A bit of a mouth full title, but then so is the cream! It is so delicious, and may be used for any number of different toppings, I actually love just having it as an icing on a cupcake or in my coffee for extra good healthy fats.
Today was more of a photography day than a recipe day. I discovered – well actually I knew but did not register that my husband owned and had packed away in his photography kit the ultimate food photography lens, a Nikon Af-S VR Nikkor 105mm micro f2/8. This is the stuff that budding food photographers dream of and I’ve had it under my roof the whole time without me being aware – or consciously aware because I knew about it but did not, if you get me drift?
Anyhow, I suddenly woke up to it today and decided to give it a go during my whipped cream shoot. Apologies for the bombardment of pics but I actually am just so excited about this lens, it just makes everything looks sooooo good!
If whipped cream is your thaaaaaang then follow this link to My King Cook by Olivia Rose for all things whipped and creamed!
- 1 can good quality coconut milk (my preferred is Waitrose Organic)
- 1 Tbsp good quality maple syrup
- 1 tsp vanilla powder
- Pop a can of coconut milk into the fridge for a couple of hours or even better over night. Make sure the can is standing upright.
- Remove the can and turn it upside down.
- Open the upside can and pour out the now separated water* - the cream should be hard and firm at the other end.
- Scoop out the cream and whip.
- Adding a dash of maple syrup or vanilla powder for extra flavour.
- *Save the water and add it to a smoothie...
So glad that I stopped by your website – I tried the coconut cream recipe as per instructions in Free-From Heaven magazine – it said nothing about separating or cooling cream in fridge! Tried recipe twice without any success – now I know why!
Will try again this week
Sometimes it really boils down to the luck of the draw with your tin as well. If you live in the UK and have access to either Waitrose or Sainsbury’s, they actually sell smaller tins of just cream, again they will still need to go into the fridge, but it will save you the guessing game…. Good luck, thanks for stopping by and hope it works for you xx
Me again! Have had great success with whipping the coconut cream, but not great success with the taste – am finding that some cans of coconut milk have a really unpleasant aftertaste – have thrown away the contents before bothering to whip. Any ideas on this? Sainsburys and Waitrose own brands
Hi Kim, I generally as a rule of thumb search for coconut milk that has less additives in them, I can stand for ages going through every can that looks like it has the “cleanest” list of ingredients. For me hands down the best taste is Waitrose Organic, both the cream and milk are really delicious in my opinion, although there may be an additive that you are picking up taste wise that I can’t taste….Have your tried the organic range?
Literally just ordered some waitrose organic last night! Definitely gonna put it to use – perfect timing Donna ??
Waitrose organic in my humble opinion is the best. Its fluffs beautifully and tastes delish!
This whipped coconut cream looks perfect Donna! Which cupcake recipe did you pair them up with in the photos? Gorgeous pics, as always 🙂
Hey Jo, thanks so much, the cupcake recipe is my nut-free chocolate cupcakes a few posts earlier. xx D
i love both Coconut Cream and Chocolate 🙂 This is easy to make with the 5 step instruction. Thank you, Donna.
Comments are closed.