I first tried whipped coconut cream when I visit my friend Charlotte back in my hometown Ystad. She served this creamy, fluffy, rich but at the same time light, whipped coconut cream together with a fresh fruit salad. I was immediately amazed by this . It was so good! So if you haven’t tried this yet, please do!
I think I failed four times before I got the perfect fluffy cream. I tried different techniques that read about on the internet, for example cool all the instrument and ingredients (bowl, whisk and cream) in the fridge for at least four hours, use different brands, I tried to whip only the thickened cream and left the liquid behind and I still didn’t get the same fluffiness as Charlotte had. The 5th time I tried I used Blue Dragons Coconut Cream and it was perfect (you can buy this at ICA stores in Sweden). The only bad thing about Blue Dragons Coconut Cream is that it contains additives that you don’t really want. I tried to use Santa Maria’s Organic Coconut Cream without success but I would love to find an other organic alternative.
Coconut whipped cream is perfect for topping dessert, fillings in cakes, mousses, on hot cocoa, ice cream etc.
Flavor with vanilla Powder and/or Honey
- Pour the coconut cream in a large mixing bowl and flavor with vanilla powder and/or honey. Beat for at least 10 minutes.
- Cool in fridge for 6 -12 hours until it hardens.
Photo: Fredrik Övgård