This recipe uses coconut milk extracted from fresh matured coconuts to make dairy-free vegan whipped cream. Fresh coconut milk is the best ingredient as it is full-fat and have no preservative or additives. The main problem you will face when making coconut whipped cream from canned coconut milk is that the coconut cream and water don’t always separate as some brands have guar gum as ingredient. This will not happen with freshly extracted coconut milk and the result is guaranteed.
To avoid wastage, after extracting the coconut milk, the leftover ground coconut pulp (hard brown skin removed) can be used to make coconut flour. Also, the leftover coconut liquid (after coconut cream has been removed) can be used in making tropical smoothie and cooking rice as well.
Dairy-Free Vegan Coconut Whipped Cream | Dietplan-101
- 2 fresh matured coconuts
- 2-3 cups water
- 3 tbsps powdered sugar (icing sugar)
- Split coconuts into half with a hammer by tapping hard around the equator while rotating the coconut in your palm.
- Remove coconut flesh from the shell using a spoon or icing spreader, then peel off the hard brown skin with a knife (if leftover ground coconut pulp is used to make coconut flour).
- Rinse the peeled coconut flesh, then cut into small pieces.
- Put half of the coconut into a blender, add in 1 cup of water and process on high speed until fine (stir with a spoon in between blending, add another 1/2 cup of water if it is too thick).
- Strain through a sifter lined with cheesecloth (hold up the cloth and squeeze out the coconut milk). Keep the leftover pulp in another bowl. Repeat the same process for the remaining coconut.
- Strain the coconut milk again into another bowl, cover and refrigerate overnight (to separate the coconut cream and water).
Chill the mixing bowl and whisk ahead before using them to whipped the coconut cream.
- Gently scoop the hardened coconut cream with an oil strainer or spoon into the chilled mixing bowl.
- Lightly whipped the coconut cream, then add in powdered sugar (it will become watery) and continue whipping until the coconut cream becomes stiff again.