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.
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