Alternative to whipped cream for chantilly, mousses, and airy garnishes. Use only whole, very cold coconut cream (undiluted) to maintain enough fat for forming and stabilizing the foam. Do not dilute with plant-based milk (e.g., 50% coconut + 50% oat) : the mixture will not whip properly. Tips: • Refrigerate the can of whole coconut cream for at least 12 hours. • Only take the solid portion; reserve the liquid for another use. • Whisk until soft or stiff peaks form, depending on the recipe.
Ingredients
- whole coconut cream (very cold)
- powdered sugar (optional)
- vanilla extract (optional)
Instructions
- Refrigerate a can of whole coconut cream for at least 12 hours (do not shake).
- Open the can and take only the very cold solid portion into a cold bowl.
- Whisk at high speed until a stable foam forms (soft or stiff peaks).
- Fold in the powdered sugar and vanilla if desired, then whisk briefly.
- Use immediately or store in the refrigerator; gently press down before serving if needed.
