Coconut Whipped Cream
This dreamy coconut whipped cream is absolutely perfect for anyone who wants a delicious dairy-free topping that tastes just as good as the regular stuff! Your vegan friends and family members with dairy sensitivities will be so grateful you made this light, fluffy treat.
Recipe Details
Timing & Servings: Prep Time: 5 minutes, Total Time: 5 minutes, Serves: 12 people, Yield: 1½ cups.
Nutrition Profile: Low-Carb, Nut-Free, Dairy-Free, Low-Sodium, Soy-Free, Vegan, Vegetarian, Egg-Free, Low-Calorie.
Nutrition Facts (per serving): 68 Calories, 7g Fat, 2g Carbs.
Ingredients You’ll Need
Coconut cream or coconut milk: You’ll need one 14-ounce can that’s been chilled in the fridge overnight. This overnight chilling is super important because it helps the cream separate from the liquid!
Organic confectioners’ sugar: Just 1 tablespoon gives you the perfect amount of sweetness. You can use regular powdered sugar too if that’s what you have on hand.
Vanilla extract: Half a teaspoon adds that classic vanilla flavor we all love. Pure vanilla extract works best, but imitation vanilla will do the job too!
How to Make Coconut Whipped Cream
Step 1: Grab your fine-mesh sieve and strain the coconut cream solids from the liquid. Put those thick, creamy solids into a large mixing bowl. Save that leftover liquid for smoothies or other recipes!
Step 2: Add the confectioners’ sugar and vanilla to your coconut cream solids. Start beating with your electric mixer on low speed until everything comes together nicely.
Step 3: Turn your mixer up to high speed and keep beating for 1-2 minutes until it’s smooth and creamy. Scrape down the sides of the bowl, then beat for another 30 seconds to make sure it’s perfectly fluffy!
Easy and Quick Coconut Whipped Cream Version
Want to make this even faster? You can skip the straining step if your coconut cream is already pretty thick! Just scoop out the solid parts with a spoon and leave the liquid behind. This saves you a few minutes and one less dish to wash!
Serving Ideas
This coconut whipped cream is amazing on top of fresh berries, chocolate cake, or warm apple pie. It’s also perfect for dolloping on hot chocolate or coffee drinks. Try it with some cinnamon-spiced pumpkin bread or alongside a bowl of fresh strawberries!
Storage
Keep your coconut whipped cream covered in the fridge for up to 3 days. It might firm up a bit, but just give it a quick whisk before using and it’ll be fluffy again. Don’t freeze this one – it won’t have the same texture when it thaws.
Substitutions
No confectioners’ sugar? You can use regular granulated sugar, but blend it up first to make it powdery. Want different flavors? Try almond extract instead of vanilla, or add some lemon zest for a citrusy twist. Maple syrup works great too if you prefer natural sweeteners!
Pro Tips
- Chill your bowl: Pop your mixing bowl in the freezer for 10 minutes before whipping – it helps everything stay nice and cold!
- Don’t overbeat: Stop as soon as it looks fluffy and smooth. Too much mixing can make it grainy.
- Pick the right can: Full-fat coconut milk works best, but coconut cream gives you even thicker results.
- Flavor it up: Add cocoa powder for chocolate whipped cream, or espresso powder for a coffee kick!
FAQs
Can I make this without an electric mixer?
You bet! You can whisk it by hand, but it’ll take about 5-8 minutes of good arm workout. A hand whisk works great – just keep going until it’s fluffy and smooth.
What if my coconut milk didn’t separate overnight?
No worries! Some brands don’t separate as well as others. Try putting the can in the fridge for 24 hours instead, or look for coconut cream next time – it’s already thicker to start with.
Can I make this ahead of time?
Sure! This actually holds up really well for a day or two in the fridge. Just give it a gentle stir before serving if it’s gotten too thick.
Why is my whipped cream not getting fluffy?
This usually happens when the coconut cream wasn’t cold enough or if there wasn’t enough solid cream to work with. Make sure your can was really cold and try using coconut cream instead of coconut milk next time!
Final Thoughts
I’d love to hear how your coconut whipped cream turned out! Did you try any fun flavor combinations? Drop a comment and let me know – I’m always excited to hear about your kitchen adventures!
