Man, this is one of those recipes that gave me a run for my money. It would turn out differently every time I made it, and it took some serious trial and error with which brands to use and whether to use them cold, not cold, shaken, not shaken, blah, blah, blah. I even used different kitchen appliances…blender, kitchen aid, hand mixer, and a food processor. Jeesh. And every time I read a blog or a recipe book, they made it seem so easy. But I always got different results! I think this time its fool proof you guys! I really do!
We LOVE this recipe. I’ll be following up with a chocolate whipped cream version soon too! We use this on top of cobblers, by itself, served with berries in the spring, and summer, and it goes in my coffee too! It has a smooth and creamy consistency with a little bit of sweet, but you can control the sweet factor. It’s amazing with berries from the farmer’s market on top, and it’s PERFECT for that 4th of July gathering you’re going to!
- 3 cans of coconut milk
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 TB Honey
- Put 2 of the cans of coconut milk in the fridge overnight or for at least 8 hours
- When you are ready to make the coconut cream, get them out of the fridge and open the tops and set aside
- Shake the third can of coconut milk and put ALL the contents into either a high speed blender or a kitchen aid mixer until contents are combined and fluffy
- If you’re using your kitchen aid, empty the mixed coconut milk into a container
- Then scoop ONLY the top coconut cream that has solidified into the kitchen aid (see pictures)
- Add the honey, vanilla, and stevia
- Mix on medium high until smooth and scrape the sides as needed
- While it is mixing on medium/high speed, add 1/3-1/2 cup of the blended coconut milk to the mixture
- Add it slowly until you have the thickness you like
- Feel free to test and make sure the sweetness is where you want it and add more stevia and honey if necessary
- Serve immediately!
**If you’re using this for a topping, you might want to add more of the blended coconut milk to the whipped cream
**You can most definitely keep this in the fridge, but I tend to whip this up right before I serve it as it will harden again in the fridge
**Thai Kitchen Full Fat Organic Coconut Milk has been very consistent in terms of having great amounts of cream that firm up well when refrigerated. BUT…I always put in an extra can just in case something doesn’t set right
This is what the coconut cream looks like after scooping it out of the cans that were refrigerated. If it does not look like this, then I’d recommend using another can!
This is what it looks like after I mixed it with just the refrigerated cream.
And then this is much smoother after adding the 1/2 cup of blended coconut milk.