COCONUT MILK Whipped “Cream”

 

Ingredients:

2-13.5-ounce cans COCONUT MILK (full fat, not light)
1/4 cup cold WATER
1/2 teaspoon unflavored GELATIN
1 teaspoon pure ALMOND EXTRACT
1/2 – 1 teaspoon pure VANILLA EXTRACT (tames the coconut flavor)
1/4 cup liquified HONEY or agave (use liquid stevia to taste to make it sugar free)

Directions:

Allow can of coconut milk to rest for at least 24 hours undisturbed to allow coconut “cream” to separate from the clear coconut liquid. Carefully transfer to refrigerator and chill 4-6 hours.

Place iSi whip cream canister in freezer to chill.

Now for an easy tip. Turn can upside down and open with a can opener. You should see a runny, opaque coconut milk on top. Pour this off. Scoop out the solidified “cream” at the bottom of the can and transfer to a bowl medium mixing bowl. Set aside.

Bloom gelatin by adding water to a small bowl and sprinkling gelatin over surface. Allow to sit one minute. Place in microwave and heat 20-30 seconds or until mixture comes to a boil (watch it carefully). Remove and stir until gelatin is completely dissolved. Chunks of gelatin will clog the whip cream canister. If you find some gelatin chunks that are not dissolving, just pour the liquefied gelatin through a strainer.

Whisk gelatin, almond extract, vanilla extract and honey into the coconut cream. Add a tablespoon or two of water as needed to achieve a heavy, but pourable, cream consistency.

Pour cream mixture into 1 pint whip cream canister (fill up to fill line, you will have a little leftover). Charge with one Cream N20 (not Soda) charger. Shake vigorously 3-4 times. Remove charger. Place canister in refrigerator on its side and allow to chill for 4-8 hours or preferably overnight.

Once thoroughly chilled, the Coconut Cream Whipped Topping is ready to use. Attach spray nozzle. With nozzle pointed down, shake can 1-2 times and gently pull trigger (you are forcing the contents to the nozzle end of the canister). Store in refrigerator on its side and use within 5 days. I have found that the more you shake the can, the airier the topping becomes and can make it difficult to express.

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