Coconut whipped cream is made from the thick cream that separates from full-fat coconut milk or coconut cream. When whipped, it forms a light and airy topping that is rich in flavor, with a subtle coconut taste. Unlike traditional whipped cream, coconut whipped cream is dairy-free, making it suitable for vegans and those with dairy allergies.

To make coconut whipped cream, you'll need just a few simple ingredients:

1 (13.5 oz) can of full-fat coconut milk or coconut cream (chilled overnight)
1/4 to 1/2 cup powdered sugar (adjust to taste)
1 teaspoon vanilla extract (optional)

Optional Stabilizers

For added stability, consider using a vegan stabilizer like Whip It, which can help keep your whipped cream fluffy for longer.

Step 1: Chill Your Ingredients

Refrigerate the Coconut: Place your can of coconut milk or coconut cream in the refrigerator for at least 24 hours, preferably 48 hours. This allows the cream to separate from the liquid.

Chill Your Mixing Bowl: For best results, chill your mixing bowl and beaters in the freezer for about 10 minutes before whipping.

Step 2: Prepare the Coconut Cream

Open the Can: Carefully open the chilled can without shaking it. The thick coconut cream should have risen to the top, with liquid at the bottom.

Scoop the Cream: Using a spoon, scoop out the solidified coconut cream into your chilled mixing bowl. Leave the liquid behind; you can use it in smoothies or other recipes.

Step 3: Whip the Cream

Whip the Cream: Using a hand mixer, whip the coconut cream on medium-high speed for about 1 minute until it becomes fluffy.

Add Sweetener and Vanilla: Gradually add in powdered sugar and vanilla extract, continuing to whip for another minute until well combined. Adjust sweetness to your preference.

Step 4: Serve or Store

Serve Immediately: Coconut whipped cream is best served right away, but you can also store it in the refrigerator for up to a week. If it becomes too firm, simply re-whip it before serving.

Choose the Right Brand: Not all coconut milk or cream brands are created equal. Some reliable options include Native Forest, Aroy-D, and Whole Foods 365. Avoid brands with additives like guar gum, as they can affect the whipping process.

Avoid Liquid Sweeteners: Stick to powdered sugar for sweetening, as liquid sweeteners can make the whipped cream too runny.

Stabilize if Necessary: If you're using the whipped cream for decorating cakes or cupcakes, consider adding a stabilizer to help maintain its texture.

Can I Use Light Coconut Milk?

No, light coconut milk won't work for this recipe. You need full-fat coconut milk or coconut cream to achieve the right texture.

How Long Does Coconut Whipped Cream Last?

Coconut whipped cream can be stored in an airtight container in the refrigerator for up to one week. If it thickens, re-whip before use.

Can I Freeze Coconut Whipped Cream?

Yes, coconut whipped cream can be frozen, but the texture may change slightly upon thawing. It's best to re-whip after thawing.

Coconut whipped cream is a versatile and delicious alternative to traditional whipped cream. With just a few ingredients and some simple steps, you can create a fluffy, dairy-free topping that enhances any dessert. Whether you’re topping a slice of pie, drizzling it over pancakes, or enjoying it straight from the bowl, this coconut whipped cream is sure to impress. Give it a try and enjoy the creamy goodness!