Whipped Cream… Ooooh yes! Light, fluffy, airy, silky smooth and subtly sweet, heavenly whipped cream… Who doesn’t care for the stuff, right? The very words themselves get me all excited!
I really miss the stuff, sometimes.
And if like me you’ve pretty much eliminated dairy from your diet, there’s a fair chance that you too are missing it, or at least feel melancholy once in a while when remembering how softly it used to caress your tongue and palate.
Well, dry your tears my friend because I might have just the perfect solution for you today. Chances are you’ve already seen this before, but I’m thinking perhaps you never actually put it to work for you. If such is the case, I say now would be a good time to indulge. Just because… why not?
This is just as quick and easy to make as the real thing… providing that you have a can of chilled coconut milk on hand.
And that is precisely why I always keep a can of coconut milk in the fridge… that way I can whip up (quite literally) a batch of this heavenly treat within a few moment’s notice. Coconut milk is something that I tend to buy by the case anyway, so I always have quite a few cans on hand…
This is so easy to make, frankly, you don’t even need a recipe, let alone a pictorial. But, I dunno. I’m highly visual, you know, so I figured some of you might like to get an idea of what they should be looking at when making this for the first time. Others may just like to lick it off the screen…
Just don’t you blink, alright?, ‘cuz it’ll go quick!
You ready? Let’s get started.
First, delicately flip your can of refrigerated coconut milk upside down and open it up.
See how the liquid is obediently sitting on top? That’s what we’re looking for!
Pour that liquid into a small bowl. We’re not gonna be using it now, so you can either save it for another recipe, or drink it up if you’d like.
See that thick creamy stuff that’s hiding under this layer of coconut water? That’s what we’re after!
Transfer that thick cream to a large mixing bowl. I like to use a chilled stainless steel bowl, but that’s not really necessary. It’s just a little extra precaution that helps in keeping the cream nice and firm. If you have the option to do it, too, go right ahead. But by all means, don’t you go and keep your guests waiting an extra hour for their whipped cream just so you can chill your bowl…
Beat the cream on high speed with a hand mixer for about 3 to 4 minutes, or until it becomes light and fluffy.
You could also use a stand mixer equipped with the whisk attachment, but for some reason, I find that the hand mixer yields better results. If you have both machines at your disposal, I say definitely go with the portable thing…
Once your coconut cream has gotten all light and fluffy, add the honey and vanilla powder (or vanilla extract, if you don’t have any powder on hand) and resume whisking until everything is well incorporated, about one minute.
This additional whisking action will make your whipped cream even lighter and fluffier (and much yummier, too!)
And there we have it. Your Whipped Coconut Cream (or is it Coconut Whipped Cream?) is now ready to throne proudly atop your favorite dessert! That wasn’t complicated at all now, was it?
Although this whipped cream will keep for a few days in the refrigerator, I strongly suggest that you use it right away. I find that it tends to firm up and get a tad “grainy” after sitting in the fridge for an extended length of time. If you have to make it in advance, though, or if you have leftovers (yeah… like that’s gonna happen!), you can give it another quick beating before serving to bring it right back to its original glory.
Admit it, you want to dig right in, don’t you? I know I do!
So tell me, have you got that can of coconut milk chillin’ yet?