What could be more delicious than a bowl of fresh English strawberries with a generous dollop of thick whipped cream. Unless you have a dairy allergy of course, or are vegan, in which case I urge you to try our easy-peasy way to make
Coconut Whipped Cream
The texture of this non-dairy, free-from cream alternative is superb. It’s thick and rich and creamy and delicious and full of healthy fats that help to replenish the skin. It has the slightest hint of coconut, but you can add a bit of sugar or vanilla extract to mask this if coconut flavour is not your thing.
An important point in making coconut whipped cream: the can of coconut milk MUST be cold. This allows the liquid and cream to separate. You only whip the cream, so save the liquid for something delicious, like a breakfast smoothie.
First, put a 400ml can of full-fat coconut milk in your fridge and leave it overnight or for at least 12 hours. If there's room, put your whisk and bowl in there too, so that everything is as cold as possible.
Take the can out of the fridge, turn it upside down and open. The cream and water will have separated, so pour the water into a container and use it to make smoothies or drink it right there and then.
Scoop the cream into the bowl of your mixer and beat it on high speed for a few minutes until peaks form. If you haven’t got a stand mixer you can whisk it in a bowl - an old-style rotary whisk comes into its own here.
Once the coconut cream is thickened, you can sweeten it with a little caster sugar or your sweetener of choice. Add a couple of drops of vanilla essence or even half a teaspoon of cinnamon at this point if you wish.
Use the Coconut Whipped Cream for frosting cakes and cupcakes or as a whipped cream alternative topping for strawberries or raspberries or for making Eton Mess.(see our no-egg meringue recipe). It’s also fab on top of coffee or mixed with fruit for breakfast.