Description
This Coconut Whipped Cream recipe offers a dairy-free, vegan-friendly alternative to traditional whipped cream. Made from full-fat coconut milk or cream, it’s rich, creamy, and subtly sweetened, perfect for topping desserts, beverages, or fruit bowls with a delightful coconut flavor.
Ingredients
Scale
Ingredients
- 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 everything is cold, which helps the cream whip better.
- Prepare coconut cream: Carefully open the chilled can of coconut milk and scoop out the solidified coconut cream into the chilled bowl, leaving the watery liquid behind for another use.
- Whip the cream: Using a mixer on medium-high speed, beat the coconut cream for 3-5 minutes until soft peaks begin to form, indicating it’s light and fluffy.
- Add sweetener and vanilla: Mix in the powdered sugar and vanilla extract, then continue beating until the cream is smooth and fluffy. Taste and adjust sweetness if desired.
- Serve or store: Use the whipped cream immediately, or store it in the refrigerator for up to one week. If it loses volume, briefly re-whip before serving to restore its fluffy texture.
Notes
- Use full-fat coconut milk or cream chilled overnight for best whipping results.
- Do not include the coconut water, as it prevents whipping.
- Adjust the amount of powdered sugar based on your preferred sweetness level or substitute with a sweetener of your choice.
- Vanilla extract is optional but adds a nice flavor.
- This whipped cream is great for topping pies, cakes, hot beverages, and fruit.
- Store leftovers in an airtight container in the fridge and re-whip gently if texture becomes watery.
