Aye Aye Captain! We were making french toast this morning. Christopher tried to dip them in Cap’n Crunch cereal (one of those accidentally vegan treats). He’d had something similar years ago and wanted to recreate it at home. Epic fail. Not sure what went wrong exactly but it was hella gross. For some strange reason, the cereal kept on taking on a burnt taste (woof). We ruined a few good slices of bread that morning…but not all! Coconut whip to the rescue.
Is coconut whip legit?
We had some fresh fruit and a can of coconut milk in the fridge. Turn that coconut milk into coconut whip and drizzle on a generous serving of maple syrup and voila! We’d turn our breakfast nightmare around. Christopher wasn’t convinced though. “I feel like coconut whip is something an internet troll made up, it never works”. Lucky for me, this one turned out great, and proved him so wrong. 😉
Go full fat
The key to a good coconut whip is in the fat. When you’re shopping for a can of coconut milk with the intention of whipping it, the fat is where it’s at. A higher fat % typically means you’ll get more creamy goodness, and less water. The brands really do vary widely, so just scope out a few and pick the fattiest one.
We usually have a can of coconut milk in the fridge. I’m not really sure why because we don’t make coconut whip that often but hey, it came in handy this morning. If this isn’t a common practice at your house, you’ll want to plan in advance. For best results, you’ll want to pop the can in your fridge for at least 24 hours.
Whip it real good
When you’re ready to use it, just pour out any of the remaining liquid. Place the solid coconut in a bowl and whip away! Whip it until the texture looks like whipped cream. Once you’ve got that, you’re ready to eat it.
For a sweeter taste, you can add in some powdered sugar and vanilla. Obviously, that’s what we did. Oops! The sweet tooth is very real.
recipe: 3-ingredient Coconut whip
- 1 can of chilled coconut milk (high fat)
- 3 tbsp powdered sugar
- 1/2 tsp vanilla
- Remove the can of coconut milk from the fridge.
- Discard any coconut water (save it for a smoothie!).
- Scoop out the coconut cream. It should be pretty firm.
- Whip the coconut cream until it takes on the consistency of what you know as whipped cream
- Optional: Add the powdered sugar and vanilla. Whip until mixed in. You can also add your favourite natural powders for colour!