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–+ servings
Coconut Cream
Amy

Coconut Cream

Indulge in the velvety richness of homemade Coconut Cream, a luscious treat that’s ready in just 10 minutes. Its smooth, silky texture melts on your tongue, offering a heavenly blend of sweet, nutty, and tropical flavors.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Ingredients Equipment Method

Ingredients
  

  • 2 (13.5-ounce) cans full-fat coconut milk, refrigerated overnight
  • 2½ tablespoons maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon lemon zest
  • Pinch sea salt
  • 1-2 tablespoons lemon juice optional, depending on thickness of your cream

Equipment

  • stand mixer
  • whisk attachment

Method
 

  1. Scoop the coconut solids that have risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Make sure the solids have separated from the coconut water in the can - if it mixes, your coconut cream will not whip. Save the leftover coconut water for smoothies.
  2. Beat the on high speed until it begins to thicken and and peaks form. Don't over-mix or your cream will soften too much.
  3. Add the maple syrup, vanilla, salt, and lemon zest, and mix until combined. If your coconut cream is very thick, add 1 to 2 tablespoons lemon juice, if desired. If your cream isn't thick enough for the additional liquid, skip the lemon juice.
  4. Chill the cream in the fridge until you're ready to serve.
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