Coconut Whipped Cream (SCD)

What an idea!

Prep Time15

Refrigerate1

Course: Dessert

Cuisine: American, Bavarian, Florida

Yield: tbsp

Calories: 58kcal

Author: Chef Verde

Equipment

Hand mixer or stand mixer

Materials

13.5 oz coconut cream
¼ c powdered sugar or 2 tbsp raw honey plus 1/16 tsp baking soda
½ tsp vanilla extract optional

US Customary - Metric

Instructions

Chill coconut cream in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid. I poured into a measuring cup so I could see the separation.
The next day, chill a large mixing bowl 10 minutes before whipping.
Remove the coconut cream from the fridge without tipping or shaking. Scrape out the top, thickened cream and leave the liquid behind.
Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer or until creamy. Then add vanilla (optional) and powdered sugar (or honey) and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.
Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!

Notes

Note: if your coconut milk didn’t harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour – 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process.

Rules for Successfully Swapping Honey for Sugar in Any Baked Goods
The Rule: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
The Rule: For every 1 cup of honey you're using, subtract 1/4 cup of other liquids from the recipe.
The Rule: Add 1/4 teaspoon baking soda for every 1 cup honey used.

Nutrition