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Whipped Lemon Coconut Cream with Blueberries

Posted on June 15th, 2012  |  3 Comments

Friday! So glad to see you! Have any plans this weekend? I’ve got some cool things planned that I’ll be sure to share with you (think rustic arts and crafts,) plus tons of relaxing and blogging. Can’t wait!

I also can’t wait to make this dessert again. Yes, again…yes, I made it 2 days ago, yes, Lui is out of town.

Think Paradise. Lemon zest cuts the pungent coconut justso… the result is a subtle yet perfect nondairy whipped cream.

I suggest you get a can of coconut milk now, because according to the internet, you’ll need to chill it in the fridge overnight. Then, simply open the can and scoop all the thick stuff, keep the watery stuff at the bottom for something else. If your coconut milk doesn’t separate, don’t worry, the peaks may not be as peaky- but it’ll still taste good, nay great!

This is one amazing nondairy version of whipped cream, you won’t be disappointed; enjoy it atop berries, granola, as frosting, or straight from the bowl!

Happy Weekend!

~l

Have you ever tried coconut milk?

 

Lemon Whipped Coconut Cream

by The Talking Kitchen

Prep Time: Chill 24 hours

Cook Time: 8 minutes

 

Ingredients (3-4 servings)

  • 1/2 can chilled coconut milk (thick part- do not shake)
  • 1/4 c. powdered sugar (optional)
  • zest of 1 organic lemon

Instructions

Chill the coconut milk overnight, if milk separates, you want the thick stuff. Scoop out half of the thickest part into a medium bowl. Save the rest for another recipe, or just double the batch.

Using a strong arm and whisk, or a hand-held blender, whisk into soft peaks, add the sugar and zest, and continue to whisk until you make the stiffest peaks you can get. About 5-7 minutes altogether should do it.

Enjoy atop berries with granola and nuts, as frosting and as a nondairy substitute for all whipped cream!

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3 Responses

  1. Hi Talking Kitchen,
    Just made this yummy coconut whipped cream! Thanks for sharing this easy and tasty recipe. :)

  2. talli says:

    A great addition (or substitute) for this cream is oatmeal porridge: cooked, whipped, and cooled . You can add as little or as much as you want to the above recipe. It blends great. Seriously!

    In fact, cooled whipped porridge is a great substitute in general for heavy cream.

    Just make porridge, whip it in the blender (so it looks like a thick smoothie), and let it cool. It will cool into a much thicker liquid. So adjust the original porridge depending how thick you want the final product.

    Also, to get a better lemon zest and coconut flavour, add in the coconut and lemon zest to the blended porridge, before cooling it. (The fats in the oatmeal will absorb the oils in the lemon zest). If you want to use the water part of coconut cream, just cook the porridge in that liquid, for added coconut taste!

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