Dairy sensitive people rejoice! Although whipped heavy cream may no longer top your strawberry shortcake, coconut cream delivers lactose free luxury. Trust me on this, you'll be hard pressed to tell the difference. With it's low melting point, going from solid to liquid when temps reach 80 degrees, coconut cream is that melt on the tongue lusciousness. And depending on the brand used, the coconut flavor may vary slightly. The whip will hold up for several days in the frig', but benefits from a re-whipping if it's important for the occasion...and if there's any left!
Whipped Coconut Cream
1 can full fat coconut milk
1-2 Tb honey or other sweetener
1/2 tsp vanilla
When buying coconut milk, look for the highest fat content, not lowfat. Do not shake it because you want the water to separate from the fat! Refrigerate the can overnight to ensure complete chilling and hardening of the settled fat. Put your bowl and beaters in the freezer. Coconut cream has a low melting point, so trying to do this on a warm summer day may prove to be quite the challenge. And if it is one of those hot humid days, be ready with an ice bath to set your beating bowl in; this could be the difference between failure and success.
Knowing that fat weighs less than water and therefor rises to the top, turn your can of well chilled coconut milk upside down (water up) to open with a can opener. Pour off the water into a bowl and let it drip completely because you're about to flip that can over and remove the other end, which will allow you to push the fat into your frozen bowl. This is easier than scooping it out of the can. Add the vanilla and honey, and "just beat it!"! How easy is that?! And if it seems to be a bit stiff, add a tiny bit of that coconut water (like maybe 1/2 tsp to start) back into the mix and...you got it..."just beat it!"! Michael Jackson would be so happy! Surprise! The luxurious lactose free whip you've longed for has been hiding in a can of coconut milk! Bust out the strawberries and biscuits and dance for joy!
1 can full fat coconut milk
1-2 Tb honey or other sweetener
1/2 tsp vanilla
When buying coconut milk, look for the highest fat content, not lowfat. Do not shake it because you want the water to separate from the fat! Refrigerate the can overnight to ensure complete chilling and hardening of the settled fat. Put your bowl and beaters in the freezer. Coconut cream has a low melting point, so trying to do this on a warm summer day may prove to be quite the challenge. And if it is one of those hot humid days, be ready with an ice bath to set your beating bowl in; this could be the difference between failure and success.
Knowing that fat weighs less than water and therefor rises to the top, turn your can of well chilled coconut milk upside down (water up) to open with a can opener. Pour off the water into a bowl and let it drip completely because you're about to flip that can over and remove the other end, which will allow you to push the fat into your frozen bowl. This is easier than scooping it out of the can. Add the vanilla and honey, and "just beat it!"! How easy is that?! And if it seems to be a bit stiff, add a tiny bit of that coconut water (like maybe 1/2 tsp to start) back into the mix and...you got it..."just beat it!"! Michael Jackson would be so happy! Surprise! The luxurious lactose free whip you've longed for has been hiding in a can of coconut milk! Bust out the strawberries and biscuits and dance for joy!
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