Goya Foods’ Coconut Whipped Cream
Store-bought whipped cream is great in a pinch, but making it from scratch is so much better and well worth the effort! Executive Chef Fernando Desa shows us this version using cream of coconut, a sweet coconut syrup, that has fewer calories and more protein than heavy cream. Using this healthier swap for half your liquid makes a delicious topping for all kinds of drinks and desserts, such as cakes, pies, puddings, tarts, and hot beverages. Just don’t forget to chill the cream of coconut, it’s essential to this recipe!
Ingredients
- 1 cup GOYA Cream of Coconut chilled
- 1 cup heavy cream chilled
- ¼ cup confectioners’ sugar
- ½ teaspoon pure vanilla extract
Instructions
- In a large chilled bowl, combine the cold cream of coconut with the heavy cream, sugar, and vanilla.
- Using a hand mixer or a stand mixer fitted with the whisk attachment, beat on high for 1 to 2 minutes, or until the mixture starts to thicken and has soft peaks like whipped cream. Taste and add more confectioners’ sugar, if desired. Use right away, or refrigerate for up to a couple of hours.
Notes
You can find Goya Foods products at most major grocery stores, but if your local grocer doesn’t carry these products, you can request them!
Recipe and photo courtesy of Goya Foods.
Tried this recipe?Let us know how it was!