I FINALLY got around to making one of the things I’ve been wanting to try for a few years now… Coconut Whipped Cream! Don’t ask why it took so long, especially knowing how easy it was to make. All I can say is that I’ve been missing out on this goodness.
My husband and I usually make fresh whip cream with heavy whipping cream and powdered sugar. We use it in desserts and for frosting. Recently I’ve been thinking about a vegan alternative, and coconut whipped cream came into mind. I first tasted it a few years back when my cousins were visiting San Diego and brought a homemade vegan chocolate cake with vegan whipped chocolate frosting made from coconut milk. For those of you who follow my posts, you already know I have an addiction for chocolate + coconut. So you can imagine how much I enjoyed the frosting.
Once you see how easy it is to make, you’ll find yourself keeping a few cans of coconut milk in the fridge, so you can whip up some coconut whipping cream anytime! You will definitely want to lick the bowl after making this recipe.
Keep an eye out for upcoming recipes using this delightful coconut whipped cream!
Two years ago: Vegetable Jalfrezi (vegan, gluten-free)
Four years ago: Cheese Scalloped Potatoes (gluten-free, contains dairy)
Five years ago: Chocolate Chip Walnut Cookies (vegan, contains gluten)
Coconut Whipped Cream
- 1 can full-fat unsweetened coconut milk , see notes below
- 3 tbsp powdered sugar , see notes below
- 1/2 teasp vanilla extract
- Place the can of coconut milk in the fridge overnight for at least 24 hours.
- Chill a small-medium size bowl in the freezer for a few minutes.
- Once you are ready to whip, remove the can from the fridge without shaking it. Slowly turn it upside down, and then open the can.
- You will see the liquid coconut milk (the part that did not solidify) will now be at the top of the can. Slowly pour out this liquid into a bowl or cup. This coconut milk liquid is not used in this recipe. Save it to make a green smoothie.
- Once you have poured out the liquid, the part that remains is the hardened coconut cream.
- Scoop out this coconut cream into the chilled bowl (note, do not use too large of a bowl otherwise it will be difficult to whip).
- Using a stand mixer or a electric hand mixer and beat until fluffy. Start on low speed and work your way up to a higher speed until you start to see stiff peaks forming.
- Half way through, add the sweetener and vanilla extract and continue to beat.
- It's best to serve this whipped cream immediately. If you store it in the fridge, it may slightly harden and loose it's fluffy texture, but you can remove it from the fridge and whip it again before using.
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