EGG-FREE, NIGHTSHADE-FREE, NUT-FREE, VEGETARIAN
Whipped coconut cream can be enjoyed on top of fruit, smoothies, and desserts—or straight out of a bowl with a spoon. When making this whipped coconut cream, do not use “lite” coconut milk or other canned coconut products such as coconut cream. You’ll be left with a not-so-whipped liquidy coconut mess.
Makes 6 servings (about ¾ cup)
Prep time: 10 minutes
Cooking time: none
1 (13.5-ounce) can full-fat coconut milk, refrigerated overnight
1½ teaspoons raw honey
½ teaspoon pure vanilla extract
1. Open the can of coconut milk and scoop out the solid cream into a large bowl or the bowl of a stand mixer fitted with the whisk attachment. Pour the coconut water that remains in the can into a separate bowl and set aside (see tip).
2. Using a handheld mixer or the stand mixer, beat the coconut cream on low speed for 3 to 5 minutes. Add the honey and vanilla, increase the speed to medium, and continue to whip. If you’d like to make the cream slightly softer, add 1 or 2 teaspoons of the coconut water while whipping.
3. Once the cream starts to have a uniform texture, increase the speed to high and whip until it holds soft peaks.
4. Serve with fruit or on top of treats. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Noelle’s tip: Store the leftover coconut water in the fridge and use it to make smoothies or for cooking.