That brand was so thick when chilled that I have had to add liquid to thin it out! But I would imagine that different brands might differ in water content, hopefully only slightly, but it’s worth checking. I had very good luck with Savoy brand coconut cream, which is 70% cream/30% water. Another reason you may end up with thinner whipped cream is because different brands may vary their moisture content.Try chilling it for a couple hours and then picking up where you left off. If your cream starts to thin out as you're working, it may be because it's warming up too quickly. Make sure your coconut cream is thoroughly chilled, at least overnight, and you can feel free to chill it for several days (I typically just keep a can of cream in the back of the fridge to make it easier.If, once you start to whip it, it doesn't smooth out, add a bit of liquid until it reaches a creamy consistency. Once the coconut cream chills in the can it also becomes a little chunky.Simply add in 1/4 teaspoon increments until you reach your desired flavor. This cream is really versatile! Feel free to add flavorings as desired, such as cinnamon or peppermint extract.If you prefer things on the less-sweet side, start with 1/4 cup of the granulated sweetener and add additional sweetener 1 tablespoon at a time until it reaches your desired sweetness.If you are using an already-powdered sweetener, skip the tapioca starch. There are also powdered monk fruit and coconut sugar products on the market, which - if you can find them - are the best option to use here.Stevia or monk fruit sweetener also work but they are already pretty finely ground so you will need a high speed blender to ground them finely. I imagine you could use raw sugar or granulated honey successfully too. Coconut sugar works very well for making powdered sugar.Your turn: what would you eat this whipped cream on or with? Obviously, there are plenty of ideas on the site, but I have one more coming at you tomorrow so check back in the morning! Use it to frost a cake, or a different cake.Put a finishing touch on a fruit crisp or mini pie.Slather it on a biscuit (that’s very British of you). ![]() Add a dollop on top of a homemade frappuccino or pumpkin spice latte, or even rice pudding.Top a slice of chocolate chip cookie cake.Whip this amazing stuff together with sweetener of choice, vanilla extract and a tiny pinch of salt and you’re good to go.ĭairy-free whipped cream is wonderful on everything. Luckily you can buy an entire can of it instead, so you don’t have to waste a ton of coconut milk to get enough cream. The base of this whipped cream is coconut cream, which is that thick, luxurious layer that floats to the top of a can of coconut milk. It’s kind of perfect – it’s dairy-free, vegan, paleo, sugar-free (depending how you sweeten it) and gluten-free – and definitely hard to stop eating once you’ve started. Though your definition of dollop might change once you taste this whipped cream. Few desserts cannot be improved by a dollop of whipped cream.
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