Results 1 to 10 of 10

Thread: Whipped-like Cream with Coconut Milk? page

  1. #1
    IndigoBanshee's Avatar
    IndigoBanshee is offline Senior Member
    Join Date
    Jun 2011
    Location
    Atlanta
    Posts
    120

    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. #2
    lucyh's Avatar
    lucyh is offline Senior Member
    Join Date
    Apr 2011
    Location
    San Diego County
    Posts
    386
    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
    My Primal Journal with lots of food pr0n

  3. #3
    IndigoBanshee's Avatar
    IndigoBanshee is offline Senior Member
    Join Date
    Jun 2011
    Location
    Atlanta
    Posts
    120
    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.

  4. #4
    lucyh's Avatar
    lucyh is offline Senior Member
    Join Date
    Apr 2011
    Location
    San Diego County
    Posts
    386
    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.
    My Primal Journal with lots of food pr0n

  5. #5
    FairyRae's Avatar
    FairyRae is offline Senior Member
    Join Date
    Nov 2009
    Posts
    1,996
    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!!
    My Before/After Pics
    Are you new here? Be sure to check these links FIRST, before reading anything on the forum! Succeed & PB 101

    "I am a work in progress." -Ani DiFranco

  6. #6
    Bissen's Avatar
    Bissen is offline Senior Member
    Join Date
    Mar 2011
    Location
    Herning (soon Århus), Denmark
    Posts
    629
    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 :-/

  7. #7
    Leida's Avatar
    Leida is offline Senior Member
    Join Date
    Jun 2011
    Location
    Calgary, AB
    Posts
    5,783
    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.

  8. #8
    Nion's Avatar
    Nion is offline Senior Member
    Join Date
    Apr 2011
    Location
    New Westminster BC
    Posts
    1,026
    I'm gonna try beating a can later then.
    I'm a paleo foodie, come check out my recipes: http://strangekitty.ca/

  9. #9
    Bissen's Avatar
    Bissen is offline Senior Member
    Join Date
    Mar 2011
    Location
    Herning (soon Århus), Denmark
    Posts
    629
    I'm gonna try it with egg white tomorrow.

  10. #10
    Bissen's Avatar
    Bissen is offline Senior Member
    Join Date
    Mar 2011
    Location
    Herning (soon Århus), Denmark
    Posts
    629
    Primal Blueprint Expert Certification
    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.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •