Indulge your sweet tooth with a decadent topping that’s surprisingly simple to make: homemade coconut whipped cream! This dairy-free alternative takes just minutes to whip up, and with the help of nangs (nitrous oxide canisters), you can achieve fluffy peaks that rival any store-bought variety.
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Whipped coconut cream is something you’d expect to see on a fine-dining dessert menu. It’s one of those things that we like to refer to as “effortlessly vegan”—or something that is vegan and dairy-free but also a much-desired dessert in its own right. It is definitely NOT a substitute.
The beauty of homemade coconut whipped cream lies in its ease of preparation. Forget complicated recipes and hours of chilling—sometimes, that’s what people picture when they think of “vegan dessert.”
Make no mistake – although fine vegan desserts are worth waiting for, this is a no-wait recipe. All you need is a can of full-fat coconut milk, a touch of sweetener, and a nang dispenser.
Here’s the magic: the nitrous oxide in nangs infuses air into the cream, creating a light and airy texture without the need for lengthy electric mixer sessions. This is how cafes and restaurants (the good ones) make their regular dairy whipped cream, and the same process is used when making homemade coconut whipped cream.
A Coconut Topping Extravaganza:
Once you’ve mastered the base recipe, the possibilities are endless! This versatile whipped cream complements a wide range of desserts. Transform a simple bowl of berries into a restaurant-worthy masterpiece, or add a touch of tropical flair to pies, crumbles, and puddings. Psst – not to mention a rich topping for your vegan ice cream or sorbet!
The interesting thing about coconut whipped cream is that it doesn’t taste overwhelmingly like coconut. This means that if you want to garnish something like pumpkin pie and not necessarily want that tropical taste because, let’s face it – tropical pumpkin spice doesn’t exactly scream “autumn,” no matter what part of the world you’re in.
Oh, wait – you WANT the coconut flavour? You can always add coconut syrup instead or in addition to your sweetener, and it will come together beautifully. Take a look at our coconut cream pie with coconut whipped cream.
The Homemade Advantage:
Beyond its ease and versatility, homemade coconut whipped cream boasts several advantages. First, you control the ingredients. Skip the artificial flavors and preservatives often found in store-bought options. Second, coconut milk offers a naturally rich and creamy texture, perfect for those who find dairy-free alternatives lacking.
Here it is!
The hardware:
Nang dispenser
Nangs for charging
The software:
Full-fat coconut milk (chilled)
Simple syrup – or flavoured syrup (like coconut or vanilla)
To make the coconut whipped cream, follow the same procedure as for regular dairy whipped cream: Pour the chilled coconut cream into the container, insert the nang/cream charger, and charge the container. Make sure to shake it before you dispense the whipped cream for the first time.
There are a LOT of types of coconut milk and creams out there. Just like dairy creams and milks they can be used for a lot of different purposes and recipes.
Let’s break it down.
There are three main types of coconut creams and milks you’ll encounter at the grocery store: coconut milk, coconut cream, and cream of coconut.
While they all come from the same place (coconut flesh from mature coconuts), the key difference between them lies in how much fat vs liquid they contain.
They are known by different names, and their consistencies are completely different. They’re also used for totally different culinary purposes.
For a fruity twist, swirl in pureed mango or passionfruit.
So ditch the store-bought stuff and whip up a batch of homemade coconut whipped cream, made easy with the help of nangs. With its ease, versatility, and deliciousness, it’s sure to become your go-to dessert topping!
https://www.youtube.com/watch?v=xh4jG-C9hxI
https://www.bbcgoodfood.com/glossary/coconut-milk-glossary.
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