This is a pretty decent replacement for whipped cream. There is a mild coconut taste, but the way I’ve been using it so far (served with berries) that has actually been pretty nice.
- 1 cup coconut milk
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon stevia
- 1/2 teaspoon cinnamon
- 1 teaspoon Frangelico
Put coconut milk in a 2 cup measure. Sprinkle xanthan gum on top. Beat vigorously until the coconut milk stiffens. The air trapped in the coconut milk by this process means you will likely end up with about 1.5 cups of whipped coconut milk.
This can be used much as whipped cream is. There is a mild coconut flavor, but this doesn’t seem to cause any problems for me. Depending what I am doing, I might add some additional flavoring agents to it — a bit of stevia sweetens it, cinnamon makes it quite a nice complement to fruit, Frangelico does both (if you like hazelnut liqueur).