📝 About This Recipe
This luscious, dairy-free alternative to traditional whipped cream is a revelation in plant-based pastry. By harnessing the natural fats of high-quality coconut milk and infusing them with aromatic vanilla bean, we create a topping that is remarkably stable, velvety, and rich. It’s the perfect sophisticated finish for vegans and dairy-sensitive gourmands alike, offering a subtle tropical undertone that elevates any dessert it touches.
🥗 Ingredients
The Coconut Base
- 2 cans Full-fat Coconut Milk or Coconut Cream (14 oz each, chilled for 24 hours; do not use 'lite' versions)
Sweeteners and Aromatics
- 1/2 cup Organic Powdered Sugar (sifted to ensure no lumps)
- 1 teaspoon Pure Vanilla Bean Paste (or the seeds scraped from one whole vanilla bean)
- 1 pinch Fine Sea Salt (to balance the sweetness)
- 1/4 teaspoon Almond Extract (optional, for added depth)
Stabilizers and Texture Enhancers
- 1 teaspoon Tapioca Starch (helps maintain structure in warmer temperatures)
- 1/2 teaspoon Lemon Juice (brightens the flavor profile)
👨🍳 Instructions
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1
Place your cans of coconut milk in the coldest part of the refrigerator for at least 24 hours. This is crucial as it allows the coconut solids to separate from the liquid water.
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2
Thirty minutes before you begin whipping, place a large glass or stainless steel mixing bowl and your whisk attachments in the freezer to chill.
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3
Remove the coconut milk cans from the fridge carefully, taking care not to shake or tip them, which would mix the layers back together.
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4
Open the cans and use a spoon to gently scoop out the thick, hardened white cream from the top. Transfer this cream into your chilled mixing bowl.
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5
Reserve the remaining clear coconut water in a separate container for smoothies or cooking; do not add it to the bowl or the cream will be too runny.
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6
Using a hand mixer or stand mixer, beat the coconut cream on medium speed for about 1-2 minutes until it becomes creamy and smooth with no large lumps.
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7
Sift in the powdered sugar and tapioca starch gradually while mixing on low speed to avoid a 'sugar cloud' in your kitchen.
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8
Add the vanilla bean paste, sea salt, almond extract, and lemon juice to the mixture.
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9
Increase the mixer speed to high and whip for an additional 3-5 minutes. Look for the cream to increase slightly in volume and hold stiff, glossy peaks.
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10
Taste the cream and adjust sweetness if necessary, adding more powdered sugar one tablespoon at a time if a sweeter profile is desired.
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11
Use the whipped cream immediately for the best texture, or transfer to an airtight container and refrigerate.
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12
If the cream has been refrigerated and becomes too firm, simply re-whip it for 30 seconds before serving to restore its airy fluffiness.
💡 Chef's Tips
Always choose brands of coconut milk with the highest fat content and minimal stabilizers like guar gum for the best separation. If your cream isn't thickening, your bowl might not be cold enough or you may have accidentally included some of the coconut water. For a keto-friendly version, substitute the powdered sugar with a powdered monk fruit or erythritol sweetener. Avoid using plastic bowls as they can retain oily residues that prevent the cream from whipping to its full potential. To ensure a pure white color, use clear vanilla extract instead of paste if the tiny black bean flecks aren't desired for your specific aesthetic.
🍽️ Serving Suggestions
Dollop generously over a warm, flourless chocolate cake for a striking temperature contrast. Serve alongside a bowl of fresh macerated strawberries and mint for a light, summery treat. Use as a topping for an iced matcha latte or a hot vegan cocoa to add a creamy, decadent layer. Layer with granola and tropical fruits like mango and pineapple to create a sophisticated breakfast parfait. Pipe onto vegan pumpkin or pecan pies during the holidays for a crowd-pleasing dairy-free finish.