this dairy-free coconut whip is the perfect accompaniment to basically everything!
Prep Time 30 minutes
refrigerate 1 day
Total Time 30 minutes
- 1 can coconut cream
- 1/2 tsp vanilla powder (or scrape the inside of 1 vanilla bean)
- 1 to 2 tbsp confectioners sugar (optional)
First you'll need to have your can of coconut cream be in the fridge for at least 24 hours. I just happen to keep a can on hand and in the fridge at all times... you'll soon learn to do the same!
Before you want to make the coconut whip place a glass mixing bowl in the fridge to chill. About 20 minutes is sufficient.
Scoop out the bulk of the thick cream into the mixing bowl and leave the liquid aside. You can use it for something like a smoothie or sauce. Beat the coconut cream with an electric mixer or in stand mixer on on low for 2 to 3 minutes. You can gradually increase the speed by one or two notches after 1 minute or so but don't go too high or you could over whip the cream or beat it too fast turning it into butter. It should start looking smoother and fluffy.
Add the vanilla powder or seeds and continue beating for another minute. You can also sweeten the whip by gradually adding 1 to 2 tablespoons of powdered sugar or fine granulated sugar slowly while you beat. Adjust the sugar to taste if you want it sweeter!
You can serve this with your desserts right away or keep it in the fridge, but it won't remain fluffy forever as the cream will re-harden so use it as soon as possible.
If you can't find cans of all coconut cream you can use full-fat coconut milk. Still refrigerate them overnight and scoop the thick cream off the top without getting any liquid in the mix. You will likely need to use 2 cans as you won't get as much cream from these.