I’ve been experimenting a lot with my powdered coconut milk. Yes, powdered. I originally got it for my on-the-go tea/coffee. I have at least one cup every morning when I get to business meetings or work ausually the only coffee creamer options are chock full of partially hydrogenated oils and corn syrup solids. Coffee Mate, I’m talking about you here.
My life is much easier now that I’ve implemented my ‘powdered coconut milk in a ziplock baggie’ technique. Never mind that people keep accusing me of spooning Cocaine into my green tea. Whatev.
So amoungst other fun things I like to do with powdered coconut milk, one of my absolute fav’s is to add a tablespoon into my whipping cream for desserts. It really makes for stiff peaks that don’t wilt, while adding a nice hint of coconut. Needless to say I enjoy a dollop or two (or five) of this coconut whipped cream at least once a week.
The reason this works better than just adding liquid coconut milk is because there isn’t any extra liquid (which makes whipping frustrating).