Today I bought a hand blender. I’ve never owned one and have always made do with my KitchenAid. Or my stick blender. Never really had a pressing need for a hand blender. Until today. My trip to the Farmers’ Market yesterday required me to make whipped cream. Required. That’s right. No, I don’t “want” to make whipped cream. I HAVE to. Have you seen all those berries?!? BEGGING for whipped cream. So I truly had no choice but to buy a hand blender. I can’t lift my 2000 pound Kitchenaid just to make whipped cream. Too much of a work out for dessert.
But this whipped cream is (of course) not your “redi” kind. Its not even your “heavy” kind. Its your coconut kind. Oh yes. Coconut whipped cream. Rich, luscious, creamy coconut whipped cream. Say how?
How to Make Coconut Whipped Cream
Step 1. Regfrigerate your coconut milk until cold. Use full fat. Not the light kind. In fact, don’t ever buy the light kind. You’re just paying for added water.
Step 2. Open the can without shaking it.
Step 3. Spoon out the cream that rose to the top when it chilled. Do not throw the “water” left in the bottom. You can make drinks with it. Here’s the recipe!
Step 4. Transfer to a bowl and whip! I add 4 tablespoons of maple syrup, a teaspoon of vanilla extract and a generous sprinkling of freshly cracked black pepper. Most recipes will call for confectioner’s sugar, which is fine in a pinch but I promised you that I will only use whole ingredients! This is just as good (and better for you!) I also like the kick of black pepper, try it if you’ve never had icing or whipped cream this way.
Voila! Whipped cream that’s all yummy (no cholesterol, no refined sugar! — I let my kids have as much as they want with their berries.)
Top everything with it, ice cakes with it, mainline it.