after refrigeration or you added some of the liquid by accident, adding a bit of arrowroot or tapioca starch will help bulk up the liquid-cream. Arrowroot is commonly used as a thickener in soups and also to replace cornstarch. Start with a 1 tsp and add more as needed. 4. Pick the right brand– There are some brands I’ve heard of re-formulating to ensure there isn’t a separation. I’ve also heard guar gum is supposed to emulsify the fat and water but I’ve never had trouble with this in the 365 Organic Coconut Milk. 365 (exclusively at Whole Foods Market) is by far the best brand I’ve used because the results are always consistent. The milk fat is very dense, there’s more of it than any other brand, and it’s never turned into an icy mess when I do decide to freeze (sometimes you have no other choice!). Therefore, I just always use this brand. If you’d like to shop around and choose what’s right for you, I’ve heard Native Forest and Thai Kitchen are effective for others as well. 5. Use an electric hand mixer – The faster it whips, the better the aeration, the firmer the peaks. Move the beaters around the bowl to infuse as much air into the cream as possible. Be careful not to whip to long as it will create too firm of a product. If it becomes too firm, add a bit more liquid to smooth things out. 6. Use the reserved liquid– I make a smoothie every day so I immediately use the coconut liquid for those however I’ve also used it to replace water in dessert recipes. It’s also great in savory dishes like coconut curry or as the liquid when cooking quinoa/rice. 7. Whip in a cooled bowl with high edges– Using a cooled bowl will help keep the cream from melting and create firmer peaks, faster. Also, by using a bowl with high edges you can move your beater around more easily, again, creating more aeration. 8. Always get the full-fat variety– There is light coconut milk out there but that completely defeats the purpose of creating the whipped cream. By getting light, you’re working with less fat therefore less total end result. The more fat, the more whipped cream. 9. Make ahead and store– Making this and using immediately is always your best bet but if you’re getting ready for a party or just like to batch cook everything in one day, coconut whipped cream can certainly be stored and used later. Store the coconut whipped cream up to two weeks. When you’re ready to use, give it a quick whip with the electric mixer to re-up the aeration. 10. Add flavorings – Make it your own. The coconut cream by itself is certainly delicious but you can always jazz it up by adding a sweetener of choice like maple syrup or honey, a little vanilla extract, strawberry jam, or even some bourbon or espresso!