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Coconut Whip
5 hr + 5 min
Dessert
One-bowl / one-pot
10 ingredients or less
No-bake
Servings
(2 Tbsp per serving)
Total
5 hr + 5 minPrep
5 minCool
5 hrFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
-
1⅓ cups (320 mL)coconut cream†
-
2 Tbsp (17 g)powdered sugar
Make your own
Directions
- Place the coconut milk can upside-down in the refrigerator for at least 5 hours, but best if left in the fridge overnight to allow the liquid to separate from the fat. Refrigerate a large bowl together with the whisks of your electric hand mixer for at least 10 minutes to cool.
- Gently turn the can back right-side-up, and open the can. Pour out the liquid layer on the top, and save this for a future smoothie or curry. Using a spoon, scoop out the solid white coconut fat into a large bowl.
- Whip the coconut cream for 3 - 4 minutes.
- Then add in the icing sugar and vanilla, and whip again for an additional minute.
- Use the coconut whip to top brownies, fruit crumbles, watermelon pizza, or as a topping on your favourite hot chocolate*.
Notes
- †Coconut cream is the thick part from the top of a can of full-fat coconut milk (of at least 18% fat) refrigerated overnight. The amount of coconut fat separation can vary vastly from brand to brand. If there isn’t much coconut fat in your can, consider trying again with a different brand. 2 cans of milk are generally needed to yield 1 cup of cream.
- * Note, when added to hot desserts or drinks, the coconut whip will quickly deflate - but the taste is still delicious!
Storage
- Best if enjoyed immediately. The whip can be stored in the fridge in an airtight container or glass jar for up to 2 days.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
Hi PUL team! Thank you for the great recipe! really enjoying it. Do you have any ideas to use up the rest of the coconut cream (thinner part) of this recipe? I feel a bit guilty throwing away something looks still edible. Btw your recipes are always so helpful to me. So much love from Japan💞
you were asked a question about Coco Whip, a specific product. You answered incorrectly giving an answer not related to this product. Pay attention! duh
This whip is SO good!! Used it on a tart and it was lovely!
Amazing!
really simple to make and really tasty too, but it melts super quickly when put on hot drinks. i suppose this has to do with it just being cold coconut milk, but it’s still a good recipe.