A delightful dairy-free and vegan substitute for heavy cream is coconut whipped cream. It takes about five minutes to whip up and is light and fluffy. Simply combine vanilla essence, coconut milk, and your preferred sweetener.
I absolutely adore using coconut whipped cream as a delicious and versatile topping for all sorts of desserts! Whether I'm making chocolate chia pudding, chocolate mug cake, or molten chocolate cake, adding a dollop of this fluffy cream takes my desserts to the next level. I even love using it to garnish my cashew date shake, and sometimes I just dip fresh strawberries right into it for a quick and easy snack.
The best part? This whipped cream is completely dairy-free, so everyone can enjoy it! I've been making it for years and have learned a few tricks to make it perfect every time. However, it's important to note that not all brands of coconut milk work well for this recipe. I always look for cans of full-fat coconut milk without any thickeners or additives, such as Thai Kitchen, Native Forest, or Aroy-D.
What Is Coconut Whipped Cream?
Coconut whipped cream is one of my favorite dairy-free alternatives to regular whipped cream. It's made using the hard coconut cream that separates from the water in a can of full-fat coconut milk. This cream is then whipped using a hand mixer until it forms soft peaks, just like traditional whipped cream. One of the best things about coconut whipped cream is that it's not only dairy-free, but also vegan and paleo-friendly.
I often use natural sweeteners like maple syrup or honey to keep it as healthy and wholesome as possible. Coconut whipped cream is also incredibly versatile and can be used in a variety of different ways. It's the perfect topping for desserts like pies, cakes, and sundaes, and can even be used to make a creamy and delicious frosting for cupcakes and cookies.
How To Make Coconut Whipped Cream
If you are looking for a simple yet delicious dairy-free whipped cream alternative, coconut whipped cream is the perfect solution. Making it is easy and only requires three ingredients and a hand mixer. Here's how I make mine, along with a few extra tips:
- Chilling a can of full-fat coconut milk in the fridge for at least two days is the first step. The cream will separate from the water and harden as a result, making it simpler to whip up.
- Beforehand chilling the mixing basin is also beneficial, especially in warm weather. This will provide a smoother consistency and help keep the cream from melting.
- Once the can has cold, open it and pour the coconut cream that has solidified into a chilled mixing bowl. Save the coconut water to use it later in smoothies or other dishes.
- Using a hand mixer, whip the coconut cream for about a minute until it becomes fluffy. Add your desired sweetener and a splash of vanilla extract, and continue to mix for another minute until fully combined.
- You can use the coconut whipped cream immediately, or store it in an airtight container in the fridge for up to a week.
Tips for the Best Coconut Whipped Cream
As someone who has made coconut whipped cream many times, I've learned a few tips and tricks that can make all the difference in achieving the perfect texture and taste:
- Always use canned full-fat coconut milk. Low-fat or light options won't work for this recipe, and neither will refrigerated cartons of coconut milk.
- The longer you chill the can in the fridge, the better. I recommend at least 1-2 days, but longer is even better to ensure the cream separates from the water.
- Experiment with different brands to find one that works well for you. Some brands that consistently yield good results for me include Native Forest, 365, and Arroy-D.
- Add sweetener only after you've achieved the desired consistency. If your cream is too soft, adding a liquid sweetener may thin it out too much. In that case, powdered sugar is a good option. If your texture is too thick, honey or maple syrup can help to make it smoother.
- If your coconut cream is too thick and stiff after adding sweetener, you can always thin it out with some of the reserved coconut water. Just add a little at a time while blending until you achieve the desired consistency.
- For foolproof coconut whipped cream, make it a day ahead and refrigerate it in a sealed container. Simply stir it before serving, and it should be perfect!
Can I make this recipe using light coconut milk?
Regrettably, no. Coconut milk that is light in fat does not separate and whip up adequately. To get the whipped cream the proper consistency, full-fat coconut milk must be used.
Can I use another sweetener in place of the one called for in the recipe?
Sure, you may also use different sweeteners such powdered sugar, honey, or maple syrup. To ensure the sweetness level is to your satisfaction, add them gradually and taste as you go. Remember that the type of sweetener you choose may have an impact on the whipped cream's final texture.
This coconut whipped cream is a delicious and easy-to-make dairy-free alternative to traditional whipped cream. By following a few simple tips, such as using full-fat canned coconut milk, chilling the milk before use, and experimenting with different sweeteners, you can create a perfect and fluffy coconut whipped cream to top off your favorite desserts. So go ahead and give it a try.
HOW TO MAKE COCONUT WHIPPED CREAM (EASY & FLUFFY!)
- 13.5 oz full-fat coconut milk, chilled for 1-2 days
- 1 tablespoon honey, maple syrup or powdered sugar, add more as desired
- 1 tsp vanilla extract
- Place your can of coconut milk in the refrigerator for 1-2 days.
- Chill your mixing bowl for 15 minutes in the fridge.
- Open your can of coconut milk and scoop out the hardened coconut cream. Pour the coconut water into a separate storage container and use that in a future smoothie recipe.
- Using a hand mixer, fluff up the coconut cream for one minute. Add your sweetener and vanilla and mix for an additional minute, until smooth and creamy. If it's too firm or too soft, see my notes above.
- Use the coconut whipped cream right away or store in the refrigerator in a sealed container for up to one week.