How to Make Coconut Whipped Cream
HOW TO MAKE COCONUT WHIPPED CREAM
Prep time: 10 mins
Total time: 10 mins
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 or full fat coconut milk*
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. See notes for more insight / troubleshooting.
- 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!
*Using coconut cream yields more coconut whipped cream than using full fat coconut milk, because it contains more cream and less liquid.
*Depending on the brand / particular can you’re using, it may be firm enough to whip without chilling, but this is hard to detect, which is why I like buying a few cans of one brand and getting a feel for the consistency/texture. For instance, Trader Joe’s coconut cream generally does not need to be refrigerated because it’s already quite firm and refrigerating makes the coconut cream rock hard. Thai Kitchen full fat coconut milk, on the other hand, does generally need to be refrigerated because the cream is quite soft at room temperature. Finding a good brand with consistent firmness is key! My go to is still Trader Joe’s coconut cream, which rarely needs refrigerating. But more recently, I’ve been relying on Native Forest Full Fat Coconut Milk as Trader Joe’s has changed their formulation.
*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