Coconut Cream
10 min·Vegan, Gluten Free
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Ingredients
- 2 (13.5-ounce) cans full-fat coconut milk, refrigerated overnight
- 2½ tablespoons maple syrup
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon zest
- Pinch of sea salt
- 1-2 tablespoons lemon juice, optional, depending on thickness of your cream
Instructions
4 steps
- 1
Scoop the coconut solids that have risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Make sure the solids have separated from the coconut water in the can - if it mixes, your coconut cream will not whip. Save the leftover coconut water for smoothies.
- 2
Beat the on high speed until it begins to thicken and and peaks form. Don't over-mix or your cream will soften too much.
- 3
Add the maple syrup, vanilla, salt, and lemon zest, and mix until combined. If your coconut cream is very thick, add 1 to 2 tablespoons lemon juice, if desired. If your cream isn't thick enough for the additional liquid, skip the lemon juice.
- 4
Chill the cream in the fridge until you're ready to serve.
Progress
0 / 4 steps
