This blog post also is available in German.
Juicy-sweet strawberries with freshly whipped cream… Childhood memories become alive! With rapture I remember my childhood. A bowl of freshly picked strawberries in front of me, I could hardly wait until my mother had finally finished whipping the cream. And still today, this delicacy awakens ultimate summer feelings in me. Does that sound familiar to you? Do you also love to eat strawberries with a scoop of extra cream? Only bad thing cream contains cow’s milk and is therefore nothing for vegans like us!
Half as bad, because today I have a great vegan alternative for you; coconut whipped cream. You have no idea how to make this treat at home or just want a quick recipe, then you came to the right place! Because this coconut cream does not only taste heavenly but it’s also conjured within 5 minutes. You have my word! Let‘s get started allright?!
Phase separation & the right temperature
For this recipe you only need 4 ingredients and 2 minutes preparation the evening before. The coconut milk should be cold before beating. Therefore I recommend that you transfer it to a mason jar the evening before and put it in the fridge. With this method The coconut milk I use became so firm that I only had to beat it for 2-3 minutes the next day to make it fluffy and stiff enough.
Another advantage of refrigeration in a mason jar is the visible phase separation. Depending on the brand of coconut milk, the solid and liquid phases will separate. The solid phase will float on top. This allows you to easily transfer it into your bowl with a spoon.
And here‘s the next keyword, bowl. Your bowl should be clean and free of detergent residues. It’s best to use a metal bowl, which you cool briefly beforehand. Coconut cream is very sensitive to heat! If the utensils used are too hot, your cream will collapse and never become fluffy.
The right brand does the trick
The problem with coconut cream is that, depending on the brand used, it can take on a greyish hue. In most cases this doesn‘t really matter that much. But if you want to decorate cupcakes or a cake with it, this side effect is rather undesirable. Here you have to try different brands of coconut milk and see which one gives the best results. I always use the one from Thai-Kitchen because I like it best in terms of consistency and taste. And it is absolutely enough for my needs.
That’s how your coconut milk will be a success
If you stick to the following points, your coconut milk is guaranteed to work out
- Cool in fridge for at least 12, best 24 to 48h
- transfer to mason jar & wait for phase separation
- If necessary make the shake test (also works if you don’t pour in the glass) -> you can’t hear anything? Perfect your coconut milk is ready. It sounds like liquid in the container? Your coconut milk is not ready yet
- Clean, cooled utensils (preferably metal) without washing-up liquid residues and well-dried
- Don’t use reduced-fat coconut milk! You need the fat in the milk in order for it to work!
Voilà now nothing stands in your way. Have fun trying it out!
If you don’t like the taste of coconut, you can use any kind of vegetable cream (soy, almond or oat) instead of coconut milk.
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Whipped Coconut Vanilla Cream
- 500 mk coconut milk
- 1 tbsp xylitol or erythritol organic
- 1 vanilla pod
- ½-1 tsp bourbon vanilla powder
- Place coconut milk in a mason jar and cool for approx. 12-24 hours.
- Separate the solid phase from the liquid phase with a spoon and place the solid one in a bowl.
- Scratch out the vanilla pod and add to the coconut milk with the remaining ingredients.
- Beat the coconut milk lightly with a food processor or hand mixer.
- Use for dessert, add to coffee or serve with fresh strawberries.