Coconut Whipped Cream

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Introduction: Coconut Whipped Cream


Cutting down or eliminating dairy, but still want something to top pumpkin pie, crazy pancakes or simply to dip strawberries in? Coconut milk makes just as thick and rich whipped cream as whipping cream, if not more! And the only different in preparation is to remember to put the coconut milk in the fridge long enough to chill.

An additional plus is that whipped coconut cream does not break down the way dairy does. This whipped cream can be covered and stored for up to a few days without separation taking place. That alone makes it a better option in my book!

Ingredients
  • 1 Can Coconut Milk (14 ounces)
  • 2 Tbs Powdered Sugar
  • 1/2 tsp Vanilla
Optional
  • 1 tsp Matcha or
  • 1 Tbs Cocoa Powder or
  • 2 Tbs Pomegranate juice
Directions
  1. Set can of coconut milk and mixing bowl in the fridge overnight
  2. Set beaters in freezer for a few minutes before you begin
  3. Open can and remove all the solid coconut cream (leaving about 1/4 can of coconut water)
  4. Mix cream in chilled bowl, with chilled beaters until fluffy (3 minutes or so)
  5. Mix in powdered sugar and/or any other flavoring
  6. Use right away or cover and keep in the refrigerator for up to 3 days

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55 Discussions

i used instant hot cocoa mix - about 2 Tbs - and this rivals ANY restaurants mouse :) very delicious!

Re the saturated fat content:

The key is moderation and a varied diet. The more research done, the more it's shown that in most cases, genetics play the biggest part in how your body handles fats. Some people can pig out on all sorts of naughty things and still have good LDL (low density lipids) & VLDL (very low density lipids) levels, or at least good ratios between these and HDL (high density lipids) levels, while others have bad ones to varying degrees no matter what they eat or their lifestyles. So the trick is, know how your body handles fats, understand what fats and some other foods (honey and red wine, for example, can affect your triglyceride levels) do what re your lipid levels, take medication to control it if you don't handle it well, eat sensibly and don't overdo the naughty things.

Of course, this doesn't mean that diet doesn't play a part - it does - just not as big a one as was once thought in most cases. Trans-fats are, however, NEVER okay and should be avoided at all costs. The days of extremely low fat diets have hopefully gone forever, though. These can cause all sorts of health problems, both long and short term. Once again, sensible, moderate and varied is what everyone should aim for.

Another thing to remember is that hydrogenated fats, no matter what they started out as, will act like saturated fats. A simple rule of thumb is that any fat that is solid at room temperature should be considered saturated, because that's how it will affect your body.

Cholesterol is a necessary part of healthy cell production and brain function - which is why trans-fats are so bad for you. They take the place of these lipids and cause faulty cell production (this is a simplified explanation, but basically that's it in a nutshell).

So enjoy the odd treat - just don't overdo it!

h3idi, coconut does contain significant saturated fat, but it's not at ALL the same as the sat fat found in animal products. That's one of the problems with the nutritional messages we get in this country, that "all fats/all sat fats" are bad/raise your cholesterol/will kill you. JUST NOW are they starting to see that this just isn't the case, e.g., now you finally hear about peanut butter and avocado fats being super foods.

There is significant anecdotal and emerging scientific evidence that coconut fat may in fact be beneficial, although you wouldn't want to drink a crapload of it every day, ha ha :) It still has calories, and too much of anything fatty is probably hard on the system, no matter where it comes from.

Think of the far-lower heart disease (and other cardiac complications) rates they have in South Asia and India (aside from those areas adopting a western diet); I mean, they eat TONS of coconut/coconut oil in India and pretty much all of SE Asia, and they are mostly much better off, heart-wise, than Americans, right?

Just my $.02. I'm not a doctor or nutritionist, just a health-minded recovering fattie who knows a lot of what we're told is complete crapola :)

10 replies

There's nothing wrong with animal fat. And if you limit carbs, you can eat as much saturated fat as you want without gaining weight, getting diabetes, heart disease, atherosclerosis, etc.

That is a proven lie! The 1 study you might find to support your claim was flawed and ignored evidence to the contrary in drawing its conclusions. Many years ago The Bible said not to eat animal fat. Its still good advice!

I don't think my cardiologist would agree with you on the eating as much saturated fat as you want and not having heart trouble. Atkins diet works because you essentially malnourish yourself

Can you cite a scientific study on the negative effects of saturated fat? Should be easy, right?

I've read some of the info re coconut oil maybe being less dangerous than, oh, say, hydrogenated vegetable oils, and am willing to be open-minded to some extent. Would you happen to know the TRANS-fat content of coconut oil? I also recall reading that lard isn't as bad for you as previously thought, BUT, considering that my hub had a heart attack a couple years ago, I don't think we'll be overindulging any time soon!

Coconut oil generally has no trans fats at all unless it's hydrogenated, just like any oil.

how come everything has to be chilled? what happens if you do it at room temperature? Thank you ;-)

2 replies

Coconut fat is a saturated fat so it hardens when chilled. This results in a better finished product.

I just made this last night with no up front chilling right after coming home from the grocer with their last 2 cans of "A Taste of Thai" brand coconut milk. I carefully scooped out the thick cream that has risen to the top, and handmixed in some Stevia sweetener. It was not quite the consistency of Cool Whip at this point (at room temp) so I then refrigerated it, and it stiffened up enough that a spoon would stand straight up. I added my vanilla in after chilling, and then just let it sit on the counter until I was ready to use it after dinner. It was perfect and so easy.

WHOA! This sounds awesome, and I've never heard of it! Does anyone have ANY idea how this holds up at room temperature? I'm a pastry chef doing a coconut wedding cake next weekend (short-notice order!) and my bride would like a wedding version of a cake that I normally make with coconut-flake whipped cream (normal whip with coconut flakes added in). Unfortunately, normal whipped cream won't hold up at room temp for hours, as needed from a wedding cake. Would this??? Thanks!

Can you do it with a non-can container of coconut milk, like the one by SoDelicious? Or can you only do it with the can?

2 replies

Like the stuff in a carton? It's different from the canned stuff, much thinner, so it wouldn't work here.

Ok, thanks! Gonna have to go pick up some canned milk from the store to try this =) You ever try making ice cream out of coconut milk? It is actually very good.