Coconut whipped cream is a dairy-free alternative to traditional whipped cream. Instead of using whipping cream, we use full-fat canned coconut milk or coconut cream. This is dairy-free and vegan. Check out the article for all our tips on making it, including the coconut milk and coconut cream brands we recommend for success. I know it’s annoying, but chilling your cans of coconut milk overnight is crucial to success. While a freezer chills the cans quicker, we still find that chilling overnight in the refrigerator is better for separating the coconut cream from the coconut milk/water in the can. I keep a can of coconut cream in the back of my fridge, ready to make vegan whipped cream whenever I want.
Ingredients
- 1 (14-oz) can full-fat coconut milk or coconut cream, chilled for 1-2 days
- 1/2 tbsp to 3 tbsp powdered sugar or maple syrup
- 1 tsp vanilla extract, optional
- Small pinch fine sea salt, optional
Preparation
Not specified
Cooking
- Chill the can: Chill your coconut milk or coconut cream in the refrigerator for at least 8 hours, preferably longer.
- The longer the can sits in the fridge, the harder the coconut cream becomes and the more it separates from the liquid, making it easier to whip.
- Do not shake the can so that the cream and liquid remain separated.
- Chill a mixing bowl: When you are ready to whip, place a large mixing bowl in the fridge for 5 to 10 minutes and prepare your hand mixer or stand mixer.
- Scoop out the cream: Without tipping or shaking the can, remove the coconut milk/coconut cream from the fridge and open the lid.
- Carefully scoop the hardened creamy white coconut cream on top and place it into the chilled mixing bowl.
- Leave the watery liquid at the bottom of the can.
- Use this liquid for smoothies, oatmeal, or add to tea.
- Whip: Beat the coconut cream for 30 seconds to 1 minute, or until creamy, then add the sweetener (I start with 1 tablespoon), vanilla, and salt.
- Beat until fluffy and smooth, about one minute.
- Taste and adjust the sweetness as needed.
- Note, if you prefer maple syrup, the whipped cream will be a little less firm (since it is a liquid).
- I use ½ to 1 tablespoon.
- Serve or store: Enjoy immediately or refrigerate for up to two weeks.
- It will harden in the fridge the longer it is chilled, but will soften once it has been at room temperature for a few minutes.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
| Health Labels | Sugar Conscious Kidney Friendly Keto Friendly Vegan Vegetarian Pescatarian Dairy Free Gluten Free Wheat Free Egg Free Milk Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Oil Added Fodmap Free Kosher |
| Allergen Info | Tree Nuts |
* Daily Values based on a 2,000 calorie diet.
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