Preparation time is 10minutes
Cook time is 8hours
Total time is 8hours 10minutes
Serve is for 6 people
Difficulty level: 1 out of 4
3 Ingredients
Number of servings
6
- 400milliliter coconut cream
- 1/4 cup icing sugar (optional)
- 1teaspoons vanilla extract (optional)
Nutrition per serving
643kJ / 154Cal
643 Kilojoules or 154 Calories
7% of daily energy intake*
Protein
1.1grams
Fat
12.3grams
Carbs
9.5grams
Sugars
8.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A velvety alternative to traditional dairy whipped cream, this coconut whipped cream recipe is perfect dolloped on sweet and savoury dishes
Instruction tip
Don’t be tempted to put it in the freezer to speed this up - it will chill unevenly and you won't get the desired consistency.
Method
Step 1 of 5
Chill the coconut cream in the fridge overnight.
Instruction tip
Don’t be tempted to put it in the freezer to speed this up - it will chill unevenly and you won't get the desired consistency.
Step 2 of 5
Next, chill a medium-sized mixing bowl in the freezer for around 10-15 minutes.
Step 3 of 5
Spoon the coconut cream from the top of the can, reserving the coconut water for later use and place into the chilled mixing bowl.
Step 4 of 5
Whip with a hand held mixer until soft peaks form. If it’s too thick, add a little coconut water, one tablespoon at a time, until the consistency is smooth.
Step 5 of 5
Add sifted icing sugar and vanilla if desired. Gently whip to combine. Serve with your favourite fruit or vegan dessert or if omitting the icing sugar and vanilla extract, dollop onto savoury dishes such as baked potatoes, nachos or chilli.
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