Whipped Coconut Cream?!

  There has been a new obsession with "Whipped Coconut Cream" making the rounds on Pinterest lately. Of course, I was immediately intrigued. 

  Whipped coconut cream is simply canned coconut milk that is whipped with sugar. You simply refrigerated for the can of coconut milk for a few hours, skim the thick white portion off the top and whip it until it holds shape. Super simple! And SUPER delicious!

  I recently came across a recipe for Profiteroles with Whipped Coconut Cream and Caramelized Bananas; the perfect opportunity to try my hand at whipped coconut cream. Here's my recipe adapted from Martha Stewart's.

Profiteroles with Whipped Coconut Cream and Caramelized Bananas

Profiteroles (adapted from Bon Appetit)

1/2 cup water

1/2 cup whole milk
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 cup all purpose flour

3 large eggs
1 large egg yolk

  Preheat oven to 425 degrees. Line two baking sheets with parchment paper. 

  Bring water, milk, butter, sugar, and salt to boil in a large saucepan. Stir in flour; cook over medium-high heat, stirring vigorously, until dough is smooth and pulls away from sides of pan, about 1 minute. Transfer mixture to a standing mixer. Beat dough with paddle attachment at medium speed until slightly cool, about 3 minutes. Add eggs, 1 at a time, beating until blended after each addition. Beat in egg yolk until blended.
  Spoon batter (about the size of small oranges) onto prepared sheets, spacing about 2 inches apart.

  Bake 15 minutes. Reduce oven to 375°F. Continue baking until puffed and dark golden brown, about 30 minutes longer. Transfer to rack to cool completely. (Can be made 1 week ahead. Store in airtight container in freezer. Remove from freezer a few hours before continuing.)

Whipped Coconut Cream

1 can coconut milk, chilled at least 2 hours

1 Tbsp. granulated sugar

   Place a large bowl and whisk in the freezer for 10 minutes. Open the chilled coconut-milk can, and skim cream from top (make sure not to get the thin liquid from bottom of can, or cream will not become stiff when whipped). Place cream and sugar in bowl; whisk until thick and stiff. Store in an airtight container in the refrigerator for up to 2 hours.

Caramelized Bananas

5 medium, just-ripe bananas

4 Tbsp. unsalted butter
6 Tbsp. packed light-brown sugar
1/2 cup freshly squeezed orange juice

  Slice bananas in half lengthwise; cut each half into thirds. 

  Heat a large skillet over medium heat. Add 4 tablespoons butter and 3 tablespoons brown sugar. When butter/sugar mixture has melted and is sizzling, add the bananas; brown them, about 3 minutes per side. Transfer bananas to a large shallow container to cool in a single layer. 

  To make the sauce, add orange juice, remaining 3 tablespoons brown sugar, and two pieces caramelized banana to empty pan. Whisk mixture over medium heat until thick and banana dissolves, about 1-3 minutes.
  Slice tops of profiteroles, leaving a small hinge. Insert two or three pieces of banana. Spoon 2 tablespoons whipped coconut cream onto banana. Serve with sauce.

  Absolutely FANTASTIC!