Coconut Whipped Cream
Great for topping your coffee, shake, or a cupcake:)
Not all coconut milk is equal
There are two main types of coconut milk. Some remain liquid and others “creamy” in the refrigerator. Coconut milk that remains liquid and does not thicken is not suitable for making whipped coconut milk.
The thickened coconut milk becomes even thicker because it contains thickeners. Guar gum is the most common thickener used in coconut milk. It does give some aftertaste, but it can be masked with ingredients such as cinnamon, vanilla, or cocoa powder. If you find a product without thickeners, chances are it won’t work for “whipping”, so keep that in mind. This coconut milk turns into cream and is also BPA-free.
An example of coconut milk that isn’t “creamy” is Aroy-D. It tastes like homemade coconut milk with no additives and is free of BPA. You can use Aroy-D to make a low-carb cappuccino.
To sum up, for the whipping coconut milk, you should use coconut milk, which contains thickeners and creams.
- Place the can of coconut milk in the refrigerator overnight. Do not shake the can before opening it. It should become very thick, and the solid should separate from the water. If it doesn’t, you need to try another brand. I recommend Thai Kitchen Organic or Trader Joe’s Coconut Cream Canned.
- After thickening, transfer to a bowl (without water!) And mix with a spoon, whisk or blender.
- The extracted cream can be used immediately or stored in the refrigerator for up to 3 days.
- Whip the extracted cream for 10-15 minutes and add the sweetener of your choice to it.