Not to seem too dramatic, but this coconut milk whipped cream has changed my life. You see, growing up in a Kosher household, there were always those dinners where my sister and I complained about the fact that we couldn’t have ice cream for dessert following a meat meal. What pained us even more were the nights when my mom would bake a peach cobbler or an apple galette, both of which begged to be served with whipped cream or ice cream… alas, we had to have them sans dairy product. Sure, they were good. But they could have been even better.
When Eric and I go home to visit my parents, I feel a bit sorry for the guy. He will look at the mashed potatoes on his plate with such longing. All he wants is a few pats of butter to put on top. And why, again, can’t we have those brownies a la mode?
Which is why this coconut-milk whipped cream, a recipe from the latest issue of Cook’s Illustrated, has had such a profound effect on our lives. Now those killer sweet potatoes my mother makes for Thanksgiving can be topped with a dollop of something creamy. The apple galette will no longer feel naked.
It has found a permanent place in my recipe index and I hope you all enjoy it as much as I have. Oh, and thank you Cook’s Illustrated. Thank you for making my husband a very happy man. I owe you one.
Note: Before preparing the whipped cream, Cook’s Illustrated makes the following recommendations. 1) The coconut cream does not always separate from the milk. To help it separate, you can refrigerate the can for a few hours prior to making the whipped cream. 2) Use ONLY the fatty part of the milk (not the liquid), otherwise it will become soupy.
Coconut Milk Whipped Cream
(from the January 2012 issue of Cook’s Illustrated)
To make 1 cup of whipped coconut cream, chill a mixing bowl and beaters in the freezer for at least 20 minutes. Using a spoon, skim the top layer of cream from a 10-ounce can of coconut milk (about 3/4 cup of cream) and place it in the chilled mixing bowl with 1 1/2 teaspoons of sugar, 1/2 teaspoon of vanilla, and a pinch of salt. Beat on low speed until small bubbles form, about 30 seconds. Increase the speed to high and continue beating until the cream thickens and light peaks form, about two minutes. Serve immediately or cover and refrigerate for up to four hours.