Coconut Cream is one of those ingredients you walk right past when at the grocery store. Next time you’re shopping, turn back and pick one up. It is very thick, almost paste-like, and contains much less water than coconut milk does. It has a creamy, slightly oily texture to it and a distinct coconut flavor and is good for use in recipes where you are adding coconut and want some extra richness. For instance, it can be a great addition when making a coconut ice cream recipe, where some additional fat will result in an even smoother and creamier finished product. This whipped cream is a key ingredient in this Tropical Popsicle Shake recipe.
- 2 (13½ ounces) tins full-fat coconut milk, refrigerated overnight
- 1 tablespoon maple syrup
- 1 tablespoon vanilla extract
Carefully scoop the solidified part of the refrigerated coconut milk from the tins into a large mixing bowl. Discard the watery contents at the bottom of the tins or reserve for another use. Add the maple syrup and vanilla to the bowl. Using an electric mixer, beat on medium speed for 3–4 minutes until the cream is fluffy and holds soft peaks.
Use immediately or transfer to an airtight container. The whipped coconut cream will keep in the fridge for up to 1 week. Beat for 2 minutes or until creamy before using.
For more check out Monster Shakes by Vicki Valsamis, published by Smith Street Books.