Coconut Whipped Cream

Updated at: Thu, 17 Aug 2023 13:49:40 GMT

Step 1

See Notes before starting. First, place your mixing bowl and beater in the freezer for 5-10 minutes to chill.

Step 2

When you are ready to make the coconut whipped cream, remove the mixing bowl from the freezer. Then carefully remove the can of coconut milk from the refrigerator without shaking or tipping it. Remove the top of the can, then use a spoon to carefully spoon out the thick layer of coconut cream that should have separated to the top of the can, and transfer it to your chilled mixing bowl. (You will not use the layer of coconut water that has settled to the bottom of the can.)

Step 3

Using a whisk attachment, beat the coconut cream on medium speed for 2-4 minutes, or until the cream becomes light and fluffy and small peaks form. Add in your sugar (or other sweetener) and vanilla extract, and beat until incorporated.

Step 4

Serve the coconut whipped cream immediately, or transfer to a sealed container and refrigerate until ready to use. If the whipped cream becomes too firm in the refrigerator, you can re-whip it to reach the desired consistency.*The level of sweetness in this recipe is totally up to you, and different brands of coconut milk have varying levels of sweetness, so I recommend adding sweetener to taste. I prefer to use powdered sugar, but you can also use granulated sugar, honey, agave or other sweeteners. The texture of different sweeteners may affect the consistency of the coconut whipped cream.

Step 5

Notes for Coconut Milk:

Step 6

Full fat: If you buy coconut milk, it must be full-fat for coconut whipped cream to work. And we’re talking cans of coconut milk here, not the large carton of thin coconut milk that’s in the dairy section next to the almond milk. Absolutely do not try any kind of “lite” coconut milk, and avoid brands with guar gum listed as an ingredient.

Step 7

Refrigerate overnight: No shortcuts here. If you want fluffy coconut whipped cream, you must refrigerate your can of coconut milk for at least 18-24 hours before using it.

Step 8

How To Separate Out The Cream: Once your can has been refrigerated for a day, remove it from the fridge and immediately open the can. The thick/solid coconut cream should have separated to the top, while the coconut water is on the bottom. Use a spoon and scoop out the coconut cream, and then use your coconut water for a different recipe (I usually toss mine in a smoothie). The coconut cream is what you will use to make the whipped cream.

Step 9

Recommended brands: Some brands of coconut milk whip up better than others. What you definitely want is a brand that fully separates the cream from the milk. These include (but are not limited to): Whole Foods, Native Forest, Thai Kitchen (which is sometimes inconsistent), Natural Value.

Step 10

Serving size is 1/4cup.

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