Whipping Coconut Cream For Keto: A Step-By-Step Guide

Coconut whipped cream is a delicious, healthy, and keto-friendly alternative to regular whipped cream. It's perfect for those who are looking for a non-dairy option to top their desserts or beverages. With just a few simple ingredients and a bit of arm strength, you can make this fluffy and creamy treat at home. It's a versatile topping that can be used on a variety of dishes, from hot cocoa to ice cream, and it will add a touch of indulgence to your keto desserts.

Choosing the right coconut product

First, always opt for full-fat coconut milk or coconut cream. Avoid the light versions as they have a lower fat content and will not whip properly. You can find these products in most grocery stores, typically in cans. Some recommended brands are Whole Foods 365 Organic Coconut Milk, Sprouts brand Coconut Cream, and Ayam Coconut Cream.

When selecting a can of coconut milk or cream, it is crucial to choose one that has a good amount of coconut cream in it. Give the can a shake; if it sounds thick and not too watery, that's a good sign. However, once you get home, do not shake the can before putting it in the fridge. You want the water and fat to separate, with the fat rising to the top and solidifying, making it easier to scoop out.

Chilling the coconut milk or cream is an essential step. Place the unopened can in the fridge overnight or for at least a few hours. This encourages the separation of the coconut cream from the coconut water. If you are in a hurry, you can put the can in the freezer for about 30 minutes, but be careful not to leave it in for too long, or it will become too solid.

Once chilled, open the can and carefully scoop out the solidified white coconut cream, leaving the coconut water behind. You can now use the coconut cream to make your whipped cream by whipping it with a mixer or even a fork if you don't mind a less fluffy consistency.

Remember, the quality of your whipped coconut cream heavily relies on choosing the right coconut product and properly chilling it. By following these tips, you'll be well on your way to creating delicious and keto-friendly whipped coconut cream!

Chilling the coconut milk/cream

When chilling the coconut milk/cream, it is important to not shake the can. Shaking the can will emulsify the water and fat, but you want them to separate so that you can scoop out the solidified cream.

Ideally, you should chill the coconut milk/cream overnight, or for up to two days, to get the best results. However, if you are short on time, you can chill the can in the freezer for 30 minutes. Be careful not to leave it in the freezer for too long, as it will become too solid to manipulate.

Once chilled, open the can and pour out the water, leaving the solidified white coconut cream. You can now add the coconut cream to a chilled bowl and begin to whip.

Separating the coconut cream from the water

To make whipped coconut cream, you'll need to separate the coconut cream from the coconut water. Here's a detailed guide on how to do this:

Firstly, it's important to choose a high-quality coconut product. Some brands will whip up whiter, while others may turn grey. Recommended brands include Let's Do Organic and Native Forest. You can use either coconut milk or coconut cream, but it's best to opt for cream since you'll be discarding the watery part anyway, and cream generates less waste.

The next step is to chill your coconut product. Place the unopened can in the refrigerator overnight or for at least a few hours. Chilling helps to separate the coconut cream from the coconut water. If you're in a hurry, you can put the can in the freezer for about 30 minutes, but don't leave it too long, or it will become too solid.

Once your can is thoroughly chilled, open it carefully without shaking it first. You'll notice that the coconut cream has solidified and risen to the top. Now, simply scoop out the solidified white coconut cream and transfer it to a chilled mixing bowl, leaving the coconut water behind in the can.

If you're having trouble getting a clean separation, try chilling the can for a longer period before opening it. Additionally, some brands of coconut milk may not separate as well as others, so experiment with different brands to find the one that works best for you.

Now that you have your coconut cream separated, you're ready to start whipping! Remember, the key to successful keto whipped coconut cream is taking the time to ensure a clean separation between the cream and the water.

Adding sweetener and flavouring

Choosing a Sweetener

You can use a variety of sweeteners to add a touch of sweetness to your keto coconut whipped cream. Some popular options include low-carb sugar substitutes such as erythritol, stevia, monk fruit, or Swerve powdered sugar. You can also use natural sweeteners like maple syrup, honey, or coconut sugar if you are not strictly following a keto diet. Experiment with different sweeteners to find the one that suits your taste preferences.

Amount of Sweetener

The amount of sweetener you add will depend on your desired level of sweetness. Start by adding a small amount, such as a teaspoon or two, and then taste the mixture. Gradually add more sweetener until you achieve your desired level of sweetness. Remember that some sweeteners are more potent than others, so adjust the amount accordingly.

Flavouring Options

While coconut whipped cream has a subtle coconut flavour, you can enhance it by adding flavour extracts. Vanilla extract is a popular choice and can be added to taste without affecting the sweetness. You can also get creative and experiment with other extracts like almond, peppermint, or orange. These extracts can elevate your whipped cream and make it a perfect complement to your chosen dessert.

Combining Sweetener and Flavouring

When adding both sweetener and flavouring, it's essential to find the right balance. Start with a small amount of each and gradually increase until you achieve the desired taste profile. Remember that you can always add more, but it's challenging to reduce the intensity once it's been added.

Other Flavour Ideas

In addition to extracts, you can also infuse your keto coconut whipped cream with other flavours. For example, you could add a pinch of cinnamon or cardamom for a spicy touch. Fresh or dried lavender can lend a subtle floral note. If you're feeling adventurous, you could even blend in fresh herbs like mint or basil for a unique savoury twist.

Whipping the coconut cream

Whipping coconut cream is a straightforward process, but there are a few key steps to follow to ensure the best results. Here is a detailed guide on how to whip coconut cream for a keto diet:

Firstly, it is important to choose a high-quality coconut product. Look for full-fat coconut milk or coconut cream, avoiding any "light" or "reduced-fat" options. Some recommended brands include Whole Foods 365 Organic Coconut Milk, Sprouts Coconut Cream, and Let's Do Organic.

Before whipping, the coconut milk or cream should be chilled. Place the unopened can in the refrigerator and chill it overnight, or for at least a few hours. Chilling helps to separate the coconut cream from the water, making it easier to whip. If you are short on time, you can place the can in the freezer for about 30 minutes, but be careful not to leave it too long, or it will become too solid.

Once the coconut milk or cream is thoroughly chilled, remove it from the refrigerator and turn the can upside down. Open the can and pour out the watery liquid, retaining the solidified white coconut cream. It is important not to shake the can before opening, as you want the cream and water to separate.

Place the coconut cream in a chilled bowl. You can use a hand mixer, stand mixer, or even a fork to whip the cream. Beat the cream until it becomes light and fluffy, forming soft peaks. This usually takes a couple of minutes with an electric mixer. If you are adding any sweeteners or flavourings, such as vanilla extract, erythritol, or stevia, add them now and continue beating until combined.

Your keto-friendly whipped coconut cream is now ready to serve! It can be used as a topping for desserts, fruit, hot chocolate, or even added to coffee. It will keep in the refrigerator for up to a week, but may need to be rewhipped before serving again.

Frequently asked questions