Coconut cream is the thick, creamy part that forms when coconut milk is refrigerated. It contains a higher fat content than regular coconut milk, making it ideal for whipping into a fluffy, rich topping. Unlike traditional whipped cream, coconut cream has a subtle coconut flavor, which can add a delightful twist to your desserts.

Selecting the Best Brand

Choosing the right brand of coconut cream is crucial for achieving the best results. Some recommended brands include:

Savoy Coconut Cream: Known for its firmness and fluffy texture.
Aroy-D Coconut Milk: Whips up beautifully and has minimal liquid.
Nature’s Charm Coco Whipping Cream: Excellent for a subtly sweet flavor.

Avoid brands that contain additives like guar gum, as they can affect the whipping process.

Ingredients You’ll Need

1 can (14 ounces) of coconut cream or full-fat coconut milk (chilled overnight)
1/4 to 3/4 cup powdered sugar (to taste)
1/2 teaspoon vanilla extract (optional)

Instructions

Chill the Coconut Cream: Place your can of coconut cream in the refrigerator for at least 24 hours. This allows the cream to separate from the liquid, making it easier to whip.

Prepare Your Tools: Chill a mixing bowl and your mixer’s whisk attachment in the freezer for about 10 minutes. This helps maintain the cold temperature of the cream, which is essential for proper whipping.

Scoop the Cream: Carefully open the can without shaking it. Scoop out the thickened coconut cream into your chilled mixing bowl, leaving any liquid behind (you can reserve this for smoothies or other recipes).

Whip the Cream: Using a hand mixer or stand mixer, whip the coconut cream on medium-high speed for about 1-2 minutes until it becomes fluffy.

Sweeten and Flavor: Gradually add the powdered sugar and vanilla extract, if using. Continue to whip until the mixture is smooth and creamy. Be careful not to overwhip, as this can cause the cream to separate.

Serve or Store: Use the whipped coconut cream immediately or store it in the refrigerator for up to a week. If it becomes too firm, simply re-whip it before serving.

Chill Everything: Ensure that your coconut cream, mixing bowl, and mixer attachments are all chilled to prevent the cream from melting during whipping.
Stabilization: If you want a more stable whipped cream, consider adding a stabilizer like “Whip It” during the whipping process. This helps maintain the fluffiness.
Avoid Liquid Sweeteners: Stick to powdered sugar for sweetness, as liquid sweeteners can make the whipped cream runny.

Can I Use Coconut Milk Instead of Coconut Cream?

Yes, but you will need to use full-fat coconut milk, and you may need 2-3 cans to achieve the same volume of cream as one can of coconut cream.

What if My Coconut Cream Doesn’t Whip Up?

If your coconut cream doesn’t whip, it may be due to a poor-quality can that didn’t separate properly. In this case, you can try adding a bit of tapioca flour during whipping to help stabilize it.

How Long Does Whipped Coconut Cream Last?

Whipped coconut cream can be stored in the refrigerator for about a week. If it gets too firm, just re-whip it to restore its fluffy texture.

Whipping coconut cream is a simple yet rewarding process that can enhance your culinary creations. With the right ingredients and techniques, you can achieve a light, fluffy topping that’s perfect for a variety of desserts. Whether you’re making vegan treats or simply looking for a dairy-free alternative, coconut whipped cream is a delicious choice. Enjoy experimenting with it in your favorite recipes!