Coconut Cream
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4
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Course
Dessert
Coconut Cream
Description
This recipe uses the firm coconut solids that rise to the top of chilled cans of full-fat coconut milk. These solids are whipped with a stand mixer until thick peaks form, creating a creamy and airy texture. Flavorings such as maple syrup, pure vanilla extract, a pinch of sea salt, and lemon zest are incorporated to enhance sweetness and add brightness. If the cream is too thick, a small amount of lemon juice can be added to adjust consistency without thinning it excessively. The leftover coconut water can be saved for use in smoothies or other recipes.
The resulting coconut cream can be chilled until ready to serve. It is suitable as a topping for desserts, fresh fruit, or as a dairy-free ingredient in recipes requiring whipped cream. Its natural sweetness and slight lemon aroma complement many sweet preparations.
Ingredients
- 2 coconut milk full-fat, 13.5-ounce cans, refrigerated overnight
- 2½ tablespoons maple syrup
- 1 tablespoon vanilla extract pure
- 1 tablespoon lemon zest
- Pinch of sea salt
- 1-2 tablespoons lemon juice optional, depending on thickness of your cream
Instructions
- Scoop the coconut solids that have risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Make sure the solids have separated from the coconut water in the can - if it mixes, your coconut cream will not whip. Save the leftover coconut water for smoothies.
- Beat the on high speed until it begins to thicken and and peaks form. Don't over-mix or your cream will soften too much.
- Add the maple syrup, vanilla, salt, and lemon zest, and mix until combined. If your coconut cream is very thick, add 1 to 2 tablespoons lemon juice, if desired. If your cream isn't thick enough for the additional liquid, skip the lemon juice.
- Chill the cream in the fridge until you're ready to serve.
User Reviews
Overall Rating
5
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