I am wiped out. Not sure I was going to get here today but I did. I dealt with a toxic situation. I went with my gut and everything will be okay but I think I surprised the other person in the situation. I did not take the option with the most pennies attached or potential for pennies. I chose the option that is the healthiest for me in the long run. Does not mean I am not wiped out because I am.
But this post is about whipped coconut cream. I was told about this development after Thanksgiving and since I was making a cake for a couple people with many food sensitivities, whipped coconut cream was the best choice. I was told I could buy it. But, because it was so close to Thanksgiving, it was not in stock. Time for research.
I was surprised with how well this turned out. I am not a coconut fan but I found the flavor of this so mild that I could eat the whipped coconut cream. It did not whipped as hard as cow cream but I did not have to worry about making butter either. That is a plus since I have made butter in the past. I will make whipped coconut cream again.
whipped coconut cream
Note: I am thinking about trying a can of unsweetened coconut cream used for pina coladas but below works.
2 cans of coconut milk, refrigerated
2 tablespoons sugar
2 teaspoons vanilla
Open the cans of coconut milk. Spoon the cream off the top and put in a large bowl. Scoop out any solids you can find but leave all the coconut water behind. There was much less cream then I expected.
Add sugar and vanilla. Whip. The cream will thicken and increase in volume but it will not create the stiffness as cow cream.
Yummy for replacing dairy whipped cream.