Super Simple Creamy Coconut Whip CreamThere are lots of delicious creamy coconut whip cream recipes floating around the interweb. I just thought I would include my simple version. It all starts with choosing the right coconut milk. I found the large 33.8 ounce packages of Aroy-D brand Coconut Milk to make the best coconut whip. I buy these 33 ounce cartons at a local Asian Food Market in Salem, (Que Houng on Silverton Road) Oregon for only $3.89 for a large carton. That is a steal! As usually full fat, additive free coconut milk in the can goes for $3.89 for only 14 ounces. So I am getting over two times as much for the same price. You can buy the large cartons on amazon here, but keep your eyes peeled for them in Asian style markets. This coconut milk also makes THE BEST vegan ice cream. Note: Aroy-D also sells a Coconut Cream in the same size 33.8 ounce carton, but I find it’s too fatty to make the right whip cream consistency. Once blended and chilled it comes out of the pastry blag too thick and cracks. Whereas the Coconut Milk based homemade coconut whip cream is pure perfection. The Coconut Cream is also too fatty in my opinion for homemade ice cream. I find the Coconut Cream works best for making thick creamy soups or smoothies. The main reasons I like Aroy-D, are #1 it tastes the best to me of any of the coconut milks I have tried, #2 Aroy-D does not contain any gums, preservatives or additives (or at least that is what the package says) #3 it’s by far the best deal when I buy it in the local market.
If you buy the large carton and find you can’t use it all quickly enough, just freeze the rest of the coconut milk in an ice cube tray to use in smoothies, or later defrost and use in soups and other recipes.
Coconut Whip Cream
- 1 33.8 ounce carton of Coconut Milk (or your favorite brand of coconut milk in the 14 oz can, 1 or 2)
- 1 to 2 Tablespoons maple syrup (or honey) (can be omitted for sugar free)
- optional: a few drops of Medicine Flower vanilla (this stuff is amazing, super concentrated)
- or 1/2 teaspoon your favorite vanilla extract
- Put the coconut milk in the fridge overnight. I find it works best if I just always have a carton or 2 stored in the fridge, so I can make this whip cream on a whim. Don’t shake after chilling, you want the fattier cream to separate to the top, from the coconut water on the bottom.
- Slice open the top of the carton, and scoop out the top layer of thicker milk/cream into the food processor. You should be able to scoop out about 1 + 1/2 cups from the top, using a spoon. Once you get down to the watery layer, stop. The coconut cream, from the top of the coconut milk carton, will seem a bit runny, but as long as it chilled over night, you should be fine.
- Set aside the remaining coconut liquid for other uses, like smoothies and soups.
- Add the maple syrup and vanilla to the blender, and blend on high until the cream becomes to thick to blend. You can add a little bit of the coconut milk if needed, but only a little at a time. You can also blend the whip cream in a bowl with an immersion blender, or in a stand mixer.
- Scoop out the thick cream and put it into a jar with a lid, or into a quart sized ziplock bag to use for piping. I often pipe it onto desserts, like cupcakes, using the zip lock back. Just snip off one of the corners when you are ready to use it. Or use a dollop on top of my Persimmon Pie (recipe here).
Note: If you buy the large carton and find you can’t use it all quickly enough, just freeze the rest of the coconut milk in an ice cube tray to use in smoothies, or later defrost and use in soups and other recipes.
You can also make fresh coconut cream using Young Thai Coconuts. If you go this route, I highly recommend the Coco Jack, a killer coconut opener, so much safer then when I was wacking them with a knife (and damaging our knife blades). Once you crack open the young coconuts, and remove the top (especially easy with the Coco Jack) then pour the coconut water into a large glass (to drink later), and scoop out the coconut meat from the insides. It will usually take 2 coconuts to get about 1 cup to 1 + 1/2 cups of coconut meat. Blend the coconut meat with just a splash of coconut water, and a little sweetener, until you get a thick cream. It’s tricky to get the cream to be as thick as it is when using the stuff out of the Aroy-D carton though. But fresh coconut cream is such a nice treat, and it makes the BEST base for Vegan Cream Pies! And I love to drink the fresh coconut water too.
If you want to use fresh Young Thai Coconuts, here is the video on how well the Coco Jack works! http://www.youtube.com/watch?v=Z_czE0vdmOs