Superfood-Stained Coconut Whipped Cream

I've been wanting to post a coconut whipped cream recipe/ tutorial for a while now, but I have had the worst luck with coconut milk unfortunately! Finally I did some reading up and a consensus seemed to recommend Thai Kitchen's full fat coconut milk, and finally I've had some success! As long as your coconut milk separates from the water and successfully whips, this recipe is incredibly easy and straightforward. 

This recipe can be made with just one ingredient (the coconut milk) or, as I really recommend, with a tasty superfood powder made from beetroot, goji, carrot, blueberry, cranberry and even bamboo (which provides a high silica content, a nutrient that helps promote healthy hair, skin and nails). It's slightly sweet from the berries, and a rich red hue! P.S... it makes your whipped cream pink!


What type of coconut milk to look for:

A full fat, organic coconut milk that doesn't contain many extra ingredients is ideal, both health-wise and for performance sake. Coconut cream also works because it doesn't contain extra water, but I'd recommend still refrigerating in case some liquid surfaces. Excess liquid will prevent the whip from ever becoming sturdy, like whipped cream should.



Superfood-Stained Coconut Whipped Cream

Makes: about 1 cup of coconut whip


1 can of full fat Thai Kitchen coconut milk
1 scoop of Prairie Naturals Red Superfoods
1 tsp vanilla extract


1. | This recipe begins at least 24 hours prior to making it (sorry you can't be impulsive with this one!). Refrigerate the can of coconut milk upside down overnight - the longer, the better. It's handy to just always have one in the fridge if you really like it.

2. | Freeze a deep, glass bowl about 30 minutes before you'r ready to make the whipped cream. Alternatively, freeze overnight.

3. | Remove the coconut milk from the fridge, flip it right-side-up and use a can opener to open it up. You should ideally see liquid sitting at the top which you can just pour into a small mason jar and use for smoothies (it's essentially coconut water). Once the liquid is removed, scoop out the dense coconut that remains into the cold glass bowl.

4. | Using a hand mixer, mix on low for 1-2 minutes until you start to see the dense coconut forming a whipped consistency. It shouldn't take too long. If you have a "bad" batch of coconut milk, it will be very clear that it's not firm enough, clumpy, not mixing, etc. Unfortunately I have lots of experience with this!

5. | Once you have peaks forming in your whip, scoop the Red Superfoods and measure the vanilla into the mixture, and slowly blend that as well with the hand mixer. 

6. | Serve immediately with pancakes, waffles, crepes, desserts, etc. Store in the fridge between uses.


Recipe Notes*

1. | I've had bad luck with Everland's brand of coconut milk AND coconut cream. I have heard people say that coconut cream works well because you don't need to refrigerate or separate the liquid from the coconut, but the one time I've tried that (using Everland brand), it did not mix well.

2. | I wouldn't recommend using a blender unless it's a vitamix or a nutri-bullet. I've only had good experiences with these types of blenders.

3. | I've read that brands who don't use guar gum as a coagulant work better than those that do. That being said, this brand does use guar gum and they seem to work perfectly when I've used them. 

4. | Feel free to add another scoop of the superfood powder to the whip! It will only enhance the colour and flavour!