Coconut Whipped Cream
Coconut whipped cream is a dairy-free alternative to regular whipped cream. It's light, fluffy, and can be whipped up in under 5 minutes.
Servings: 6 (1/4-cup) servings
Calories: 120kcal
Ingredients
- 1 (14-oz) can coconut cream *
- 1 Tbsp. sweetener of choice (optional)
- 1/2 tsp. vanilla extract (optional)
Instructions
- Chill the coconut milk (or coconut cream). Place the can of coconut milk (or coconut cream) in the refrigerator and let it chill for at least 12 hours, ideally for 24 hours. This will encourage the separation of the coconut cream and coconut water,
- Chill a mixing bowl. Place a glass or metal bowl in the refrigerator for 30 minutes before whipping the coconut cream (or for 10 minutes in the freezer).
- Scoop out the cream. Remove the can of coconut milk (or coconut cream) from the refrigerator, careful not to shake the can. Using a spoon, scoop out the hardened coconut cream into the pre-chilled bowl. Pour the coconut water into a separate storage container and use it in a different recipe.
- Whip the cream. Using a hand or stand mixer, beat the cream until light and fluffy, 1-2 minutes. The faster it whips, the better. If the coconut whipped cream is too stiff when whipping, add some of the reserved liquid from the can to help it blend smoother.
- Flavor. Add a sweetener of choice and vanilla extract, and mix for additional 30 seconds.
- Serve immediately.
- Store. Leftover whipped coconut cream keeps well in an airtight container in the refrigerator for up to 1 week. It will harden and set in the fridge the longer it’s chilled. Re-whip as needed.
Notes
*You can find out which brands I recommend in the "Brands of Coconut Milk & Coconut Cream" section of this post.
**Prep time doesn't include chilling the coconut milk, about 12 hours.
***Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Nutrition
Serving: 1of 6 | Calories: 120kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Fiber: 0g | Sugar: 2g