So the other day I was browsing Pinterest and saw a post that showed you can whip coconut milk and it will turn into a whipped cream like substance. I was immediately obsessed and had to try this. I loooovveee anything coconut, especially coconut milk. I use it in smoothies, curry dishes and other desserts already but this new idea to whip it just blew my mind.
So I grabbed a can of coconut milk from my pantry and followed the directions to stick it into the fridge until it is completely cold. I left it in the fridge for most of the day until after dinner when I whipped it up for this dessert. Once it is completely cooled you just open the can and scoop out only the hardened coconut solids into the bowl of your mixer. There will be about a 1/2 inch of coconut water at the bottom. Just discard that or use it for something else. Now just start mixing. Once it was softened, I added some powdered sugar and vanilla and continued mixing until it was light and fluffy. So freakin’ good guys. It is light and fluffy just like whipped cream but it has this delicious coconut flavor. It also lasts in the fridge a lot longer than regular whipping cream. Apparently you can keep it in your fridge for up to a week, not that it would last that long.
The other best thing about this recipe is that you can use it on this tart! It really brings together the whole tropical theme!
Tropical Pineapple and Coconut Tarts:
1/2 package puff pastry (one sheet)
1 egg, beaten
2 cups cubed fresh pineapple
1 cup sweetened shredded coconut
2 tablespoons chopped mint
1 can coconut milk, chilled in the fridge for 4-5 hours
2 tbsp powdered sugar
1 tsp vanilla
Preheat your oven to 350 degrees and set the oven rack in the center position.
Place your puff pastry onto a floured work surface. Using a rolling pin, roll out the pastry slightly. Using a knife, cut out 4 x 6 inch round circles of pastry and place them on a greased cookie sheet. Brush each circle with some beaten egg. Bake for 10-15 minutes until browned and crisp. Remove and set aside to cool.
In a large bowl, mix together the pineapple, shredded coconut and mint. If your pineapple is still tart, you may want to add some sugar but if it is ripe and sweet you shouldn’t need to add any sugar. The juice from the pineapple will start re-hydrating the coconut. Set aside until you are ready to serve.
Grab your can of coconut milk and scoop only the white solids into the bowl of your mixer. There will be about 1/2 an inch of coconut water at the bottom of the can, do not put that into the mixer, either discard it or keep it for a different use. With the whip attachment on your mixer, mix the hardened coconut milk on low speed just until it breaks down slightly, add the powdered sugar and vanilla and mix until combined. Now turn the speed up to medium/high and beat until light and fluffy, about 2 minutes.
Now to assemble the tart. Start with a round of cooled puff pastry, top with the pineapple mixture and then a big scoop of the whipped coconut cream. Dig in!