How to Make Coconut Whipped Cream
An easy, step-by-step recipe for how to make coconut whipped cream! Perfect for topping vegan and non-dairy desserts.
Author: Minimalist Baker
Recipe type: Vegan
Cuisine: Vegan, Dessert
Serves: ~2.5 cups
- 1 14-ounce can (414 ml) coconut cream (I love Trader Joe's brand), or full fat coconut milk (Thai Kitchen is best)
- 1/4 - 3/4 cup (28 - 84g) icing/powdered sugar (use organic to ensure vegan friendliness)
- optional: 1/2 tsp vanilla extract
- Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
- The next day, chill a large mixing bowl 10 minutes before whipping.
- Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
- Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour - 1 to 4 Tbsp - during the whipping process. That has worked for me several times.
- Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed.
- Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!
- Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It's also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!
This is not my original recipe or concept, rather one I've adapted from many other bloggers.
Serving size: 2 Tbsp Calories: 63 Fat: 4.7g Saturated fat: 4.2g Carbohydrates: 5.6g Sugar: 5.1g Sodium: 3mg Protein: .5g