With a fat percentage of 18-20% coconut cream does not have a high enough fat content to form and hold fat bubbles. But the addition of coconut oil pushes that percentage to around 30%, which puts it on par with whipping cream. Now, there’s no way around it, coconut cream tastes like coconut. If you abhor coconut, this recipe is not for you. You can, however, downplay its presence by using refined (flavorless) coconut oil. Additionally, utilizing a more flavorful sugar, such as demerara, brown sugar, or even coconut sugar will add a deeper caramel note; introducing layers of flavor will push the individual elements from the spotlight . On the other hand, virgin coconut oil and white sugar will celebrate coconut. Choose your variations to accentuate your dessert or drink.
ingredients
13.6 Ounce Can Coconut Cream
2 Ounces (4 Tablespoons) Coconut Oil, refined or unrefined
2 Teaspoons Vanilla Extract
1 Ounces (3 1/2 Tablespoons) Sugar, of choice
deviations & tips
Heating and blending the coconut cream melts and emulsifies the fat and eliminates grittiness.
Try different extracts, such as lemon, almond, or hazelnut, to pair with different desserts or drinks.
DO NOT substitute coconut milk or pre-sweetened cream of coconut.
In a small saucepan gently heat the coconut cream, oil, and sugar over medium until the oil is melted and the mixture comes to a simmer. The oil will sit on top; this is ok. Using an immersion or traditional blender, blend for about 30 seconds or until smooth. The oil should be fully incorporated. Refrigerate for about 4 hours or until mixture is completely cold, at least 40F.
Add mixture to work bowl along with vanilla extract. Whip to form soft or stiff peaks, depending on your preference.
Vegan Whipped Coconut Cream with Espresso Vanilla Cream Soda