I’m not a huge coconut fan, but I do love coconut milk. Coconut rice is probably my favorite type of rice, so I keep coconut milk in the house just for that. I decided to give this whipped cream a try. If it was good, I knew it would be a great replacement for the fake Cool Whip stuff!
one can coconut milk (don’t use the lite stuff)
1. Put the can of coconut milk in the fridge for a few hours. Overnight is best.
2. Make sure that you scoop out all the thickened coconut cream on top. Leave the water in the can. Don’t discard the water, use it to drink or in a shake later.
3. After scooping out all the cream, add a little cinnamon and vanilla, and whip it in a mixing bowl until it begins to thicken. I added just a touch of vanilla and cinnamon, so just keep tasting it to see how much you would like.
4. Store your unused portion in an air-tight container in the refrigerator. It should last for a few days.
I think I might have left my can in the fridge for a tad too long. It was pretty dry and crumbly when I scooped it out. I think it was in there for a good 24 hours, so I wouldn’t suggest waiting that long. Mine doesn’t look too much like whipped cream. It’s very crumbly, but it still tastes good. I enjoyed some with strawberries and blueberries and it was quite nice. The original post also suggests using it in coffee. I may have to try it in my decaf tomorrow! It’s no Cool Whip replacement, but it’s a nice change.