![]() Brands that typically work well for this recipe include Arroy-D, Thai Kitchen, and Native Forest. Look for unsweetened, full-fat coconut milk (or coconut cream) with coconut as the first ingredient.Experiment with different brands to find one that works well for you, and stock up once you do!Ĭhoosing the right brand of coconut milk: Coconut milk can be very inconsistent from one brand to the next, and even from one can to the next. If you’ve done everything right, thoroughly chilled your coconut milk, and still end up with either a) no cream to whip, or b) cream that whips into a grainy mess, it’s probably not you.Too much sugar can make your whipped cream overly soft - especially if you're using a liquid sweetener! ![]() ![]() If you want to add more sweetener than the amount called for in this recipe, do so gradually.Try it as an oat milk substitute in these peanut butter banana muffins! Besides being useful for thinning out whipped coconut cream that’s too stiff, the leftover coconut water can be used in smoothies, protein shakes, cocktails, baked goods, and other recipes in place of water or milk.Since the solid coconut cream will have risen to the top of the can, opening it upside down allows you to easily strain off the liquid, leaving the cream behind. Turn the coconut milk can upside down before opening it.This will help the cream whip properly and remain thick - it works for whipping heavy cream too! For best results with this recipe, chill your bowl and beater(s) in the fridge or freezer for about 30 minutes before whipping coconut cream.Just don’t confuse it with cream of coconut - great for coconut margaritas, but not so great for our purposes here. Some stores carry unsweetened coconut cream, which will also work for this recipe.It also helps to give the can a quick shake - if you don’t hear much liquid sloshing around, that’s a good sign. When buying coconut milk, check the ingredients! The fewer ingredients the better, and the first ingredient should be coconut.Salt & Vanilla Extract: While these two ingredients are technically optional, I find that they give this vegan whipped cream recipe a more authentic flavor. This will give you a slightly different but every bit as delicious flavor profile. However, if your coconut cream is thick enough, you can use a liquid sweetener such as maple syrup. Sweetener: For basic dairy-free whipped cream with the most traditional flavor, I like to use powdered/confectioners' sugar as my sweetener. Room-temperature coconut milk won't whip properly! You’ll need to refrigerate the can of coconut milk for at least 12 hours before attempting this recipe. Native Forest, Thai Kitchen, and Arroy-D tend to work well, but if your local grocery store doesn't have any of those, you're not out of luck! In the tips section below, I’ll give you some tricks for choosing which brand(s) to buy. Some brands work better than others, so if this is your first time making this recipe, it’s not a bad idea to pick up a few varieties. Let’s take a closer look at the ingredients mentioned above!Ĭoconut Milk: Use full-fat, canned coconut milk only - light coconut milk won’t whip! It should also be unsweetened.
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