Coconut Whipped Cream with Chai Spices


Coconut Whipped Cream with Chai Spices
Coconut Whipped Cream:
Chai Spice Blend:
  • ½ teaspoon Cinnamon, ground
  • ½ teaspoon Cardamom, ground
  • ¼ teaspoon Ginger, ground
  • ⅛ teaspoon Clove, ground
  1. Place can of coconut milk in frig for a minimum of two hours but preferably overnight. The can must be very cold.
  2. Place medium metal mixing bowl in freezer for a minimum of 30 minutes.
  3. In a small bowl, drain all coconut water from the firm coconut cream. Set aside coconut water to use in a smoothie, or other uses.
  4. Remove mixing bowl from freezer. Scoop the chilled, firm coconut cream into the frozen bowl.
  5. Add vanilla and confectioner sugar.
  6. With a hand mixer, mix the coconut cream for 5-10 minutes until smooth, and a thickened consistency forms.
  7. Add in chai spices and mix for 30 seconds.
  8. Fold whipped coconut cream gently with spatula to fully blend all spices.
  9. Transfer whipped coconut cream to a small bowl, cover with plastic wrap and store in the refrigerator for at least 30 minutes to thicken.
  10. Serve immediately or store in the refrigerator.
  11. Whipped coconut cream will hold for 2-7 days, depending on how much coconut water you were able to remove from the coconut cream.
- Turn can upside down in frig to chill, allowing coconut water to rise to top. Open can from the bottom to easily drain coconut water.
- Coconut whipped cream can be made with or without the chai spices. Serve over pumpkin pie, coconut or chocolate pudding, or in hot chocolate.