This dessert has no words. Creamy richness, smooth in all the right ways. You can find many recipes similar to this to make dairy-free whipping cream. This basic foundation of the “cream” base is found online in a plethora of locations. Paying close attention to the detail and process is what sets each version apart from the next. Lots of recipes convert this same basic foundation to dairy-free ice cream. Personally, I store it in the fridge, in the same glass jar I make it in, and eat it by the spoonful when I need that sweet creamy pick me up.
Everyone has their preferences for canned coconut milks. I prefer the Organic Thai Kitchen brand of coconut milk or Native Forest Brand. They both typically deliver a creamy base every time. Native Forest offers a coconut cream only version in a smaller can. That makes it nice when you don’t use the clear liquid portion.
The set-aside clear liquid can be used for mocha cocoa “coffee creamer” or for smoothies.
Simple foundation coconut cream base. You can use alone or embellish with sweet flavor or savory flavors! This staple item is always ready in the refrigerator. It holds shape and texture for a week. The uses for this are endless.
- 1 can coconut cream chill at least 4-6 hours, preferably overnight
- 1/2 teaspoon vanilla adjust to taste
- 1 tablespoon honey adjust to taste
Chill the can of coconut milk over night or at least 6 hours. **This is super important** Use the whisk attachment on the immersion blender and a standard wide mouth jar. (Standard wide mouth jars will help keep the cream contained together better. Hold on to the jar tightly or the jar will go zipping across the kitchen)!
2. Separate the thick white cream from the liquid, putting the white cream in the jar.
3. Whip until thick and creamy about 1-2 minutes.
4. Add in vanilla and optional honey continue to whip for 1 minute, scraping sides occasionally.
5. Chill or serve immediately. It will stay thick and creamy for a few days and holds well in the refrigerator.
Using the base recipe above, here are some tasty variations. Add these following variations just after step 4 in recipe above.
I am fortunate to have Mulberry trees growing wild around me so harvesting them is a breeze. Juice them in a juicer or puree machine, bring the juice to a boil allowing the foamy impurities to rise to the top of the juice. As it cools down skim off the foam and the juice is ready!
- 100 ml mulberry juice 100ml is between 1/3 and 1/2 cup
- 1.5 tablespoon coconut sugar
- 2 tablespoons orange juice fresh squeezed
Mix the mulberry juice, coconut sugar, and orange juice together
2. Combine Foundation Basic: COCONUT CREAM and mulberry mix in a wide mouth glass jar using the immersion blender for about 45 seconds
3. Refrigerate about an hour before serving. This is best made the night before. It makes for a simple make ahead mousse or cake layer filling.
- 1- 10-12 ounce bag frozen dark sweet cherries
- 1/4 cup pecans course chopped
Using a standard size wide mouth jar place half the bag of cherries in it, puree until smooth. This process can be done with frozen to thawed cherries or berries. Put in a small sauce pan and repeat process until entire bag has been pureed and put into the small sauce pan.
Over medium heat reduce the cherries down to thick pudding consistency. Be patient with this process as the cherries can burn quite easily if left unattended for any amount of time. Using a spatula, scrape the bottom of the pan ensuring the cherries are not scalding or burning. Takes roughly 20-25 minutes. Once the cherries are thick pudding like consistency, take off heat, and let cool for about 10 minutes.
Using the whisk portion of the immersion blender combine the premade coconut cream mix, (following steps 1-4) and the cherries for about a minute.
Add in pecans and stir in with a spoon.
Refrigerate about an hour before serving. It makes for a simple mousse or cake layer filling.
Mocha cocoa creamer
Remaining clear white portion of 1 can of coconut milk
1 tablespoon pure maple syrup
1 teaspoon vanilla
3 tablespoon of cocoa powder
¼ teaspoon of cinnamon, ground
- Combine all ingredients in a bowl with a whisk until well combined. Be patient it can take a minute or two.
- Cover and keep in fridge and use as much as you want in your coffee