Yet another thing I used not to like is whipped cream. I know I know, I was insane!
Don't worry I could now eat it by the bucketful. The light fluffy texture and smooth creamy flavour is hard to pass up especially when paired with a rich, dense chocolate cake and fresh berries straight from the markets... oh I digress lost in thoughts of heavenly cake!
Whipped cream probably isn't the best thing to eat by the bucketful. Actually most things probably shouldn't be eaten in those sorts of quantities.
I have discovered a lighter alternative to whipped cream that can be enjoyed by people who are on a dairy free or vegan diet (not that I am on either). It is as quick to make as whipped cream and costs about the same too. It is whipped coconut milk!
A little disclosure: I found this idea somewhere online and can't for the life of me find the 'Pin.' Sorry to the original creator. I know the idea what all yours!
To make it, all you need is a tin of coconut milk (organic is better but I'm a cheapo) and some vanilla, either extract or vanilla bean paste.
The tin needs to be chilled to allow the contents to separate. You can either put the tin in the fridge or pour it into a glass and refrigerate it. The glass is probably the better choice because you can see when it separates.
Scoop to top of the coconut milk (the white thick part) into the bowl of an electric mixer and add the vanilla.
Whip it together for 5 minutes or until it thickens.
Refrigerate for at least an hour - it will thicken more in the fridge.
Serve it up just as you would whipped cream.
The coconut flavour is still prominent even with the vanilla so it's not for you if you don't like coconut. You could experiment with other flavours. A little bit of honey and cinnamon would be nice. Enjoy!
What about you? What could you eat by the bucket?
Recipe
Ingredients
- 1 tin of full-fat coconut milk
- 2 teaspoon vanilla extract
Instructions
- Pour the contents of the tin into a tall glass and sit it in the fridge for at least two hours or until it separates into a clearish liquid on the bottom and white on the top.
- Scrape the white top into the bowl of an electric mixer and add the vanilla.
- Whisk the two together starting at low speed and then increase to medium and then whip until it thickens (about five minutes).
- Refrigerate until you're ready to serve. Serve as you would whipped cream.
Sarah says
Any idea how much this recipe makes (serving size)? Thanks!
Claire says
Hi Sarah. It makes about 400g/1.25 cups.
Jess says
I love this idea, and you KNOW there's no shortage of coconut milk where I'm at. ;) Thanks for this creative idea!
Claire says
That is correct Jess there is no excuse for you not to make it!
Jennifer @ Delicieux says
I've been hearing lots of good things about coconut whipped cream. I have to try this as I'm not a lover of traditional whipped cream. :)
Claire says
It's pretty good Jen and can be used pretty much the same way.
Emilie@theclevercarrot says
Wow Claire! What a cool idea. I've never heard of such a thing. I just bought a bunch of mangoes and I bet it would be nice with those. Clever and simple :)
Claire says
Mango would be perfect.
Maureen @ Orgasmic Chef says
I saw this too but I haven't tried it yet. I'm glad you were the guinea pig. I'll try it this weekend.
Ice cream is my sinful pleasure.
Claire says
Oh yes Maureen I could most definitely eat a bucket of icecream!
Hotly Spiced says
Wow! What a great idea. I didn't know you could whip coconut milk. And I don't mind the flavour of coconut milk in fact whipped like this would make it go very nicely with mango or lime desserts. Can I just ask, why would you use coconut milk and not coconut cream? Wouldn't the cream be easier to whip than the milk? Do you know if you can use both or will this only work with the milk. xx
Claire says
I would have thought that too Charlie but I had written down coconut milk. I think it separates better.