This is a wonderful addition to your gluten free desserts! I found a few recipes online for coconut whipped cream, but I could tell that none of them would do the trick. One had it right, though, in using just the cream of a can of coconut milk. Yet it called for regular sugar, versus powdered. If you’re vegan, or prefer not use highly processed powdered sugar, you may consider using powdered evaporated cane sugar. As of last fall, I purchased some at Trader Joe’s. They carry it as “Organic Powdered Sugar”. It comes in a bag. For my gluten free dairy free readers, I hope you enjoy this dairy free recipe! Note: The topping on the cake in the photo below is the coconut whipped cream, not the other layers.
4 - 6 tablespoons confectetioners' sugar, per can of coconut fat (organic, for vegan)
1/2 teaspoon pure vanilla extract, or more to taste
Once the coconut milk is thoroughly chilled, when you open the can, the fat will have risen to the top and hardened. This is the only portion you will use. Do not mix it with the water below. Add this coconut fat/cream to the bowl of your mixer and beat on high for 4 - 5 minutes or until it reaches soft peaks. You may need several cans, which you can save the fat from as you use the milk for other recipes. Just freeze the fat until you have enough for this specific use, or vice versa.
Add the confectioners' sugar and vanilla and beat again until well blended. The more powdered sugar you add, the more frosting-like it becomes.
The amount of sugar you will need will depend upon how much of the milk you use, as it is difficult to just get the fat from the can. However, you can use a strainer to allow some of the milk to drain off.
Using a chilled metal bowl also helps in achieving the best results when whipping any cream.
Best used as a topping, not for layering, as it is heavier than dairy whipped cream.
Another option for stiffer whipped cream is to just whip the coconut cream with some dairy free milk powder.
For the yellow cake see the Golden Bundt Cake Recipe.