Food Relationships

(Un)Baked! Strawberries with coconut milk whipped cream.

June 4, 2013

So, if you follow me on Instagram you’ve probably already seen this picture, and heard (well, read) my exclamations about the joys of coconut milk whipped cream, but I hope you’ll indulge me this post, anyway.

I’ve been trying really hard to work on my diet lately—I’m watching what I eat, yes, but more importantly, I’m trying to cut back on the not-so-great stuff for me—refined sugar*, white flour and the like—and eat way more fruits, veggies, fish, etc. It’s an ongoing process, but so far it’s working pretty well, and I feel much better than I have in a long time.

One of the benefits of eating more fruit is that I definitely crave way less sweet stuff, but hello—you’ve seen the Baked! archives; you know I’m a sweet tooth at heart and will never say no to a good dessert. So last week, I got the idea to cut up some fresh strawberries and make a small batch of whipped cream with leftover cream from when I last made this insane cake.

Well, turns out the cream had spoiled (gross—I tasted it to make sure and that’s an experience I never care to relive), but I still had a hankering for berries and cream. So after a little Googling, I ended up pulling out a can of coconut milk (I always have tons of it on hand for curry and the like), stuck it in the fridge until it was completely chilled, skimmed off the cream top, and put it in my mixer with a little sugar and vanilla extract. And you guys, it was so good. There’s a definite coconut flavor to it—not super strong, but it’s there—so if you don’t like coconut, I wouldn’t recommend making this. And actually, because of that flavor, I’d personally stick to serving this with fruit-based dishes. But if you want a non-dairy, vegan whipped cream replacement, this is an amazing one. In fact, I’ll probably make coconut milk whipped cream way more than I will the dairy version from now on.

Here’s how I made it—barely adapted from The Kitchn:

1 can full-fat organic coconut milk (I use Whole Foods’ brand or Thai Kitchen)
1 Tbsp. sugar or sweetener of your choice, or more to taste (optional)
1 tsp. vanilla extract (optional)

Put your can of coconut milk in the fridge and keep it there until it’s thoroughly chilled, a few hours or even overnight. (Real talk: I was impatient and stuck mine in the freezer for awhile. Everything worked fine.) When it’s cool, open the can and skim off the firm, almost waxy layer of cream on top. Do not include the watery liquid below it; you can save that for smoothies or drink it straight from the can, though. Place cream in the bowl of a stand mixer fitted with a whisk attachment and beat, gradually increasing the speed, until soft peaks form. Add sweetener and vanilla to taste and mix in thoroughly; serve immediately atop fresh berries or the dessert of your choice.

*Yes, it’s true: After my spiel about cutting back on white sugar, I totally used some for this recipe. But I bet coconut sugar—which is totally a thing!—would be fantastic here, and enhance the flavor of the coconut milk. If I try that, I’ll let you know how it goes.

P.S. Before I made this, I was going to use my strawberries to make a version of these berry crumb bars; don’t they look good?


{ Follow Pink O’Clock on facebook or twitter.

Pink O’Clock is licensed under a creative commons license. }

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    Food Relationships

    (Un)Baked! Strawberries with coconut milk whipped cream.

    June 4, 2013

    So, if you follow me on Instagram you’ve probably already seen this picture, and heard (well, read) my exclamations about the joys of coconut milk whipped cream, but I hope you’ll indulge me this post, anyway.

    I’ve been trying really hard to work on my diet lately—I’m watching what I eat, yes, but more importantly, I’m trying to cut back on the not-so-great stuff for me—refined sugar*, white flour and the like—and eat way more fruits, veggies, fish, etc. It’s an ongoing process, but so far it’s working pretty well, and I feel much better than I have in a long time.

    One of the benefits of eating more fruit is that I definitely crave way less sweet stuff, but hello—you’ve seen the Baked! archives; you know I’m a sweet tooth at heart and will never say no to a good dessert. So last week, I got the idea to cut up some fresh strawberries and make a small batch of whipped cream with leftover cream from when I last made this insane cake.

    Well, turns out the cream had spoiled (gross—I tasted it to make sure and that’s an experience I never care to relive), but I still had a hankering for berries and cream. So after a little Googling, I ended up pulling out a can of coconut milk (I always have tons of it on hand for curry and the like), stuck it in the fridge until it was completely chilled, skimmed off the cream top, and put it in my mixer with a little sugar and vanilla extract. And you guys, it was so good. There’s a definite coconut flavor to it—not super strong, but it’s there—so if you don’t like coconut, I wouldn’t recommend making this. And actually, because of that flavor, I’d personally stick to serving this with fruit-based dishes. But if you want a non-dairy, vegan whipped cream replacement, this is an amazing one. In fact, I’ll probably make coconut milk whipped cream way more than I will the dairy version from now on.

    Here’s how I made it—barely adapted from The Kitchn:

    1 can full-fat organic coconut milk (I use Whole Foods’ brand or Thai Kitchen)
    1 Tbsp. sugar or sweetener of your choice, or more to taste (optional)
    1 tsp. vanilla extract (optional)

    Put your can of coconut milk in the fridge and keep it there until it’s thoroughly chilled, a few hours or even overnight. (Real talk: I was impatient and stuck mine in the freezer for awhile. Everything worked fine.) When it’s cool, open the can and skim off the firm, almost waxy layer of cream on top. Do not include the watery liquid below it; you can save that for smoothies or drink it straight from the can, though. Place cream in the bowl of a stand mixer fitted with a whisk attachment and beat, gradually increasing the speed, until soft peaks form. Add sweetener and vanilla to taste and mix in thoroughly; serve immediately atop fresh berries or the dessert of your choice.

    *Yes, it’s true: After my spiel about cutting back on white sugar, I totally used some for this recipe. But I bet coconut sugar—which is totally a thing!—would be fantastic here, and enhance the flavor of the coconut milk. If I try that, I’ll let you know how it goes.

    P.S. Before I made this, I was going to use my strawberries to make a version of these berry crumb bars; don’t they look good?


    { Follow Pink O’Clock on facebook or twitter.

    Pink O’Clock is licensed under a creative commons license. }

    • Reply
      eileen ragan | leaner by the lake
      June 4, 2013 at 2:39 pm

      Great dairy-free hack! And don’t beat yourself up 1 T of sugar! I keep telling myself moderation, moderation. You seem like you consume barely any processed foods high in refined sugar, so don’t sweat the little stuff! Looks amazing, Megan. I’ve got to try this one out. We start our CSA this week and I’m dyyyyying that there won’t be any fruit yet (yes, it’s still THAT cold in Chicago). I told A we have to go to the grocer tonight to pick up strawberries. HA

      http://leanerbythelake.com

      • Reply
        Megan
        June 5, 2013 at 10:44 pm

        Aw, thanks, E.! And yes, you must try this out. You will love. And I hope you got your fruit, too! xoxo

    • Reply
      Rachel Sedaker
      June 5, 2013 at 12:15 am

      This sounds simply delicious! I’ll have to try it while strawberries are still in season.

      • Reply
        Megan
        June 5, 2013 at 10:45 pm

        Yes, you must! The strawberries have been soooo good here lately. They are a perfect vessel for this stuff!

    • Reply
      Alicia Johnston
      June 5, 2013 at 11:08 am

      I love coconut milk whipped cream! There have been a few times when I’ve been too impatient to let the coconut milk cool and separate all the way and I end up with more of a dip…throw some cinnamon in that sucker and you’re good to go. The only hard thing is not eating strawberries dipped in an entire can’s worth of coconut milk in one sitting.

      Alicia
      jaybirdblog.com

      • Reply
        Megan
        June 5, 2013 at 10:58 pm

        Yay! And coconut dip with cinnamon sounds so good…oh, man.

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