Simple, natural, elegant and delicious...this creamy coconut milk dessert tastes like French vanilla mousse. It's easy to prepare if you follow my foolproof method. A real vanilla bean is what makes it so special.
Dollop this vanilla coconut cream on fresh or grilled fruit. I love it with my morning cup of Healthy Coconut Milk Hot Cocoa. Stir in some dark chocolate chips for a luxurious treat. A spoonful or two, straight out of the fridge, is just the thing to satisfy my craving for something rich and creamy. It's full of vitamins, minerals and omegas.
Vanilla Bean Coconut Cream Recipe
Makes A Small Bowl Full (3-4 Small Servings To Pair With Fruit or my Healthy Hot Cocoa )
Some Notes & Tips:
Make sure you don't shake the cans of coconut milk. There is liquid coconut water at the bottom of the cans. You don't want to use it in this recipe because the liquid coconut water will prevent it from whipping properly.
I find Thai Kitchen Coconut Milk and vanilla beans in my market. They can also be ordered online.
Powdered sugar can be swapped for the maple syrup. But I like using more natural sweeteners these days.
- 2 cans of Thai Kitchen Coconut Milk
- 1 vanilla bean
- 1 teaspoon of pure vanilla extract
- 1-2 teaspoons of pure maple syrup or to your taste
With the tip of a sharp knife, split a vanilla bean down the center and scrape the tiny seeds into the bowl with the coconut cream. Stir in the vanilla extract and the maple syrup. Using an electric mixer, beat the coconut cream until it becomes fluffy and light. Chill it in the freezer for about 10-15 minutes to thicken it. You can store it in the fridge for about 3 days. It will thicken as it chills.