How to Make Coconut Whipped Cream

How to Make Coconut Whipped Cream

Learn how to make coconut whipped cream at home! Use as a garnish or in recipes as a healthier dairy-free alternative.

Course Condiment, Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10

Total Time 10

Servings

Calories 55kcal

Author Tessa

Equipment

Ingredients

2-13.5 ounce cans full-fat coconut milk or coconut cream refrigerated overnight
1 teaspoon pure vanilla extract
2-3 tablespoons maple syrup*

Instructions

Chill the cans of coconut milk or coconut cream in the refrigerator overnight. When ready to prepare the recipe, place a medium mixing bowl in the freezer to chill for at least 10 minutes.
Scoop out the hardened cream on top that has separated and place in the chilled mixing bowl. Beat the hardened solids with an electric mixer, starting on a low speed and increasing to medium speed.
Add the vanilla extract and mix until integrated. Add the maple syrup (or sweetener of choice) and pinch of salt and mix until cream is light and fluffy. Add additional sweetener to taste if needed.
Use immediately or store in an airtight container in the refrigerator. It will harden in the refrigerator, so re-whip or stir to soften before use.

Notes

*In addition to maple syrup, you can use agave syrup, organic powdered sugar, or honey if not vegan. Tailor amount to sweetness preference.

To store: Keep in an airtight container in the refrigerator for 5-7 days.

To maintain the whipped texture, it's best to keep it chilled until serving. Since it contains a high proportion of fat it can become more liquidy when heated.

The "coconut" taste can differ between brands. When used in a recipe with other ingredients this can be undetectable.

This recipe yields ~2 cups when made will canned coconut milk. The recipe when made with canned coconut cream yields a little over 3 cups.

Nutrition