Coconut nata (vegan whipped cream)

The vegan coconut cream, that heavenly touch that rivals any traditional cream, is the star of our journey today. In just 5 minutes and with only 3 ingredients, you'll create a unique experience for your palate. The result? A smooth and deliciously indulgent cream that will completely change your perception of vegan alternatives. And you'll want to put it on everything! From accompanying strawberries to any cake or sponge, and definitely adding a spoonful to your coffee or cappuccino.

In the fascinating world of vegan cooking, the search for delicious and ethical alternatives is an exciting journey. And you have to try what I'm about to show you now!

The Magic of Vegan Coconut Cream: Vegan coconut cream is much more than an alternative. It's a discovery that combines the simplicity of ingredients with the magic of texture and flavor. It's a creamy cream with a subtle coconut and vanilla flavor, and it becomes a star ingredient, transforming a simple dessert into elegant and ethical delights.

Why Choose Vegan Coconut Cream: Besides its delicious flavor, vegan coconut cream stands out for its versatility and its ability to enhance any dessert. The creamy texture and subtle coconut note perfectly complement a wide variety of creations, from cakes and ice creams to coffees and fresh fruit. Also, by opting for this choice, you are making a conscious decision that contributes to a sustainable and ethical lifestyle.

Secrets for Perfect Vegan Cream:

1. Choice of Ingredients: Using high-quality coconut milk is essential. Choose a full-fat, additive-free version to ensure the best consistency. In this regard, it's important to buy canned coconut milk, which tends to be fattier. Avoid, of course, buying low-fat coconut milk (or you won't be able to work magic!) and also make sure to use coconut milk that doesn't contain additives like guar gum (coconut milk with guar gum may appear thicker in the can, but once you whip it, it will become a grainy mixture, and you don't want that).

2. Always, always start with a cold can of coconut milk. Leave the can in your refrigerator overnight so the cream thickens and separates from the coconut milk (water). The refrigeration of the can of coconut milk overnight is a key step. This process allows the cream to separate from the liquid, providing the perfect base for making the cream.

3. Flavor Customization: Adding a touch of vanilla or a sweetener of your choice can enhance the flavor profile to your preference.

How to Make Vegan Coconut Cream:

Ingredients:

• 1 can of 400 g coconut milk (well chilled, refrigerated overnight)
• ½ cup powdered sugar* (30 to 60 g)
• 1 teaspoon vanilla extract (optional)

*If you're not sure how sweet you like the coconut cream, start by adding two tablespoons and taste until you reach the sweetness that's right for you. You can also use a drop of maple syrup instead of powdered sugar

Preparation:

1. Open the chilled can of coconut milk and carefully pour the watery liquid into a bowl or glass, reserving it for other uses*. The coconut cream remaining in the can is our base for the coconut cream.

2. In a bowl, pour the coconut cream and add the powdered sugar and vanilla extract (optional).

3. With the help of a whisk, electric or manual (it's always easier and much faster if electric), beat the mixture until you achieve a smooth and creamy consistency.

In every spoonful of this vegan coconut cream, you'll discover the perfect fusion of simplicity, elegance, and flavor. Dare to experiment with this delicious alternative and let vegan magic win you over!

Uses for Vegan Coconut Whipped Cream

You can use vegan coconut cream just as you would conventional whipped cream. It's super versatile and can be used in many ways in the kitchen. Here are some suggestions:

Interested?

How long can you keep coconut cream?

It's best enjoyed immediately to maintain its ideal texture, as over time it may begin to lose consistency. If you need to store it, simply cover it and place it in the refrigerator, where it will keep well for up to 2 days. Before serving it after being in the fridge, stir it a bit to ensure it retains its smoothness and delicious flavor.

What if the coconut cream doesn't thicken when whipped?

Vegan coconut cream, when using the thick part of a chilled can of coconut milk, usually whips naturally and acquires a texture similar to conventional whipped cream without the need to add additional thickeners. The key is to refrigerate the can of coconut milk for at least 24 hours to allow the cream to separate from the liquid.

If the coconut milk you're using is of good quality and has a high fat content, the thick part should whip easily. However, consistency can vary between brands and types of coconut milk. Some brands may be thicker than others.

If you notice the coconut cream doesn't have the desired consistency after refrigerating and whipping, here are some suggestions before turning to thickeners like cornstarch:

1. Room temperature: Make sure all utensils and ingredients are at room temperature before starting.

2. Additional whipping: You may need to whip the coconut cream a little longer than expected to reach the desired consistency.

3. Flavor adjustments: If the coconut cream is a bit runny, you can adjust the consistency by adding powdered sugar or powdered sweetener while whipping.

In summary, in most cases, coconut cream should whip correctly without the need for additional thickeners, provided you use the thick part of a well-chilled can of coconut milk.

Can I add a thickener to make the task easier or to make the vegan cream thicker?

You don't need to, but some people use a thickener so the cream reaches a creamy texture more quickly or to make it thicker. For this, you can use cornstarch (Maizena) or tapioca starch: add a tablespoon of starch to the cream when it's already halfway whipped (you can mix it beforehand with half a teaspoon of water and mix well before adding it to the coconut cream to avoid lumps).

Is it possible to whip the leftover coconut milk reserved from the can?

Of course! You can whip coconut milk to create a kind of dairy-free whipped cream. It's important to note that coconut whipped cream will not reach the firmness of traditional dairy whipped cream. However, it will thicken enough to form soft peaks and will result in a creamy, dreamy delight.