Description
This Coconut Whipped Cream recipe offers a delicious dairy-free alternative to traditional whipped cream using chilled full-fat coconut milk or coconut cream. Perfectly fluffy, lightly sweetened, and subtly flavored with vanilla, it’s a versatile topping for desserts, beverages, and fruit.
Ingredients
Scale
Coconut Whipped Cream
- 1 can full-fat coconut milk or coconut cream, chilled overnight
- 2-3 tablespoons powdered sugar (or sweetener of choice)
- 1 teaspoon vanilla extract (optional)
Instructions
- Chill Equipment: Place a mixing bowl and whisk or hand mixer beaters in the freezer for 10–15 minutes to ensure they are cold, which helps the cream whip better.
- Prepare Coconut Cream: Open the chilled can of coconut milk carefully and scoop out the solidified coconut cream into the chilled bowl, leaving the separated liquid behind in the can.
- Whip the Cream: Using a hand mixer or whisk, beat the coconut cream on medium-high speed for 3–5 minutes until it thickens and soft peaks begin to form.
- Add Sweetener and Flavor: Add the powdered sugar and vanilla extract to the whipped cream and continue beating until the mixture is fluffy, smooth, and sweetened to your taste.
- Serve or Store: Serve the coconut whipped cream immediately as a topping or refrigerate it for up to one week. If stored, briefly re-whip before serving to restore the texture.
Notes
- Make sure to chill the coconut milk overnight and the equipment beforehand for best whipping results.
- Use full-fat coconut milk or cream; light or low-fat versions will not whip properly.
- Adjust sweetness according to preference, you can substitute powdered sugar with other sweeteners like maple syrup or stevia powder.
- Store leftover whipped cream in an airtight container in the refrigerator for up to one week.
- Re-whip chilled whipped cream before serving if it loses volume or becomes watery.
- This coconut whipped cream is a great vegan and dairy-free substitute for traditional whipped cream.
