After some serious indulgence for my Irishman’s birthday week, we’re having a 10 day detox.
So I was looking for a dairy-free alternative to whipped cream. And remembered reading somewhere that coconut cream could be whipped.
To cut a not-so-long story even shorter. It works.
And for me, just as good as cream – although I suspect the quality of your coconut cream will make a massive difference.
Whipped coconut cream
makes about a cup
1 can coconut cream (>30% fat, unsweetened)
1. Pop the can in the fridge to chill for a few hours or longer.
2. Open can, transfer the white cream from the top of the can to a bowl, leaving behind any watery liquid. My can was about 70% white.
3. Whip with a stand mixer or whisk until light and fluffy.