Sunday, October 2, 2011

Coconut Milk Cream

It's the 2nd day of vegan MoFo and to honor that, just a quick recipe. :)
Again, I can't take credit for it myself, but found it online in one of the wonderful vegan blogs that are out there (I possibly surf the net a bit too much at times.. ^_^).

It's supposed to be 'whipped cream' but for some reason I didn't achieve that... I'd like to blame my hand mixer *lol* ^_^  but either way, the outcome was/is delicious! It is a bit runnier than whipped cream but soo good!
I made a quick vegan chocolate cake [it wasn't that good, so no pics and no recipe of that] and the cream was the best part of it all! =)

Not my own pic!

Home made whipped coconut milk cream

1 can of full fat coconut milk
2-3 Tbsp confectioners sugar

Step 1: Put the can of coconut milk in the fridge over night.
Step 2: The next day (or day after) open the can without shaking it or turning it upside down. 
Step 3: Carefully spoon out the thick white top layer of the milk into a mixing bowl until you reach the opaque looking part. (At that point it'll be ~half of the can)
Step 4: Save the opaque milky part for other dishes (I love it in soups like Pumpkin, Carrot, Squash, Yam.. anything that's creamy!)
Step 5: Use a hand mixer (or what ever kind of mixer you use) and 'whip' the coconut milk, slowly adding 2-3 Tbsp confectioners sugar. It should become more firm after a few minutes.
*Optional: Adding cinnamon or vanilla bean for a little extra flavor.

You can use this cream on pies, cakes, ice cream.. I even used it in my black chai tea this afternoon! :)
Enjoy! =)


  1. Great idea Val! I could have used some of this to top my apple crisp today. I've never tried making coconut whipped cream but it sounds easy and delicious.

  2. Ohh.. apple crisp! Yum!!! Can I come over? ;)
    The cream sets nicely in the fridge, I had to put a dollop on the last pumpkin cupcake that I declared to be mine before I go to bed! (So the fat cells are happy with me too! LOL)