I’ve been wanting to try making the elusive coconut whipped cream for a really long time, but am just now getting around to it. This can only mean that I’ve failed to have enough occasions lately that necessitate whipped cream. #Morepie. The reality of my life is that while I don’t typically have heavy cream on hand (I KNOW), I really almost always have a can of coconut milk squirreled away somewhere in the apartment. SO. I can see the virtue of coconut whipped cream, which uses the cream that rises to the top of a chilled can of coconut milk to make–surprise–whipped cream. Also, making whipped cream out of something that is not heavy cream feels like fun, subversive science. I’m into it.
A fool, a traditional English dessert made of fruit folded into whipped cream, is one of my favorite ways to put home canned jams and preserves to use. I used my homemade strawberry preserves here because they have a looser set and fold into the whipped cream very easily. I hope it goes without saying that you don’t have to use homemade strawberry preserves (storebought is just fine), but if you’re using homemade, choose a jam or preserve that didn’t set to stiffly. This will keep your folding job easy.
After using this coconut whipped cream tutorial from Oh She Glows to make one can’s worth of coconut whipped cream, I gently folded in a half-pint of strawberry preserves and 1/2 teaspoon vanilla extract. The strawberry preserves measured around a scant 3/4 cup. I would recommend folding in 1/2 cup jam or preserves along with the vanilla extract, tasting the fool, then adding more jam to adjust for sweetness and your own taste. I’ve made jam fools with heavy cream before and, I must say, a virtue of the coconut cream in this recipe is that when refrigerated, it firms up just slightly and gets to a really delicious mousse-like texture. While the texture of heavy cream tends to deteriorate once whipped and refrigerated, the texture of these really held up in the fridge. It makes 3-4 small servings.
I’ve been resisting citing all the bad puns that make this a particular dessert well-suited for Valentine’s Day, but they’re there. More importantly, it’s totally pantry-friendly, has exactly 3 ingredients, and seems way fancier that it is because it has a funny name. In other words, winning!