Coconut whipped cream is a vegan and dairy-free alternative to classic whipped cream, made primarily from coconut cream or full-fat coconut milk. It has a slight coconut flavor and is perfect for topping desserts like pies, cakes, and ice cream. Not only is it delicious, but it’s also easy to make with just a few ingredients!

To make coconut whipped cream, 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)

The key to making perfect coconut whipped cream is to start with chilled ingredients. Place your can of coconut cream or full-fat coconut milk in the refrigerator for at least 24 hours (48 hours is even better). This allows the cream to separate from the coconut water.

Before you begin whipping, chill a mixing bowl and the beaters of your hand mixer in the freezer for about 10 minutes. Keeping everything cold helps the cream whip up better.

After chilling, open the can without shaking it. Scoop out the thickened coconut cream that has risen to the top, leaving the liquid coconut water behind (you can save this for smoothies or other recipes).

Place the hardened coconut cream in your chilled mixing bowl. Using a hand mixer, whip the cream on medium-high speed for about 1 minute until it becomes fluffy. Add the powdered sugar and vanilla extract, then continue to whip for another minute until smooth and creamy. Be careful not to over-whip, as this can cause separation.

Taste your coconut whipped cream and adjust the sweetness as desired by adding more powdered sugar. Serve immediately or store in the refrigerator for up to a week. If it becomes too firm, simply re-whip it before serving.

Choose the Right Brand: Some brands of coconut cream or milk work better than others. Recommended brands include Savoy Coconut Cream, Aroy-D, and Native Forest. Avoid brands with additives like guar gum, as they can affect the whipping process.

Avoid Liquid Sweeteners: Liquid sweeteners can make the whipped cream too runny. Stick with powdered sugar for the best texture.

Stabilizing the Cream: If you want a more stable whipped cream, consider adding a stabilizing agent like a vegan whipped cream stabilizer (e.g., "Whip It"). This is optional but can help maintain the fluffiness.

No, light coconut milk does not contain enough fat to whip properly. Always use full-fat coconut milk or coconut cream for the best results.

Coconut whipped cream can be stored in the refrigerator for up to one week. If it becomes too firm, re-whip it gently with a hand mixer.

Coconut whipped cream is versatile and can be served with a variety of desserts, including:

Vegan pumpkin pie
Chocolate cake
Fruit salads
Hot cocoa
Pancakes and waffles

Making coconut whipped cream is a simple and rewarding process that results in a delicious dairy-free topping for all your favorite desserts. With just a few ingredients and some chilling time, you can create a light and fluffy cream that everyone will love. Whether you're vegan, lactose intolerant, or simply looking for a tasty alternative, coconut whipped cream is sure to impress. Enjoy experimenting with this versatile treat!