GeoCream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called « separators ». In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat.
With a couple of cans of coconut milk and a little advance planning, you can whip up a fluffy cream in next to no time. Let the cans chill for at least six hours before making the whipped cream for the best results. As there are no milk solids in coconut milk, your cream will be light but will not hold shape for as long as regular cream. It’s best to make it at the last minute since after standing for a couple of hours it starts to soften and lose its shape.
Use only organic or additive-free coconut milk. If the milk contains, for example, guar or xanthan gum, you will struggle to get it to whip up well. Do not be tempted to buy coconut cream, light coconut milk, or condensed milk. They won’t produce a good vegan whipped cream.
Ingrédients
- 2 (15-ounce) cans organic or additive-free coconut milk (chilled overnight and not shaken)
- Optional: 1 teaspoon agave or honey
- Optional: 1/2 teaspoon vanilla extract
Instructions
Notes
- Temperature is especially important when making coconut whipped cream. Chill the cans of coconut milk overnight, and chill the bowl for at least 15 minutes before whipping the coconut milk.
- If not using immediately, store the cream in an airtight container in the fridge for up to 48 hours. Whip it again for a few minutes. It won't have the same volume as when fresh.
Coconut Whipped Cream !
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