A light and airy whipped coconut cream with a touch of sweetness and a hint of lime, perfect for balancing bold flavors.←Back to Taco Finish Recipes
1 can full-fat coconut milk (chilled overnight, solids only)
1 tablespoon powdered sugar
0.5 teaspoon lime zest
1 teaspoon lime juice
Refrigerate a can of full-fat coconut milk overnight to allow the cream to separate from the liquid.
Carefully scoop out the solid coconut cream, avoiding any liquid at the bottom.
Place the coconut cream into a chilled mixing bowl.
Using a hand mixer or stand mixer, whip the coconut cream on medium speed for 1-2 minutes until it becomes fluffy and soft peaks form.
Add the powdered sugar (or maple syrup), lime zest, and lime juice.
Continue whipping for another 1-2 minutes until fully incorporated and smooth. If the texture is too soft, refrigerate for 10-15 minutes and whip again.
Serve immediately or store in the refrigerator for up to 3 days. Rewhip before serving if needed.
Chef's Notes
Refrigerate full-fat coconut milk overnight, then scoop only the thick cream from the top, leaving the watery liquid behind. Aroy-D and Chaokoh are reliable brands with good fat content; avoid 'lite' versions, which are basically coconut-scented water. Whip the cream with a hand mixer until fluffy, adding lime zest and a touch of powdered sugar for brightness. If the mixture is too stiff, loosen it with a splash of the reserved coconut water. This keeps refrigerated for 2-3 days but is best fresh. Beyond tacos, dollop it on tropical fruit, curries, or anywhere you want cooling richness without dairy. The Taco Archives note that this finish has resolved numerous lactose-intolerant heartbreaks and should be considered a public service.
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