This is a very easy and fun to make desert type food. It is mostly coconut and you can add whatever you feel would tweak it to fit your application. I am going to give you the bare bones ingredients and preparations as well as what I added into my recipe that inspired this post. I will try to be as organized as possible and if you feel like I may have left something out please let me know.
Ingredients:
- 1 Can of coconut milk,( Golden Star 13.5 ounce its from Thailand. Trader Joes coconut cream if you can get it. There may be others that I am not aware of as long as its more on the creamy side. coconut milk beverages may not work as well.)
- 1/4 Cup sugar, agave, powdered sugar. (I used organic coconut sugar and a small amount of organic agave.)
- Very small amount, ~1/4 tsp, of vanilla, lemon, almond, etc. oil or similar natural sweetener.( I had some organic lemon juice.)
- 1/8 cup shredded coconut.( Mine included shredded and toasted coconut.)
- SMALL amount of cacao, cocoa or vegan chocolate chips. (If your using cacao powder realize it is much stronger than nibs or cocoa/chocolate. Also we don't want to mask the flavor of the coconut. I used nibs which are pieces of the beans.)
- 1/4 cup coconut, almond, soy, hemp, cashew, etc. milk beverage.( I used some chocolate almond milk to help with the cacao nibs.)
- ~1 tsp Xanthan gum. This helps keep things together but honestly is not needed.
Preparation:
- Chill your can of coconut cream/milk. I did not chill mine very long and it turned out fine however I recommend chilling it over night. Also chill your mixing bowl for a while before use.
- Gather all ingredients and a spoon or electric mixer/beater. Put cream/milk in chilled bowl and mix fast and well for 3 to 5 min or 1 min with mixer. It should be creamy and well mixed.
- Mix in your optional ingredients one at a time keeping an even distribution of ingredients. Mix well for about the same time as step 2 OR until creamy and well mixed.
- Taste and more milk, sugar, sweetener if needed to achieve the correct flavor and consistency.
- You are done and can use it now, pop some in the freezer to make ice cream or store it in the fridge.
I made this recipe from my own general knowledge of what a "whipped cream" should be. Later as I recorded it here in this blog post, I picked up some tips from a blogger who's recipes I refer to often.
Please check out all the recipes there they are great and helped me quite a bit in my own creations.
Hopefully as you are making your own whipped cream, you are making it your own whipped cream.
Thank you for reading and please reply any comments or questions.
