Coconut whipped cream is a preparation that is used as a substitute for conventional mounted cream in vegan desserts and dishes since, in addition to not containing any animal ingredient does not carry lactose, so it is very suitable for all those people who be intolerant because its flavor is very soft and the coconut is not noticeable. In this way, it serves both sweet and salty dishes, depending on the complementary ingredients that are added. If you want At the end of here, recipes will be offered.
| 🚻 4 Diners | 🕘 10m | 🍵 Pumplet | 🤯 Diverse |
| Coconut whipped cream ingredients: |
| 1 can of coconut or coconut milk with a good percentage of fatty matter (about 400 ml) 1 tablespoon of icing sugar or other sweetener such as stevia (optional) 1 teaspoon vanilla essence (optional 1 teaspoon of xantana rubber to thick (optional) to decorate :: canela ground (optional) cacao powder (optional) colorantes food (optional) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Coconut whipped cream ingredients:
1. The first step to prepare this coconut whipped cream is to gather all the ingredients that we are going to use. As you can see, I have added several optional ingredients according to the flavor and color of the cream mounted on coconut that you want to get, so you can use those that go better. I am going to use a can of coconut cream, the Glass sugar and the vanilla essence because I like to give a lavillapable touch to the preparation. If you use a can of coconut milk you advise you to leave it open in the nevera minimum about 8 about 8 Hours for fat to solidify and you can separate it more easily from the remaining liquid, since we are only interested in the solid part and that is why coconut milk has to have a good percentage of fat. If it is light or Light it will not work and will not be mounted.
2. Next, we place the coconut cream or milk in a glass of Túrmix or hand blender, we add in this case the Glass sugar and the vanilla essence and begin to beat at fast speed so that it begins to mount with the accessory Monta-Clarras or rod blender. It can be beaten with manual rods but it will take a long time to mount it. The trick so that the vegan whipped coconut cream is well mount is Coconut milk so that everything is very cold when doing it.
Trick: If you have not given you time to cool the glass or coconut cream before, you can place a bowl with ice and cold water under the tunrmix vessel as a water bath inverted and mount the cream of coconut like this.
3. Once the coconut whipped cream is well mounted, we place it in a bowl or container and add the ingredients that we like best with enveloping movements so that it does not fall, like a few droplets of some food dye to give it another color or a pinch of cinnamon or cocoa powder to flavor it even more, that is already going to the taste of the consumer. But I like it so just with powdered sugar and vanilla essence. There are even people who add a pinch of salt and use it in salty dishes or in sauces as if it were sour cream (adding a lemon splash).
Trick: If you use coconut milk and do not thick you can add a teaspoon of xantana rubber and continue beating until you get the right texture.
4. Now you just have to put the cream mounted on coconut in the refrigerator and use it to decorate our cupcakes, cakes, cakes, biscu conventional mounted in your homemade desserts:- vegan pumpkin cake
– Apple vegan cupcakes
