Just because you’re vegan doesn’t mean that you can’t have fresh whipped cream from a coconut.
I’ve been making coconut whipped cream for a while now, but I wanted to try something different. Adding a few teaspoons of cocoa powder transforms this powder into something really special. It’s simple to make, plus it holds up really well – as long as it’s chilled.
This Spiked Chocolate Coconut Whipped Cream is creamy (duh!) with a subtle sweetness. If it’s not sweet or boozy enough for you, add a little more sugar/syrup and liquor. Depending on your preference, you could add mint or orange flavouring too!
Spiked Chocolate Coconut Whipped CreamCourse: Uncategorized
- Ingredients for Chocolate Coconut Whipped Cream
2 cans of full-fat coconut milk
2+ tsp. organic cane sugar (or pure maple syrup)
2+ tsp. unsweetened cocoa powder, like Guittard
1-2 tsp. vanilla-infused bourbon or another type of liquor (learn more about infusing your own!)
A chilled mixing bowl & whisk attachment
- Coconut Whipped Cream:
- To have a perfect coconut whipped cream, keep several cans of coconut milk in your fridge; sometimes, the cream and the milk do not separate properly. The coconut milk should be refrigerated for at least 24 hours. 30-45 minutes before whipping the cream, place the mixing bowl and beater(s) in the fridge too.
- When you’re ready, open the can carefully and scoop out the solid cream from the top – only the cream.
- Place it in the mixing bowl. (Save the milk/water for a smoothie or other recipe.) Beat the coconut cream on high for 5-10 minutes. Add few teaspoons of sugar and cocoa powder – and a teaspoon of vanilla and booze, if you want.
- Once the cream has stiff peaks, it’s ready to go.
- You can spread this Spiked Chocolate Coconut Whipped Cream around with a spoon or scoop it into a piping bag to make fancier dollops. Keep it refrigerated – it should keep for at least 10 hours.
Enjoy this chocolate version of coconut whipped cream – it will make your dessert!