Iced Coconut Whipped Cream Recipes

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HOW TO MAKE COCONUT WHIPPED CREAM



How to Make Coconut Whipped Cream image

An easy, step-by-step recipe for how to make coconut whipped cream! Perfect for topping vegan and non-dairy desserts.

Provided by Minimalist Baker

Categories     Vegan

Time 10m

Number Of Ingredients 3

1 (14-ounce) can coconut cream or full fat coconut milk*
1/4 - 3/4 cup icing/powdered sugar (use organic to ensure vegan friendliness)
1/2 tsp vanilla extract ((optional))

Steps:

  • Chill your coconut cream or coconut milk in the refrigerator overnight (see notes for top brands!), being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
  • The next day, chill a large mixing bowl 10 minutes before whipping.
  • Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
  • Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour - 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.
  • Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth - about 1 minute. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed.
  • Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!
  • Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It's also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!

Nutrition Facts : ServingSize 1 quarter-cup servings, Calories 126 kcal, Carbohydrate 6.8 g, Protein 0.9 g, Fat 9.8 g, SaturatedFat 8.9 g, Sodium 22 mg, Sugar 6.7 g

ICED COCONUT WHIPPED CREAM



Iced Coconut Whipped Cream image

Provided by Christine Muhlke

Categories     dessert

Time 5m

Yield Makes about 1 quart

Number Of Ingredients 4

2 cups heavy cream
1 15-ounce can cream of coconut
4 ounces unsweetened dried shredded coconut
3 tablespoons sugar

Steps:

  • In a large mixing bowl, whisk together the cream, cream of coconut, shredded coconut and sugar. Spin in an ice cream maker until thick. Serve immediately for a Fluff-like texture, or freeze longer for an ice cream-like consistency.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 32 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 24 grams, Sodium 38 milligrams, Sugar 28 grams

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