Coconut Whipped Cream

For the coconut whipped cream, beat the coconut milk solids with a hand mixer or in a stand mixer until stiff. Sweeten as desired or add vanilla, for example. Coconut whipped cream is a popular vegetarian and vegan alternative to whipped cream made from animal dairy products.The taste and consistency will definitely convince you.

Some tips & tricks around the coconut whipped cream

When buying, make sure that there is no food additive E412 (guaran or guaran gum). Coconut milk with this in it is not stiff to whip.
Do not use a light version of coconut milk.
Refrigerate the coconut milk overnight.
Turn the can upside down before opening. This will separate the liquid coconut milk from the more solid component. Strain out the liquid (it can be used for smoothies, for example) and place the solid part of the coconut milk in a tall bowl.
The bowl and the whisk of the blender should also be as cold as possible. Then it’s much easier to whisk the coconut milk.
Refrigerated in the freezer, the coconut whipped cream will last about 1 week in a sealed container.

When buying, make sure that it does not contain food additive E412 (guaran or guaran gum). Coconut milk with this in it should not be whipped until stiff.

Do not use a light version of coconut milk.

Refrigerate the coconut milk overnight.

Turn the can upside down before opening. This is how the liquid coconut milk separates from the rather

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