Coconut whipped cream is made from the thick cream that separates from coconut milk when chilled. It offers a creamy texture and a hint of coconut flavor, making it an excellent topping for various desserts, such as pies, cakes, and ice creams. This whipped cream is not only vegan but also paleo-friendly, depending on the sweetener used.

To make whipped cream with Silk coconut milk, you will need:

1 can (13.5 oz) of full-fat Silk coconut milk (or coconut cream)
Sweetener: 1/4 to 3/4 cup of powdered sugar, honey, or maple syrup (to taste)
1/2 tsp vanilla extract (optional)

When selecting coconut milk, it’s crucial to choose full-fat coconut milk. Light or reduced-fat options won’t whip properly. Brands like Native Forest and Aroy-D are highly recommended for their consistency and ability to whip well.

For best results, refrigerate your can of Silk coconut milk for at least 18-24 hours. This chilling process allows the cream to separate from the coconut water. Avoid shaking the can during this time.

Before whipping, chill your mixing bowl in the freezer for about 10 minutes. This helps keep the coconut cream cold, which is essential for achieving the right texture.

After chilling, open the can without shaking it. Using a spoon, scoop out the hardened coconut cream into your chilled mixing bowl, leaving the liquid behind (which can be saved for smoothies or other recipes).

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

Add your chosen sweetener and vanilla extract, then continue to whip for another minute until everything is well combined. Adjust the sweetness to your preference.

Coconut whipped cream is best served immediately. However, you can store it in a sealed container in the refrigerator for up to one week. If it firms up too much in the fridge, simply re-whip it before serving.

Use Full-Fat Coconut Milk: Always opt for full-fat coconut milk, as it whips better than light versions.
Chill Thoroughly: The longer you chill the coconut milk, the better the separation of cream and water will be.
Test Different Brands: Some brands whip better than others. Experiment to find the one that works best for you.
Add Sweeteners Wisely: If your cream is too soft, avoid liquid sweeteners, as they can make it runny. Instead, use powdered sugar for better consistency.

No, carton coconut milk is typically too thin and won’t whip properly. Always use canned full-fat coconut milk.

When stored in a sealed container in the refrigerator, coconut whipped cream can last up to one week.

While it can be frozen, the texture may change once thawed. For the best results, make it fresh when needed.

Making whipped cream with Silk coconut milk is a simple and rewarding process that yields a delicious, dairy-free topping for your favorite desserts. With just a few ingredients and some patience, you can create a fluffy, sweet treat that everyone can enjoy. So next time you’re looking for a whipped topping, give coconut whipped cream a try—you won’t be disappointed!