Coconut cream is the thick, creamy part of coconut milk that rises to the top when the can is chilled. It is richer and denser than regular coconut milk, making it an excellent base for vegan whipped cream. The key to a successful coconut cream recipe lies in the quality of the coconut milk or cream you choose.

Choosing the Right Coconut Milk

Not all coconut milks are created equal. For the best results, opt for full-fat coconut milk or coconut cream. Brands like Thai Kitchen are highly recommended for their rich texture. To test the quality, try the shake test: if you hear a lot of liquid sloshing around, it may not be thick enough for whipping.

Ingredients

1 can (400 ml) of full-fat coconut milk or coconut cream, chilled overnight
¼ cup powdered sugar (or to taste)
½ teaspoon vanilla extract (optional)

Instructions

Chill Your Ingredients: Place an unopened can of coconut milk or cream in the refrigerator overnight. This step is crucial as it allows the cream to solidify and separate from the liquid.

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

Open the Can: Carefully remove the can from the fridge without shaking it. Open the can from the bottom to pour off the liquid, leaving only the thick coconut cream.

Scoop the Cream: Use a spoon to scoop the solid coconut cream into your chilled mixing bowl. Avoid including any of the liquid.

Whip the Cream: Using an electric mixer, whip the coconut cream on medium speed until it begins to fluff up. Gradually increase to high speed and continue whipping until stiff peaks form, which typically takes about 8–10 minutes.

Add Sweetener: Stop the mixer and add the powdered sugar and vanilla extract (if using). Mix for an additional minute to incorporate.

Serve or Store: Your vegan coconut cream is now ready to use! Serve immediately or store in an airtight container in the refrigerator for up to 5 days. If it separates, simply re-whip before serving.

Avoid Light Coconut Milk: Light versions often lack the necessary fat content, resulting in a less creamy texture.
Watch the Whipping Time: Over-whipping can cause the cream to become too warm and lose its structure, so be attentive to the texture.
Flavor Variations: Feel free to experiment with flavors! Add cocoa powder for chocolate whipped cream, or spices like cinnamon or pumpkin pie spice for seasonal variations.

This delightful coconut cream can be paired with a variety of dishes:

Desserts: Top your favorite vegan cakes, pies, or puddings.
Breakfast: Add it to pancakes, waffles, or oatmeal for a creamy twist.
Beverages: Use it as a topping for vegan hot chocolate or coffee.

Making your own vegan coconut cream is not only easy but also incredibly rewarding. With just a few ingredients and some simple steps, you can create a delicious, dairy-free whipped cream that enhances any dish. Whether you're celebrating a special occasion or just want to treat yourself, this vegan coconut cream recipe is sure to impress. Enjoy the creamy goodness!