Coconut Whipped Cream
- 15m Prep Time
- 30m Cook Time
- 2h Ready In
A dairy-free whipped cream made from coconut cream, sweetened with stevia and vanilla, served with spiced plantains in a syrup with cinnamon and ancho chili.
Ingredients
- 1 can coconut cream
- 59.1 ml powdered stevia
- 1.23 ml vanilla extract
- 237 ml water
- 118 ml coconut sugar or brown monk fruit sugar
- 1.23 ml ground nutmeg
- 1.23 ml ground allspice
- 14.8 ml coconut oil
- 1 canela bark or cinnamon stick
- 1 pinch ancho chili powder
- 2 large, very ripe plantains peeled, halved, and cut into 4 pieces
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 25.5 mg
- Iron: 0.56 mg
- Magnesium: 35 mg
- Phosphorus: 29.2 mg
- Potassium: 446 mg
- Zinc: 0.24 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 can coconut cream
- 59.1 ml powdered stevia
- 1.23 ml vanilla extract
- 237 ml water
- 118 ml coconut sugar or brown monk fruit sugar
- 1.23 ml ground nutmeg
- 1.23 ml ground allspice
- 14.8 ml coconut oil
- 1 canela bark or cinnamon stick
- 1 pinch ancho chili powder
Prepare
- 2 large, very ripe plantains, peeled, halved, and cut into 4 pieces
Let's Cook
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Step 1.
Refrigerate the can of coconut cream overnight. At least 10 minutes before whipping, place a stainless-steel mixing bowl in the freezer to chill.
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Step 2.
Open the chilled can of coconut cream. Separate the thick cream from the liquid (reserve the liquid for another use). Transfer the thick cream to the freezer-chilled bowl.
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Step 3.
Using a hand mixer or wire whip, beat the coconut cream for 1 minute until creamy. Add ¼ cup powdered stevia and ¼ teaspoon vanilla extract, then continue beating until smooth and lump-free, about 1 minute more.
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Step 4.
Cover the bowl and refrigerate the whipped cream for at least 2 hours (up to 2 days) to chill and set.
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Step 5.
In a medium pot over medium heat, combine 1 cup water, ½ cup coconut sugar or brown monk fruit sugar, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, 1 tablespoon coconut oil, a 2-inch piece of canela bark or cinnamon stick, and a pinch of ancho chili powder. Bring to a boil.
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Step 6.
Reduce the heat to a simmer. Add the peeled, halved, and quartered plantains to the pot. Cover and cook for about 20 minutes, until the sauce thickens into a syrup and the plantains are tender but not falling apart.
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Step 7.
Remove the plantains from the pot with a slotted spoon. Let the syrup continue to simmer, uncovered, for 5 more minutes to reduce further. Remove the pot from the heat.
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Step 8.
While the syrup reduces, set the oven broiler to high. Place the cooked plantains cut side up on a nonstick baking sheet. Broil for 2 to 3 minutes, until the cut sides are caramelized and the edges are slightly charred.
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Step 9.
Serve the plantains with the syrup spooned over them. Optionally, accompany with coconut sorbet or vanilla ice cream.