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This coconut whipped icing is like heavenly clouds of creamy deliciousness! I've used it many times on my Flourless Chocolate Cake , in my Almond Flour Raspberry Cake and my Beet Chocolate Cupcakes in my new cookbook, The Joyous Cookbook!
However, I will admit to having more failures than successes making whip cream until I discovered Cha's Whipping Cream which I buy from my local health food store. They've done the work for you and removed all the water from the coconut and you get just the cream. The other thing that makes it easier to whip is that they've added organic tapioca starch in their coconut cream which helps the consistency.
If you're using full fat coconut milk and separating the coconut cream from the liquid yourself then this is where inconsistencies happen because not all canned coconut milk is created equal. Some additives prevent the coconut fat from separating from the water properly when you refrigerate it, but this can affect how well it whips. I have a recipe for that method if you'd like to try that out in this free ebook Detox Desserts. I've had success with it but it's just a little hit and miss depending on the brand of coconut milk you use.
The key to good coconut whipped icing is that you only use the coconut cream (aka fat of the coconut) with NO water and the only additive should be tapioca starch. Now, of course, you could separate the fat/cream from the canned coconut milk (as I've done in this ebook). I've just been using their coconut whipping cream for convenience.
All you have to do is chill the coconut cream for an hour, then using a hand mixer, whip it up! I like to add maple syrup, vanilla and then either natural food colouring or organic raspberry powder for pink icing. However, the cream is so tasty all on its own you could get away with adding nothing and it's still tasty!
Here's the recipe for coconut whipped icing. It's so good you'll want to eat it right out of the bowl.
*Make sure the can says "whipping cream". I like the Cha's Organics brand. If you can't find "whipping cream" and you're buying full-fat canned coconut milk, then you have to separate the water from the cream. Place it in the fridge for 2 hours and then scoop out only the cream. However, it's not foolproof like "coconut whipping cream" because they've added tapioca starch to help it whip better.
I hope you try it out!