Coconut Whip Cream
Coconut whip cream is the absolute dream and perfect substitute to traditional dairy whip. If you love coconut the way I do you might find this to be a new favorite topping. With a few subtle changes to the recipe the varieties are endless. The whip is light, fluffy and not too sweet. Because the milk is already thick and creamy the mixing time only takes seconds.
Note: For basic coconut whip remove the cardamom.
I used a hand held mixer with single whisk attachment. If you don’t have a mixer you can try hand held whisking and mix furiously. I haven’t tried this.
Coconut Cardamom Whip Cream
1 15oz can full fat coconut milk - place can of milk in fridge overnight
2 tbsp maple syrup
1 tsp vanilla extract
½ tsp cardamom powder - optional
For basic coconut whip remove the cardamom.
1. Place a small stainless bowl or other and the whisk of hand held mixer in the freezer to chill for 20 minutes
2. Open the can of coconut milk and scoop out only the thick solid part of the coconut will be about 1/2- 3/4 of the can, underneath the solid will be left over liquid – do not use this but save it for something else such as a smoothie. Transfer the thick coconut to the chilled stainless steel bowl add the maple syrup, cardamom and extract and using a hand held mixer with single chilled whisk attachment, blend on medium and then high until peaks form, about 45 seconds try not to over whisk. When done place in the fridge until ready to use.
Anywhere you want a whip topping or filling
Cupcakes, pies, cakes, puddings, oatmeal, crepes, fruit, tarts, ice cream, hot cocoa, coffee
Play with warm spices
Try lemon or orange zest
Below is my chocolate cardamom cupcake with coconut whip and toasted pistachios