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Whipped-like Cream with Coconut Milk?

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  • Whipped-like Cream with Coconut Milk?

    I have to admit that I'm not much of a food scientist, but is it possible to make a whipped cream out of coconut milk? Maybe with egg whites or something? I'm lactose intolerant and can't handle cream.

    I found this recipe, but it had an awful lot of powdered sugar in it, as did most of the other ones I found. I also tried this simple coconut whip recipe but I don't think I have a good enough mixer because it didn't seem to work right.

  • #2
    This was just posted the other day:
    How To Make Whipped Cream from a Can of Coconut Milk | Apartment Therapy The Kitchn
    It looks pretty easy and the sugar is optional
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    • #3
      Ah, that's like the recipe I tried, but skims off the cream into the whip and leaves the liquid. Maybe that was my problem when I was whipping it.

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      • #4
        I would guess that makes a difference. Based on the picture, it doesn't look like it gets quite as fluffy as whipped cream, but still, I bet it's a delicious substitute if you want to avoid dairy.
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        • #5
          Put the can of coconut milk in the freezer for 1/2 hour or hour, or in the fridge over night. Skim off the cream and only use that, beat in a cold metal bowl, add a little stevia and vanilla extract if you want, and eat soon after making. YUMMO!!
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          • #6
            I've always been thinking about egg whites too... I think it should be tested, but it may get an eggy flavour, which may not really be what you're looking for with whipped cream :-/

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            • #7
              Put the can of coconut milk in the freezer for 1/2 hour or hour, or in the fridge over night. Skim off the cream and only use that, beat in a cold metal bowl, add a little stevia and vanilla extract if you want, and eat soon after making. YUMMO!!
              Can something be done with the leftovers? I have a 15 oz can of milk in my fridge for a week now, and really want to try it, but I cant' really imagine eating more than a couple tbsps, and don't really feel like throwing away the rest.
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              • #8
                I'm gonna try beating a can later then.
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                • #9
                  I'm gonna try it with egg white tomorrow.

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                  • #10
                    OK, so I tried it today instead. It works OK, and I believe it would make a decent substitute. It doesn't taste eggy, which was my biggest concern.

                    You can't whisk them together; you have to whisk them separately, or else you'll never get air into the whites - just like it goes for any dish with whipped egg whites. Slowly mix the coconut cream with the whites, and you've got yourself something really good!
                    Maybe it's a good idea to have the coconut at room temperature so it's not too hard; makes it difficult to mix. Then maybe refrigerate it before use... don't know if it's as firm with warm coconut, though.

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