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 whipped cream substitute.
Servings 6
Calories 38kcal
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 recipe, place a medium mixing bowl in the freezer to chill for at least 10 minutes.
- Scoop the hardened coconut cream on top that has separated and place in the chilled mixing bowl.
- Beat the hardened coconut cream with an electric mixer, starting on a low speed and increasing to medium speed.
- Add the vanilla extract to the whipped cream and mix until integrated.
- Add the maple syrup (or sweetener of choice) and mix until cream is light and fluffy.
- Use immediately.
- Store in an airtight container in the refrigerator. It will harden in the refrigerator, so re-whip 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.
Nutrition
Calories: 38kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 36mg | Sugar: 4g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg