Coconut Whipped Cream
Deliciously Creamy Three-ingredient Coconut Whipped Cream
The team behind Producers Stories is crazy about food—especially food with a story to tell. We’re passionate about bringing farm-to-table flavors into your home with recipes, product spotlights, and blogs highlighting our farmers’ voices.
This recipe is inspired by the natural process of making coconut cream. Although many people use this ingredient in cooking and baking, many don’t know just how easy it is to make it from scratch.
Go For Sustainably Sourced
Coconut milk is one of the most sustainable milk alternatives there is… depending on how you source them of course.
In most cases, canned coconut milk/cream comes from countries with underdeveloped economies and poor working conditions. If you pay attention to the labels, you’ll realize that many brands fail to mention their practices and have little – or no traceability at all. Leaving the question of how sustainable and ethical are these brands really?
By choosing to buy organic and/or fair trade natural coconut, you can be sure that you are sourcing your ingredient in the best possible way. Not only are you supporting better farming practices for a healthier planet, but also opting for a healthier option for you; by leaving out additional ingredients, additives and preservatives that come in canned coconut. You will also be lowering your carbon footprint by skipping industrial processes in the way and reducing waste.
This recipe is great for those who are lactose-intolerant, vegan or simply love coconut. This light, sweet and fluffy whip will make any dessert burst with flavor. You can even leave out the powdered sugar and top savoury dishes… pumpkin soup with coconut whip, anyone?
Coconut Whipped Cream Recipe
- 1 Coconut (aprox. 300 grams)
- 400ml water
- Optional: ⅓ cup powdered sugar
- First, you will have to crack open your coconut*.
- With a knife, carefully extract the coconut meat from the nut.
- Add your coconut meat and water into a blender and blend thoroughly.
- Place a cheesecloth over a bowl and start pouring in the liquid. Then, strain and press out the remaining liquid from the ground coconut. Reserve the ground coconut to use in other recipes.
- Place the coconut milk in a sealed container or jar, and let the liquid settle at room temperature for 5-10 minutes (you will start to notice separation from the liquid and the coconut cream).
- Carefully place your container in the refrigerator without tipping or shaking*, leave overnight.
- The next day, place a large mixing bowl in the freezer for 10 minutes before whipping your coconut cream.
- Remove the coconut milk from the fridge without tipping or shaking. Scrape out the top, thickened cream and leave the liquid behind (reserve to use in other recipes).
- Place hardened cream in your chilled mixing bowl and beat for 2-4 minutes, or until the cream looks light and fluffy. Then add the powdered sugar, and beat until incorporated – about 1 minute. Taste and adjust sweetness as needed.
- Place in a sealed container and refrigerate until ready for use.
- The easiest way to do this will be with a hammer: hold the coconut in your hand and smash it with the hammer. Keep turning and smashing the nut until it cracks open. Keep in mind that there is liquid inside, you can reserve this liquid for other recipes.
- It is crucial to refrigerate the coconut milk with some visible separation. The cream will set at the top of the container, and once it’s cold, we will be able to scoop it out and create an airy and fluffy coconut whip.
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