Coconut Cream Whipped Topping
Coconut Cream Whipped Topping
Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | GFCF
For a similar, but vegan version of this recipe click here.
Makes: Approximately 4 cups
Prep Time: 5 minutes
Chill Time: At least 4 hours
Ingredients:
2 14-ounce cans COCONUT MILK (full fat, not light) Thai Kitchen® works well or any high-fat coconut milk
1/4 cup cold WATER
1/2 teaspoon unflavored GELATIN
1 teaspoon pure VANILLA EXTRACT
1 teaspoon pure ALMOND EXTRACT (tames the coconut flavor)
1/4 cup liquified HONEY or agave (use liquid stevia to taste to make it sugar free)
Directions:
Allow can of coconut milk to rest for at least 24 hours undisturbed to allow coconut "cream" to separate from the clear coconut liquid. Carefully transfer to refrigerator and chill 4-6 hours.
Place a one-pint iSi Creative Whip canister in freezer to chill.
Turn can upside down and open with a can opener. You should see a runny, opaque coconut milk on top. Pour this off. Scoop out the solidified "cream" at the bottom of the can and transfer to a bowl medium mixing bowl. Set aside.
Bloom gelatin by adding water to a small bowl and sprinkling gelatin over surface. Allow to sit one minute. Place in microwave and heat 20-30 seconds or until mixture comes to a boil (watch it carefully). Remove and stir until gelatin is completely dissolved. Chunks of gelatin will clog the Creative Whip. If you find some gelatin chunks that are not dissolving, just pour the liquified gelatin through a strainer.
Whisk gelatin, almond extract, vanilla extract and honey into the coconut cream. Add a tablespoon or two of water as needed to achieve a heavy, but pourable, cream consistency.
Pour cream mixture into Creative Whip canister (fill up to fill line, you will have a little leftover). Charge with one Cream (not Soda) charger. Shake vigorously 3-4 times. Remove charger. Place canister in refrigerator on its side and allow to chill for 4-8 hours or preferably overnight.
Once thoroughly chilled, the Coconut Cream Whipped Topping is ready to use. Attach spray nozzle. With nozzle pointed down, shake can 1-2 times and gently pull trigger (you are forcing the contents to the nozzle end of the canister). Store in refrigerator on its side and use within 5 days. I have found that the more you shake the can, the airier the topping becomes and can make it difficult to express.
How To:
Trouble Shooting:
• Only air is coming out or is sputtering | Before each use, shake canister three times with nozzle pointed downward and/or allow canister to sit at room temperature for 10 minutes before using.
• Cream is runny | Following charging, canister was not chilled long enough. I have found that the longer you chill the cream the better. I suggest making, charging and refrigerating coconut whipped cream one day in advance. Or charge a second time.
• Do not make half a batch.
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Reader Comments (9)
How do I win this amazing device? Also wondering if you can even ship it to Hawaii....I only ask that because I haven't been able to get a soda siphon online. No one seems to ship to Hawaii.
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Hi Mary! Thanks for the inquiry. I now have the entry details up. Just head to: http://www.lexieskitchen.com/lexies_kitchen/2010/11/13/isi-creative-whip-giveaway.html
Hmmm, and very good question about shipping to Hawaii. My parents are on the Big Island so understand the shipping issues. I wonder if the problem is with the Nitrous Oxide Chargers. If you were to win the Creative Whip, I would check with the US Postal service ... we would cross that bridge then. Maybe I would have to hand-carry them to you :) ha!
Hi Lexie!
This recipe looks fabulous! Do you think it would work without the iSi? If I just left it in the fridge overnight to firm up?
Thanks!!
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Hi Megan ... The Creative Whip is the tool for quick, easy and fluffy coconut cream. Honestly, if you don't need the fluff and want a thick pourable, semi unwhipped cream then the fridge technigue would work. Check out http://www.dietdessertndogs.com/2008/04/18/soya-who-soy-free-vegan-whipped-cream/ Ricki has a technique here that works, but a it's a bit hands on. But my hats off to her for making it happen. Hope that helps :) Stay warm Ms AK : )
I make a vegan coconut whipped cream almost identical to this one--I bet it would be perfect in that cannister! I've just entered. :)
Thanks, Lexie. I've made something similar to your recipe without the gelatin. It's a great idea - I would have never thought of adding it!! Thanks for the link too. ;)
I have a question about the Creative Whip - I would love to buy one (if I don't win, of course! :) But $99 is a bit steep. Does the mini whip work the same way? I am the only one who can't have regular topping, so a mini would be big enough.
Thanks, Janet
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Yes, Janet, the mini whip would work great! Thanks for your comment.
I so want one of those iSi canisters!! How cool they are! I am so impressed with your recipe, Lexie! Perfect timing to top a nice cup of Hot Chocolate or Hot Apple cider right now! Hope you have a great time sledding today! ;)
Brilliant Lexie. I've been trying to whip coconut milk with powdered sugar to get whipped cream and while it's nice it doesn't exactly keep it's shape. Now gelatin is something I never even thought of I was going to go for some arrowroot. Wonderful. Thanks for sharing all these creations.
I want some of this right now! Yum! It looks so good!
Love the recipe, if you don't mind would love to repost it on our blog!! We have been selling these whip cream dispensers for over 10 years now, and have had the most trouble finding the right coconut milk whipped cream - fabulous!
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Absolutely!! Thanks for asking.
Lexie