Whipped coconut cream and I have had a love-hate relationship in the past…
It took me a few attempts to finally get it right, with the previous attempts turning into something that resembled soup 😅 Not quite the “whipped” consistency I was looking for.
But eventually, after A LOT of trial and error… I did it!! And I’m here to share with you today the tips I learnt along the way to make the perfect coconut whipped cream (as well as what not to do so you avoid making the same mistakes I did that resulted in coconut cream soup).
What Is Coconut Whipped Cream?
Coconut whipped cream is just that, coconut cream that has been whipped to resemble the classic whipped cream. It’s a great dairy-free, vegan-friendly alternative full of healthy fats and makes the perfect substitute to use in any recipe that calls for whipped cream!
How Is Coconut Whipped Cream Made?
Good question. All you need to do is:
- Choose a good quality brand of coconut cream (must be full-fat).
- Chill the can overnight in the fridge to harden slightly (chilling in the freezer doesn’t work as well).
- Scoop out the hardened coconut cream into a mixing bowl and leave any clear liquid behind (you can add it to smoothies, etc.)
- Whip with an electric mixer until light peaks form (and it develops that fluffy consistency).
- Optional: sweeten with stevia, maple syrup, powdered sugar or other sweetener of choice (NOTE: liquid sweeteners can weigh it down).
Tips For Making The Perfect Coconut Cream
- Select a good quality brand of coconut cream (and make sure it’s full-fat)
- Chill overnight in the fridge, not the freezer.
- Before whipping, chill a large mixing bowl in the freezer for 10 minutes!
- If there are clumps, keep whipping and scrape down the sides, and add some of the liquid you reserved in the can to help soften the mixture and create more air.
- If the mixture is too stiff, add some of the reserved liquid from the can to help it blend smoother.
- Make it sugar free by adding a little stevia.
Now, let’s get to it!
Before we get started in learning how to make this creamy, fluffy whipped cream – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes and tips I share!
If you want to make and share, please tag me on Instagram @simplynaturalnessa or use the hashtag #simplynaturalnessa! I’d love to know how it went for you! It is such a joy for me to see your creations and recipes!
Coconut Whipped Cream Recipe
Coconut whipped cream makes the perfect dairy-free alternative for topping vegan and non-dairy desserts. I like to use it in a bowl of fruit, in a parfait, on top of a tart (like a lemon meringue pie or pavlova 🤤) or stirred into homemade banana nice-cream. The options are really limitless!
Please let me know how your coconut whip turns out in the comments! If you’re looking for more homemade dairy-free creamy dessert ideas, feel free to check out the mousse cake and cookies n’ cream smoothie recipes on my blog.
- 1 (400 mL) can full-fat coconut milk, chilled overnight
- 1-2 tbsp sweetener of choice (I used maple syrup, but powdered sugar, coconut sugar, stevia etc. work well too), to taste
- Optional: 1 vanilla bean, scraped or 1/2 tsp pure vanilla extract
- Chill the can of coconut milk in the fridge overnight. It can be a good idea to keep a few cans in the fridge at all times so you don’t have to wait.
- About 10 minutes before making the coconut whip, chill a mixing bowl in the freezer.
- Once the can has been chilled, open it up and scoop the solid white coconut cream into the bowl. Leave the liquid behind to save for another use (such as coconut water ice cubes, or to use in smoothies).
- Note: if your coconut milk didn’t harden, you might have 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 – 1-4 tbsp (amount as original recipe is written // adjust if altering batch size) – during the whipping process.
- Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream for around 30 seconds until creamy. Then add in sweetener to taste and vanilla (if using) and beat again until fluffy, smooth and creamy – about 1 minute. Taste and adjust sweetness as needed.
- Use immediately or return whipped cream to fridge until ready to use. It will firm when chilled and soften at room temperature. This will keep in the fridge in a sealed container for up to 1 week or you can freeze it in an airtight freezer-safe bag for up to 1 month. After chilling in the fridge, allow it to sit at room temperature until it softens slightly and then you can re-whip it as needed.
*This is not my original recipe or concept, rather one I’ve adapted from other recipe developers.
Did You Try This Recipe?
Lots of love,