The very first step is to chill the coconut milk in the fridge for at least 24 hours. Last time i made a recipe where it said to chill the coconut milk for 24 hours, i only chilled it for 30 minuets, and it did not work out, so this time i made sure to follow the instructions. Next, you open the can and separate the cream from the milk. The only part used in the recipe is the cream, however you can use the milk in a different recipe. Finally you whip together the coconut cream, sugar, and vanilla, until stiff peaks form.
Personally, this recipe didn't work out for me. I believe this is because the cream was very cold and was rock hard, so when i went to whip it, it just crumbled into many little pieces. I think that if i left it out on the counter to warm up a little it would have worked. The cookbook also says "Some brands of canned coconut milk are better than others for making whipped cream, and some cans of the same brand may even vary quite a bit." (Liddon, 275). The book suggests that there may be possible "duds" and to not be discouraged by it. I will definitely be willing to try out this recipe again, and make it the correct way! The overall flavor of the whipped cream was actually very delicious even though it did not turn out to be the right consistency.Is this something that you would be willing to try out, whether you are vegan, lactose intolerant, or just curious?
Liddon, Angela. Oh She Glows Every Day. Avery, 2016.
