I’m always looking for fun coconut desserts for my brother. Recently, I started “whipping” everything and when I learned you could make coconut whipped cream, I had to try it. My whipped coconut cream with pineapple and macadamia nuts recipe is the result of many experiments.
I had a fail or two, until I got it right. You must chill everything and that coconut milk has to be in the refrigerator at least overnight. The coconut milk will form solids and liquids when chilled. You’ll see them separate. You must drain the liquid off the coconut milk. My recipe didn’t work very well with a grocery store brand that I tried so I tried again and it worked really well with The Thai Kitchen Coconut Milk, which I was able to find everywhere. Also, this did not work with low fat coconut milk (I tried.) The whipped cream held up really well overnight in the refrigerator so this can be made the day before. Note that the cream will not form stiff peaks. This is a soft whip.
I toast both the coconut flakes and the macadamia nuts in a small pan on the stove for just a minute or two until lightly browned and fragrant.
For my brother, I added a ¼ tsp. of good coconut extract just to bump up the coconut flavor but that’s not necessary. The cream on it’s own has a very mild coconut flavor but you know the coconut is there. You decide how much coconut you like. Definitely try this one. It is different but so easy to make if you follow my pointers. If you want to keep that tropical theme going, try my Pineapple Shrimp Boats and finish your meal with this dessert. So good.
To get started, make sure you’ve chilled that can of coconut milk over night in the fridge. Then, chill your mixing bowl and beaters from the hand mixer in the refrigerator for 30 minutes before whipping this up. It will make everything come together much better.
Open the can and drain off the liquid. You are just going to work with the cold solids from the can. Dump that into a bowl.
Add the sugar and vanilla to the bowl with the coconut solids. If using, also add the coconut extract. Whip the mixture with a hand mixer until light and fluffy. This will not form stiff peaks. You will have soft peaks that are perfect for adding dollops to the dessert.
You can put the whipped coconut cream into a small bowl and keep in the refrigerator until you are ready to assemble your dessert. It will hold well overnight. When you are ready to assemble your dessert, prep the coconut and nuts.
In a small skillet over medium heat, add the coconut and gently shake the pan. Watch carefully and shake often. You just want the flakes lightly browned. When toasted, remove to a bowl.
In the same skillet, add the nuts and heat the same way. Shake the pan until they are lightly browned in spots. Watch carefully as nuts can burn quickly if unattended. Put them in a small bowl too.
You are now ready to assemble your dessert. Place 2-4 fresh rings of pineapple on a plate. I take help from the store and buy already cut pineapple rings in the produce department. You certainly could use canned but it won’t be as fresh and wonderful as the fresh. Top with a couple of dollops of the cream, some nuts and coconut. Enjoy.
Did you like this dessert? Be sure to try some of my other favorite and easy fresh fruit desserts like:
Grilled Peaches with Mascarpone & Balsamic Drizzle
Mini Strawberries and Cream Parfaits
Crepes with Whipped Cream, Lemon Curd and Fresh Berries
Malibu-Pineapple with Coconut Sorbet and Macadamia Nuts
Whipped Coconut Cream with Pineapple & Macadamia Nuts
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 14 Oz. Can of Coconut milk full fat only
- 1 Tbsp. Sugar or sugar substitute.
- ¼ Tsp. vanilla extract
- 1/4 Tsp. Coconut extract
- Fresh pineapple
- 1/4 Cup Toasted unsweetened coconut chips
- 1/4 Cup Toasted and chopped macadamia nuts
Instructions
- Make sure your mixing bowl and beaters from a hand mixer have been refrigerated for at least 30 minutes. Make sure that the can of coconut milk has been refrigerated OVERNIGHT. It must be very, very cold to work.
- Add the sugar and vanilla to the chilled bowl.
- Open the can of coconut milk and drain off the liquid. You just want to use the cold, chilled solids in this recipe.
- Whip the mixture until light and fluffy. (You will not get stiff peaks.) Serve on your sliced pineapple. Garnish with toasted coconut chips and chopped macadamia nuts for a true tropical dessert.
