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Whipped Coconut Cream Revised

Posted Jun 16 2010 12:00am

I’ve been looking to redo my recipe for whipped coconut cream for some time. A while back, I made one that I was happy with, but it was labor intensive and very temperamental. Plus, I have learned alot more about thickeners that I didn’t really know when I first made this recipe. I put in the tapioca starch not knowing that it works best when heated. Oh well! Cook and Learn!

I searched for some ideas and inspiration from others that have made whipped toppings and Ricki over at Diet Dessert and Dogs had one that looked very interesting. I did make a few modifications to mine to make it a little less labor intensive and to use fewer ingredients.

As always, the type on coconut milk used is key. I am very loyal to Thai Kitchen’s . It has no preservatives and it does already have guar gum added, so I didn’t need to add that when making the cream. Also, get powdered agar if you can. I like Telephone Brand . It’s cheap (I get mine for.99/packet not $3.19 on this website) and widely available in Asian supermarkets. The fine powder dissolves nicely and doesn’t clump as badly as flakes, so you can use less.

Whipped Coconut Cream
1 14 oz. can Thai Kitchen Coconut Milk (not lite)
2 teaspoons powdered agar
1/2 teaspoon stevia powder mixed in a little water to dissolve

*You can also use a nice liquid stevia, like Nu Naturals . I used 30 drops

In a sauce pan, pour in coconut milk and stevia. Be sure to check now for sweetness. Get it as sweet as you like plus just a little more. The sweetness gets diminished when cold.

Heat your coconut milk and add the agar. Stir while heating until just about to boil. Reduce heat so that milk is hot, but not simmering, and stir to dissolve agar powder. Once dissolved, remove from heat, cover and let cool to room temperature. It may take about an hour. If you don’t cover, the milk will form a skin.

Once the milk is cool, use an immersion blender to blend the gelled milk into a thick cream. If you don’t have an immersion blender, you can use a regular blender. Just use a little coconut milk or water to help the blades. Place in a container and chill in the fridge for several hours.

Just before serving, you can whip the cream with a hand mixer to add more air. This cream will keep in the fridge, covered, for several days.

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