Monday, May 9, 2011

Coconut Milk Whipped Cream

I have been on a mission to figure out how to make coconut milk whipped cream for some time. I have read on several blogs how good it is, but haven't had much success. But if something is worth doing, keep on trying. :) I have finally figured out the secret to making this awesome whipped cream. It is actually very easy and oh so GOOD!

Coconut Milk Whipped Cream

The secret to making this is to plan ahead. But a can of coconut milk in the fridge at least 24 hrs before you want to make the whipped cream. The longer the better. I actually keep a can or 2 of coconut milk in my fridge, just for this. You also need to put the mixer bowl and whisk attachment of your mixer into the freezer for about 4 hrs. Until it's nice and COLD.

Then when you are ready for some whipped cream, scoop out the coconut cream out of the can, being careful to only get the cream. Whip the cream in the mixer until it starts to thicken and look like whipped cream.

Add 1/8 cup honey
1 tsp vanilla

Continue to whip until soft peaks form. You can use immediately or place in the fridge. This lasts in the fridge for 24 hrs. Maybe even longer, but that's the longest I've had it in the fridge with no problems. It's too good not to eat right away!