Making whipped coconut cream is really easy! All you need is a refrigerated can of coconut milk, a sweetener, and a hand blender! Check it out:
1 400mL can of coconut milk
2-3 tsp. icing sugar
1/4 tsp. vanilla (optional)
- Refrigerate the can of coconut milk overnight. This helps it separate into a top layer of cream and a bottom layer of water.
- Open up the can and carefully scoop out the coconut cream. You’ll be left with about half a cup of coconut water in the bottom of the can. You can use it in smoothies, soups, or just drink it!
- Whip the coconut cream for half a minute, then add in 2-3 tsp. of icing sugar and 1/4 tsp. of vanilla.
- Whip the cream for another 2 minutes and you’re done! The whipped coconut cream may separate out after a few hours, so it’s best to use it the same day.
The two brands of coconut I tried were Aroy-D and Thai Kitchen, so I know these two work for sure. Aroy-D is the better choice because it contains only concentrated coconut milk and water, whereas Thai Kitchen also contains guar gum. Try to find brands that do not contain guar gum (a thickener) or polysorbate 60 (an emulsifier) because these prevent the coconut milk from fully separating.
Whipped coconut cream — so easy and delicious! Try it today! ;D