Best 9 Coconut Whipped Cream Recipes

TOFU CHOCOLATE ICE CREAM WITH MIXED BERRY SAUCE AND WHIPPED COCONUT CREAM

Steps:

• For the ice cream: Place a metal loaf pan in the freezer to chill.
• Using a spoon, remove the solidified cream from the top of the coconut milk, leaving the coconut liquid behind in the bottom of the can. Place the cream in a large mixing bowl. Add 1/4 cup agave, then beat with a hand mixer until soft peaks form, 2 to 3 minutes. If the mixture is lumpy, add a little bit of the coconut liquid from the bottom of the can.
• Combine the tofu, cocoa powder, coconut oil, vanilla bean paste, salt and remaining 1/2 cup agave in a blender and blend until smooth, about 2 minutes. Pour the mixture into the bowl with the whipped coconut and fold until combined. Transfer to the chilled loaf pan and place in the freezer until firm, 4 to 6 hours, or up to overnight.
• For the mixed berry sauce: Add the berries, agave and lemon juice to a medium saucepot over medium heat. Bring to a boil, then reduce heat and simmer until it starts to thicken, 5 to 7 minutes. Remove from the heat and add to a clean blender; blend, making sure to remove the center of the blender top, for about 30 seconds. Pour into a heatproof container and let cool slightly before serving, about 15 minutes.
• Scoop the ice cream into bowls and top with the berry sauce.

COCONUT CAKE WITH WHIPPED CREAM ICING

Steps:

• Heat oven to 350 degrees. Line 3 (8-inch) cake pans with parchment and coat paper with baking spray; set aside.
• Mix flour, baking powder and salt.
• In a large bowl, cream coconut oil and butter with 1 1/3 cups of sugar. Add flour mixture alternately with coconut milk, beginning and ending with flour; add vanilla and almond extracts.
• If desired, add 1/2 cup of the shredded coconut to the batter.
• In a separate bowl, beat egg whites and remaining 2/3 cup sugar to soft peaks. Fold egg white mixture into cake batter, just enough to incorporate.
• Spoon batter into prepared pans and bake, rotating pans halfway through, 25 to 35 minutes or until cake is springy to the touch. Cool cakes completely.
• For the frosting: Whip cream and sour cream to soft peaks. Add the confectioners' sugar and vanilla powder and continue whipping to stiff peaks.
• Frost cake with whipped cream frosting, spreading a layer of frosting between each layer. Sprinkle remaining shredded coconut on top and sides of cake.
• Refrigerate any leftovers.

COCONUT CUSTARD TRIFLE WITH VANILLA BEAN WHIPPED CREAM AND TROPICAL FRUIT WITH MACADAMIA NUTS

Steps:

• For the custard: Place 2 cups cream, 1/2 cup sugar, 1/2 cup coconut flakes and the vanilla seeds and pod in a medium saucepan. Whisk to combine and bring to a boil over low heat.
• Meanwhile, combine the eggs and remaining 1/2 cup sugar in a bowl. In another bowl, combine the cornstarch and remaining 1/2 cup cream.
• When the cream and coconut mixture comes to a boil, remove it from the heat and whisk half into the egg and sugar mixture. Then IMMEDIATELY whisk it back into the pan with the hot cream and coconut mixture. (See Cook's Note.)
• Return the saucepan to medium heat and gradually whisk in the cornstarch and cream mixture. Bring it to a boil over medium-high heat to thicken the pastry cream, stirring frequently to prevent scorching. (It is necessary to bring this mixture to a boil to cook the cornstarch; if the mixture is not brought to a boil, the mixture will feel starchy and gritty. The desired outcome is the consistency of vanilla pudding. YUM!) Strain the custard through a fine mesh sieve into a bowl and chill until chilled through. (This can be done really quickly over an ice bath.)
• For the tropical fruit salad: Preheat the oven to 400 degrees F. Place the macadamia nuts on a small baking sheet and toast until golden and fragrant, 5 to 10 minutes. Let cool slightly, then roughly chop and set aside.
• Toast the remaining 1/4 cup coconut flakes in medium skillet over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Remove from the skillet and set aside to cool and crisp.
• For the whipped cream: Beat the cream, sugar and vanilla seeds in a chilled mixing bowl with a hand mixer until the cream starts to thicken and hold soft peaks.
• To serve: Layer some pastry cream, pineapple, banana, starfruit, mango, whipped cream, toasted macadamia nuts and toasted coconut in 4 individual trifle dishes. Repeat the layers and top with a dollop of whipped cream, toasted macadamia nuts, toasted coconut and some fruit, including a slice of starfruit.

COCONUT MUG CAKE WITH COCONUT WHIPPED CREAM AND TROPICAL FRUIT

Steps:

• For the coconut cake and tropical fruit salad: Scatter the sweetened flake coconut over a microwave-safe dinner plate and toast in the microwave for 2 minutes. Stir the coconut flakes and microwave until golden, an additional 1 to 2 minutes.
• While the coconut flakes toast, mix together the strawberries, mango, kiwi, honey, lime juice and 1/4 teaspoon of the lime zest in a medium bowl.
• In another medium bowl, mix together the melted butter, beaten egg, vanilla extract, cream of coconut and sour cream thoroughly. Mix in the flour until smooth. Mix in most of the toasted coconut flakes, setting aside 1 tablespoon for garnish.
• Butter two 10-ounce mugs (I keep old butter wrappers in the fridge exactly for this purpose). Lightly dust the bottoms and sides with flour. Split the cake batter evenly between the mugs. Microwave each cake until the center springs back to the touch, 2 to 2 1/2 minutes.
• For the coconut whipped cream: While the cakes cook, whip the heavy cream to soft peaks. Add the cream of coconut and whip to stiff peaks.
• Top the cakes with the coconut whipped cream, fruit salad and remaining 1 tablespoon toasted coconut flakes and 1/4 teaspoon lime zest. Buen provecho!

LAURA BUSH'S BUTTERMILK COCONUT PIE WITH WHIPPED CREAM RECIPE - (4.1/5)

Steps:

• Heat oven to 350°F. Mix butter, sugar, eggs, vanilla, coconut and buttermilk, and pour into pie shell. Bake for 35-40 minutes. In a dry frying pan set at low heat, toast the coconut until it is golden brown. Garnish pie with whipped cream, and sprinkle with toasted coconut.

COCONUT HOT CHOCOLATE WITH ALMOND-FLUFF WHIPPED CREAM

Steps:

• Make the whipped cream: Combine the heavy cream, Fluff, almond liqueur and vanilla in the bowl of a stand mixer fitted with the whisk attachment; whip until soft peaks form.
• Make the hot chocolate: Combine the whole milk and coconut milk in a saucepan over medium heat and bring to a simmer. Whisk in the cocoa powder, brown sugar, chocolate chips, vanilla and salt; cook, whisking constantly, until the sugar and chocolate melt and the mixture is smooth and thick, about 5 minutes.
• Divide the hot chocolate among mugs and top with a large dollop of the whipped cream. Dust with cocoa powder and garnish with toasted coconut.

PUMPKIN PUDDING WITH CINNAMON COCONUT WHIPPED CREAM RECIPE - (4.3/5)

Steps:

• Place the gelatin in the bottom of a small bowl. Cover the gelatin with water and let it bloom. Alternatively, you can mix it using a fork. In a saucepan, gradually warm the coconut milk over medium-low heat. Add the bloomed gelatin. Using a flat whisk, whisk until you can no longer see the gelatin. Remove from the heat. Place the pumpkin, raw honey or maple syrup, cinnamon, and cloves in a food processor fitted with a steel blade. Pulse until fully incorporated, scraping down the sides as needed. Add the coconut milk mixture to the food processor and pulse until everything is combined. Divide the pudding mixture among your dessert dishes, with room to spare with the topping. I used small ramekins for the kids and larger {relatively speaking} for adults. Chill in the fridge until set (20 minutes to an hour). Meanwhile you can prep the coconut whipped topping. Remove a chilled can of organic coconut milk from the fridge, open it with the can facing upside down, pour off the milk - there should be a good amount of solid "cream" at the top of the can. Scoop the thick cream out and place into a mixer bowl. Add raw honey or maple syrup and cinnamon. Whip for a few seconds. Resist any temptation to dive right into the bowl... When the pudding is set, add a nice dollop to the center of each ramekin and spread it evenly outward with the back of a teaspoon. Serve immediately or chill to let the topping set slightly.

PROFITEROLES WITH WHIPPED COCONUT CREAM AND CARAMELIZED BANANAS

Steps:

• Preheat the oven to 400 degrees. Place water, 6 tablespoons margarine, salt, and granulated sugar in a medium saucepan. Bring to a boil over medium heat. Add matzo meal and potato starch at the same time; stir vigorously with a wooden spoon. Mixture will become extremely stiff. Continue stirring for 4 minutes more.
• Transfer mixture to the bowl of electric mixer fitted with the paddle attachment. With the mixer on medium speed, add eggs one at a time, fully incorporating each egg before adding the next. Mixture should be smooth and satiny, but stiff enough to form a mound when dropped from a spoon.
• Fit a pastry bag with a plain coupler. Line two baking sheets with parchment. Fill pastry bag with profiterole batter. Pipe six 2 1/2-inch mounds on each pan, spacing 3 inches apart.
• Transfer to oven, and bake until profiteroles are puffed and golden, about 25 minutes. Transfer to wire rack to cool.
• Slice bananas in half lengthwise; cut each half into thirds. Heat a large skillet over medium heat. Add 2 tablespoons margarine and 1 1/2 tablespoons brown sugar. When margarine has melted and is sizzling, add half the bananas; brown them, about 3 minutes per side. Transfer bananas to a large shallow container to cool in a single layer. Melt another 2 tablespoons margarine with 1 1/2 tablespoons brown sugar in skillet; brown remaining bananas. Transfer to container.
• To make the sauce, add orange juice, remaining 3 tablespoons brown sugar, and two pieces caramelized banana to empty pan. Whisk mixture over medium heat until thick and banana dissolves, about 1 minute.
• Slice tops of profiteroles, leaving a small hinge. Insert 2 or 3 pieces of banana. Spoon 2 tablespoons whipped coconut cream onto banana. Serve with sauce.

COCONUT WHIPPED CREAM

Steps:

• 1. Put the can of coconut milk in the fridge for anywhere from 4 hours to a few days. Also chill your bowl and whisk if you use a whisk. The colder the better.
• 2. Open the can of coconut milk and remove the cream from the top of the can and put it into your whipping bowl. Keep the left over milk for something else.
• 3. Whip the coconut cream until light and fluffy.
• 4. Gently beat in the rest of the ingredients.
• 5. Store in the fridge and use as fast as you can, this spoils easily.
• 6. For a stiffer topping add some soft vegetarian gelatin or powdered agar in equal amounts.
• 7. Bon Appetit!