How to Make Coconut Whipped Cream
Thick, fluffy whipped cream made from full-fat coconut milk. Three ingredients, five minutes of effort. Dairy-free, vegan, and paleo. The key is chilling the can overnight so the fat separates and whips up into something you'd actually put on a pie.
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Servings: 4 cups
INGREDIENTS
- 2 14 ounce cans full fat coconut milk (I used Thai Kitchen)
- 1/2 cup powdered sugar agave or pure maple syrup
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Chill the can of coconut milk in the fridge for at least 12 hours, 24 hours is recommended. About 1 hour before making the coconut whipped cream, chill a mixing bowl and beaters in the freezer.
- Once chilled, open the can and scoop the solid white coconut cream into the bowl. The coconut water will have settled at the bottom. Discard it or save it for another use.
- Using an electric hand mixer or stand mixer with the paddle attachment, beat the cream on medium high speed until fluffy and smooth, approximately 3 minutes.
- Add the sweetener and vanilla and beat again until combined.
- Store the coconut whipped cream in the refrigerator until ready to use. It will be firm when chilled and will soften again at room temperature. Keep in the fridge for up to one week or in the freezer for up to one month.
Notes
Chill time: The can needs at least 24 hours in the fridge. I keep a can chilling in the back of the fridge at all times because this comes up faster than you'd expect. Don't try to shortcut this with the freezer it doesn't separate the same way.
Best brands: Thai Kitchen full-fat, Aroy-D, or Whole Foods 365. Avoid lite coconut milk.
If it won't whip: Make sure all the liquid stayed in the can and you're using only the solid cream. If the cream is too warm, pop the mixing bowl and beaters in the freezer for five minutes and try again.
Sweetener: Use only powdered sugar. Granulated sugar makes it grainy and liquid sweeteners make it runny and impossible to whip.
Nutrition
Serving: 0.25cups | Calories: 226kcal | Carbohydrates: 10.3g | Protein: 2g | Fat: 21.2g | Cholesterol: 0mg | Sodium: 13mg | Fiber: 0g | Sugar: 7.4g
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