For certain desserts (…and breakfasts) whipped cream is A MUST. Like can you even imagine eating pumpkin pie without it? No way. But the unfortunate truth: Reddi Wip is made with high fructose corn syrup and not everyone can tolerate dairy, even if it’s high-quality dairy.
Enter coconut whipped cream. A vegan and dairy-free whipped cream alternative that’s perfect on baked oatmeal, pumpkin pie, pancakes, or even smoothie bowls. When blended with a hand mixer, the coconut cream will get fluffy and form soft peaks, just like regular whipped cream.
Why Coconut Whipped Cream Is Healthy
Coconut whipped cream is dairy-free, vegan, and paleo (depending on which sweetener you choose).
Coconut milk is easy to digest, full of healthy fat, and rich in vitamins and minerals. It also has antiviral and antibacterial properties due to the presence of lauric acid, which is converted by the body into monolaurin, a compound that is antiviral and antibacterial. Lauric acid may also reduce cholesterol and triglyceride levels.
This coconut whipped cream is much lower in sugar than most traditional whipped creams. For a sugar-free coconut whipped cream, simply use a pinch of organic stevia or powdered monk fruit.
The Best Coconut Milk Brands for Coconut Whipped Cream
Not all coconut milk is created equal! There are a few brands that work well for coconut whipped cream. Here are my two favorites:
Note that whichever brand you choose, you must use canned and full-fat coconut milk! Light coconut milk or the refrigerated coconut milk in cartons will not work.Print
Coconut Whipped Cream
- Prep Time: 5 Minutes
- Total Time: 5 minutes
- Yield: 1 1/2 Cups 1x
- Category: Dessert
- Method: Whip
- Cuisine: American
Coconut whipped cream! A delicious vegan and dairy-free alternative to regular whipped cream that’s the perfect garnish for desserts. Light and fluffy, this coconut whipped cream takes just a few minutes to make.
- 1 (13.5-oz) can coconut milk (this brand or this brand work best)
- 1/4 – 3/4 cup organic powdered sugar, powdered monk fruit, or a pinch of organic stevia, to taste (see notes)
- 1/2 teaspoon pure vanilla extract, optional
Chill your coconut milk in the refrigerator overnight.
The next day, chill a large mixing bowl in the freezer for at least 10 minutes.
Remove the milk from the fridge and scrape out the top, thickened cream. Reserve the leftover coconut liquid.
Place the thickened cream in the chilled mixing bowl. With a hand mixer, beat for 30-60 seconds until creamy. Add the powdered sugar or stevia and vanilla extract, if using, and mix again until smooth and fluffy. If the whipped cream seems too thick, add a little bit of the leftover coconut liquid until the desired consistency is reached. Discard the remaining liquid or save for smoothies.
Use immediately or chill in the fridge to harden for a few hours before using. The coconut whipped cream can be refrigerated for up to one week, but will harden and set the longer it’s chilled.
Brands. Please note that some coconut milk brands don’t work well (looking at you, Trader Joe’s!). This Whole Foods Market 365 Organic Full-Fat Coconut Milk or Native Forest Organic Full-Fat Coconut Milk are my favorites for coconut whipped cream.
Sweeteners. Though liquid sweetener can be used (maple syrup, agave, etc.), it will make the coconut whipped cream denser and not as fluffy. For this reason, I prefer using organic powdered sugar, powdered monk fruit, or organic stevia.
Keywords: coconut whipped cream, whipped coconut cream, dairy-free whipped cream
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