HOW TO MAKE WHIPPED COCONUT CREAM
Light and fluffy frosting that is entirely dairy free! Whipped coconut cream makes it possible to eat your cake and the frosting too – all without dairy.
Oh yes indeed, you read that right! Dairy free whipped cream is totally possible.
Whether you are lactose intolerant, vegan or paleo, this is a great & simple way to frost desserts or even top drinks with.
Ingredients
1 can (14 oz) coconut milk or coconut cream* chilled
1 tablespoon maple syrup or other (sugar-free) sweetener to taste
1 teaspoon vanilla extract
optional: other flavor extracts ground spices (like cinnamon) or cocoa powder
Instructions
Chill the can of coconut milk for 1-3 days. The full fat coconut cream will separate from the water in the coconut milk or coconut cream. It will accumulate at the top and harden.
Before opening the can, chill a bowl and the beaters of your mixers for about 1/2 hour. Open the can and scoop out only the hard coconut cream that should have settled on top**.
Using a hand mixer, whip the coconut cream with maple syrup, vanilla extract and other optional flavors until fluffy.
The whipped coconut cream should be stable enough to ice cake or cupcakes with. You can even fill it into a (chilled) pastry bag with piping tip, to frost cupcakes with fancy swirl patterns.
Oh yes indeed, you read that right! Dairy free whipped cream is totally possible.
Whether you are lactose intolerant, vegan or paleo, this is a great & simple way to frost desserts or even top drinks with.
Ingredients
1 can (14 oz) coconut milk or coconut cream* chilled
1 tablespoon maple syrup or other (sugar-free) sweetener to taste
1 teaspoon vanilla extract
optional: other flavor extracts ground spices (like cinnamon) or cocoa powder
Instructions
Chill the can of coconut milk for 1-3 days. The full fat coconut cream will separate from the water in the coconut milk or coconut cream. It will accumulate at the top and harden.
Before opening the can, chill a bowl and the beaters of your mixers for about 1/2 hour. Open the can and scoop out only the hard coconut cream that should have settled on top**.
Using a hand mixer, whip the coconut cream with maple syrup, vanilla extract and other optional flavors until fluffy.
The whipped coconut cream should be stable enough to ice cake or cupcakes with. You can even fill it into a (chilled) pastry bag with piping tip, to frost cupcakes with fancy swirl patterns.
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