From the kitchen
Vanilla Bean Coconut Whipped Cream
A can of coconut milk chilled overnight, separating the hard cream to be whipped with powdered sugar into a stable, dairy-free topping.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 can (13.5 oz) Full-Fat Coconut Milk, chilled overnight
- 3 tbsp Powdered Sugar
- 1/2 Vanilla Bean, scraped (or 1/2 tsp extract)
Method
- Without shaking, open the chilled can and scoop out only the thick, solid cream from the top, leaving the watery liquid behind.
- Place the cream in a cold mixing bowl.
- Beat with a hand mixer on high speed for 2 to 3 minutes until light and fluffy.
- Add the powdered sugar and vanilla bean scrapings, and beat 1 more minute until stiff peaks form.
- Use immediately or refrigerate; it holds for about 2 days.
Kitchen note
This only works with full-fat canned coconut milk that has been chilled undisturbed for at least 8 hours — light coconut milk or an unchilled can will not have enough separated solid cream to whip.
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