Coconut Whipped Cream
- PREP 8hrs 15min
- TOTAL 8hrs 15min
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.
You Will Need
1 (14-ounce) can full-fat coconut milk or coconut cream, chilled for 1-2 days
½ tablespoon to 3 tablespoons powdered sugar or maple syrup
1 teaspoon vanilla extract, optional
Small pinch fine sea salt, optional
Directions
1Chill 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.
2Chill 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.
3Scoop 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.
4Whip: 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.
5Serve 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.
Adam and Joanne's Tips
- Recommended brands: Use a good-quality brand of coconut milk or coconut cream like Native Forrest Unsweetened Coconut Milk Classic, 365 Whole Foods Organic Coconut Milk, Arroy-D, Savoy Coconut Cream, and, O Organics Coconut Cream.
- Make ahead: Keep in the refrigerator for up to two weeks. As it sits in the fridge, it will harden and thicken. You can freeze it, but keep in mind that you might need to whip it again after thawing to achieve the original texture.
- Whipped cream is too thick: Thin it with coconut water or milk left in the can. Use a little at a time until you achieve the right consistency.
- Whipped cream is too thin: Keep everything cold. Don’t allow the coconut cream to warm up, or it won’t whip very well. If your coconut milk is well chilled and it’s still not whipping to a thick consistency, add a bit of tapioca starch to help it along. Beat in 1 tablespoon of tapioca flour, check the consistency, and repeat if needed.
- The nutrition facts provided below are estimates.