Coconut Whipped Cream

Coconut Whipped Cream

Chilled coconut cream whips into a light, dairy-free topping in minutes.

Total 12 hr 10 min Makes 16 oz Calories 90/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts

Full-fat coconut milk separates when chilled, leaving a thick cream that whips up just like heavy cream. Sweetened lightly with sugar and vanilla, it makes a dairy-free topping for pies, cakes, fruit, or hot cocoa. Chilling the can and bowl overnight is the key step that determines how well it whips.

Ingredients

  • 2 cans full-fat coconut milk, chilled overnight
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Method

  1. Place the cans of coconut milk in the refrigerator and chill for at least 12 hours, or overnight, until the cream solidifies and separates from the liquid.

  2. Place a mixing bowl and whisk attachment or beaters in the freezer for 10 minutes to chill.

  3. Open the chilled cans without shaking them and scoop out only the thickened white cream on top into the cold mixing bowl, leaving the watery liquid behind in the can.

  4. Add the powdered sugar and vanilla extract to the coconut cream.

  5. Beat with a hand mixer on medium-high speed until light and fluffy with soft peaks, about 2 to 3 minutes.

  6. Use immediately or cover and refrigerate; re-whip briefly before serving if it firms up too much.

Rate this recipe

★ 4.8 (1)

Coconut Whipped Cream

Full-fat coconut milk separates when chilled, leaving a thick cream that whips up just like heavy cream. Sweetened lightly with sugar and vanilla, it makes a dairy-free topping for pies, cakes, fruit, or hot cocoa. Chilling the can and bowl overnight is the key step that determines how well it whips.

12 hr 10 min 16 oz 90 cal

Ingredients

  • 2 cans full-fat coconut milk, chilled overnight
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Method

  1. 1

    Place the cans of coconut milk in the refrigerator and chill for at least 12 hours, or overnight, until the cream solidifies and separates from the liquid.

  2. 2

    Place a mixing bowl and whisk attachment or beaters in the freezer for 10 minutes to chill.

  3. 3

    Open the chilled cans without shaking them and scoop out only the thickened white cream on top into the cold mixing bowl, leaving the watery liquid behind in the can.

  4. 4

    Add the powdered sugar and vanilla extract to the coconut cream.

  5. 5

    Beat with a hand mixer on medium-high speed until light and fluffy with soft peaks, about 2 to 3 minutes.

  6. 6

    Use immediately or cover and refrigerate; re-whip briefly before serving if it firms up too much.