Coconut cream is a staple ingredient in many Asian and Pacific cuisines. Highly versatile, coconut cream lends its thick consistency and neutral flavor to both sweet and savory dishes. This basic recipe for whipped coconut cream can be used for just about any recipe calling for whipped cream.
If lactose is problematic for you, or if it’s simply practical to have coconut cream on hand instead of fresh whipping cream, you’ll appreciate this easy recipe.
Eastern energetics: neutral temperature; sweet flavor; tonifies yin; expels cold; ability to aid digestion and build stamina.
Western nutrition: contains lauric acid, a saturated fatty acid that regulates cholesterol levels (increases good-HDL); good source of potassium and electrolytes. Zero net carbs compared to its dairy counterpart of 3.
1 (14-ounce) can full-fat coconut milk*, chilled 24 hours
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
- Chill the can of coconut milk in the fridge for 24 hours or more.
- Chill a mixing bowl in the freezer 1 hour before preparing.
- Open the chilled can and pour out any liquid. Save or discard the liquid and scoop the coconut cream into the chilled bowl.
- Using an electric hand mixer or a stand mixer with whisk attachment, beat the cream until fluffy and smooth. Add powdered sugar and vanilla.
- Store in refrigerator for up to one week, or place in freezer bag and freeze up to one month.
- After chilling in the fridge, allow it to sit at room temperature until it softens slightly and whip again if needed.
Makes 1 cup
*Be sure to use full-fat coconut cream (not coconut milk). Some brands include Thai Kitchen, Trader Joe’s Coconut Cream and Native Forest.