Whipped Coconut Cream

with mixed berries

Makes 1 1/2 C

You may be wondering why I didn’t call my blog The Coconut Gourmet since I seem to use coconut in so many of my recipes.  I do so because it’s such a wonderful substitute to regular milk, which I can’t really consume right now.  It’s full of good fats, it’s rich, it’s sweet; to read more about the virtues of coconut milk please see Banana Coconut smoothie!  The surprising thing about this cream is that it tastes much more like actual dairy cream and not so much like coconut.

For this recipe, I’d like to talk about kudzu, what I consider the secret ingredient in this lusciousness.  Kudzu is a plant native to Asia but grows rampant in the southern U.S.  It is a member of the same family as beans and peas and in Traditional Chinese Medicine has been used to “vent pathogens and pathogenic influences”.¹  It is commonly used to treat colds, fevers, digestive issues, stiff neck and shoulders and the best one, hangovers!  It is also said to prevent rashes and clears skin.  It is alkalizing in nature, so it’s a great go-to after a day/night of overindulging of any kind.  Good timing, huh?!

I use kudzu often as a thickener in my sauces, ice cream, pastries and alone in a jell-o type concoction for more medicinal purposes.  Sounds like I should get that one up here soon!

You’ll need:

1 can coconut milk (whole fat), refrigerated

1 t kudzu powder

2 T coconut water

1 T maple crystals

1 t vanilla extract

To make:

1. Remove coconut milk from fridge.  When opening, scoop the creme that is on top into a bowl, leaving coconut water behind.  Reserve coconut water.

2. Make a slurry with the kudzu and 2 T coconut water and add to the creme.  Add maple crystals and vanilla.

3. With an electric hand mixer on high, beat the creme until nice and thick and creamy and dreamy.

4. Enjoy on almost anything…or alone!

P.S. It will keep in the fridge for up to 5 days in an airtight container and it will get thicker.



10 thoughts on “Whipped Coconut Cream

  1. Sounds great! (Love your blog and found the link on Yogi Moms at Creation Yoga) When you refrigerate the can of coconut milk, how much cream do you get and about how much does it whip up to be? Also can you substitute brown sugar or anything else for the maple crystals?

    • Hi Michelle,
      Great to hear from you! And so happy you like the blog!
      I usually get about 3/4 of what’s in the can as cream, but even sometimes get some of the water in an attempt to get as much cream as possible. This is fine because the kudzu and refrigeration will thicken it up nonetheless.
      Also, yes, any sweetener of your choice would work well.
      Let me know how it turns out!

    • Thank you! I’m actually trying your fro-yo bites with this cream since I’m off dairy for the time being. I’ll let you know how they turn out;)

  2. Pingback: Frozen Hot Chocolate | Guaya Gourmet

  3. Pingback: Fruit Tart Confessions | Guaya Gourmet

  4. Pingback: Pumpkin Oat Waffles | Guaya Gourmet

  5. Low in calories, naturally fat- and cholesterol free, more potassium than four bananas, and super hydrating – these are just a few of the many benefits ascribed to America’s latest health craze: coconut water.Dubbed “Mother Nature’s sports drink” by marketers, the demand is skyrocketing, propelled by celebrity and athlete endorsements and promises to hydrate the body and help with a whole host of conditions, from hangovers to cancer and kidney stones..

    Remember to explore our favorite web blog

  6. After looking into a number of the blog posts
    on your site, I really appreciate your technique of blogging.
    I book-marked it to my bookmark site list and will be checking back in the near
    future. Please visit my website too and tell me what you think.

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s