Coconut Cream is a healthier dairy free, vegan alternative to traditional whipped cream. Wherever you would typically use whipped cream you can now use coconut whipped cream instead.
It’s light, fluffy, and can be whipped up in 5 minutes. Simply mix together coconut milk, your sweetener of choice, and vanilla extract.
Whether you are lactose intolerant or vegan this is a great & simple way to frost desserts or even scooped on to your favourite beverage.
Equipment
- An electric, stand mixer or balloon whisk.
- A large bowl, preferably metal or glass, which retains colder temperatures better than plastic.
- Sifter for the powdered sugar (if using)
Ingredients
Coconut cream: Use a can of full fat coconut cream. Before making the whipped cream, ensure that your unopened can of coconut cream has been in the fridge overnight to solidify the cream.
Sweetener or flavouring: (optional) The best part of using coconut cream is that it has its own unique flavour and doesn’t need additional flavouring.
However, feel free to use any flavouring or sweetener to your taste. Some great options include honey, maple syrup, vanilla bean or extract or sifted cocoa powder.
How to make Coconut whipped cream
You will find the complete and printable recipe card at the end of this post. Here are just the step-by-step instructions with pictures to help guide you.
- Refrigerate the can of coconut cream overnight. With a properly chilled can of coconut cream, the cream and water will separate, with the cream rising to the top. It also helps solidify the cream making it possible to whip to a light fluffy texture.
- Chill the bowl in the refrigerator for about 10 minutes before using.
- Open the can and scoop out the solids into a cold glass or metal bowl
- Pour out the remaining water and keep aside to use in your favourite smoothies.
- Beat on low speed for 5 minutes or until the chunks of coconut cream break down into smaller pieces.
- Turn the speed to medium and continue whipping:
If you notice any liquid separating from the coconut cream, drain it off. Depending on the brand of cream you are using, the coconut cream may look curdled as you beat but just keep whipping - As you beat the cream, it eventually blends into a smooth and creamy texture.
- Add in any sweetener or flavouring at this stage if using. Continue to beat the cream until it forms soft peaks and has a smooth texture.
- The whipped coconut cream does not hold well in heat so try to use it straight away or refrigerate in an airtight container for up to one week.
Tips to create the perfect Coconut whipped cream
- Use only full fat canned coconut cream. Low fat or cartons of coconut milk will not whip up or work in this recipe.
- Chilling the coconut cream in the refrigerator overnight is a crucial step in creating the whipped cream. You will not be able to whip up a can of warm or room temperature coconut cream. Chilling the unopened can also ensures that milk separates and cream hardens.
- Add any liquid sweetener if using only after the cream has reached the desired whipped consistency.
- If you find that the coconut cream is too thick and stiff after adding your flavouring like cocoa powder or powdered sugar, you can always thin it down with a little of the reserved coconut water, a teaspoon at a time while blending. This helps to make it smooth and fluffy.
- Whipped coconut cream can be made in advance. After whipping, scoop it into an airtight container and refrigerate for up to 5 days.
A few serving suggestions
Wherever you would typically use whipped cream you can now use coconut whipped cream instead. Here are a few great suggestions of desserts or beverages that pair very well with coconut whipped cream
How To Coconut Whipped Cream
Equipment
- An electric or stand mixer (or balloon whisk).
- A large bowl. Preferably metal or glass
- Sifter for the powdered sugar (if using)
Ingredients
- 1 x 400 ml / 13-ounce can coconut cream, chilled overnight see note 1
- 1 Tablespoon / 15g powdered sugar (optional) See note 2
- 1 teaspoon vanilla extract or seeds from 1 vanilla pod (optional) see note 3
Instructions
- Refrigerate the can of coconut cream overnight. With a properly chilled can of coconut cream, the cream and water will separate, with the cream rising to the top. It also helps solidify the cream making it possible to whip to a light fluffy texture. See note 4
- Chill the bowl in the refrigerator for about 10 minutes before using.
- Open the can and scoop out the solids into a cold glass or metal bowl
- Pour out the remaining water and keep aside to use in your favourite smoothies.
- Beat the solid cream on low speed for 5 minutes or until the chunks of coconut cream breakdown into smaller pieces.
- Turn the speed to medium and continue whipping: If you notice any liquid separating from the coconut cream, drain it off. Depending on the brand of cream you are using, the coconut cream may look curdled as you beat but just keep whipping
- As you beat the cream, it eventually blends into a smooth and creamy texture.
- Add in any sweetener or flavouring at this stage if using. Continue to beat the cream until it forms soft peaks and has a smooth texture.
- The whipped coconut cream does not hold well in heat so try to use it straight away or refrigerate in an airtight container for up to one week.
Notes
- Use only full fat canned coconut cream. Low fat or cartons of coconut milk will not whip up or work in this recipe.
- If you find that the coconut cream is too thick and stiff after adding your flavouring like cocoa powder or powdered sugar, you can always thin it down with a little of the reserved coconut water, a teaspoon at a time while blending. This helps to make it smooth and fluffy.
- Add any liquid sweetener or flavouring if using only after the cream has reached the desired whipped consistency.
- Chilling the coconut cream in the refrigerator overnight is a crucial step in creating the whipped cream. You will not be able to whip up a can of warm or room temperature coconut cream. Chilling the unopened can also ensures that milk separates and cream hardens.
