Description
Learn how to make delicious and creamy Coconut Whipped Cream, a perfect dairy-free and vegan alternative to traditional whipped cream.
Ingredients
Scale
Ingredients:
- 1 can (13.5 ounces) full-fat coconut milk chilled overnight
- 2 tablespoons powdered sugar or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Chill Coconut Milk: Place the chilled can of coconut milk in the refrigerator overnight to separate the cream from the liquid.
- Whip Coconut Cream: Using a hand mixer or stand mixer, beat the coconut cream on high speed for 2 to 3 minutes until light and fluffy.
- Serve or Store: Use immediately or store in the refrigerator until ready to serve.
The next day, scoop the solid coconut cream into a mixing bowl, leaving the liquid behind.
Add the powdered sugar or maple syrup and vanilla extract and continue beating until fully combined and smooth.
Notes
- Make sure to use full-fat coconut milk for the best texture.
- This whipped cream pairs perfectly with pies, cakes, fresh fruit, or hot beverages.
- If the cream is too firm, add a teaspoon of the reserved liquid to loosen it slightly while whipping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Topping
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 2g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
