The healthier vegan and dairy-free alternative to traditional whipped cream is coconut cream. You can now substitute coconut whipped cream wherever you would typically use whipped cream.
It takes only five minutes to whip up and is light and fluffy. Simply combine vanilla extract, your preferred sweetener, and coconut milk.
This is a wonderful & easy way to frost desserts or even scooped on to your favorite beverage, regardless of whether you are lactose intolerant or vegan.
If liquid starts to separate from the coconut cream, drain it off. The coconut cream may look curdled and ugly in the initial stages, but just keep whipping – it will eventually become smooth and creamy.
Ingredients
Coconut cream: Use a can of full fat coconut cream. Make sure your unopened can of coconut cream has been chilled overnight to solidify it before making the whipped cream.
The best thing about using coconut cream is that it has its own distinct flavor and doesn’t require additional flavoring. Sweetener or flavoring: (optional)
You may, however, use any flavoring or sweetener that you prefer. Honey, maple syrup, vanilla bean or extract, or sifted cocoa powder are some fantastic alternatives.
How to make Coconut whipped cream
The complete and printable recipe card is available at the end of this article. Here are the straightforward directions with illustrations to help you.
Refrigerate the can of coconut cream overnight. With a properly chilled can of coconut cream, the cream and water will separate, with the cream rising to the top. It also helps solidify the cream making it possible to whip to a light fluffy texture.
Chill the bowl in the refrigerator for about 10 minutes before using.
Open the can and scoop out the solids into a cold glass or metal bowl
Pour out the remaining water and keep aside to use in your favourite smoothies.
Beat on low speed for 5 minutes or until the chunks of coconut cream break down into smaller pieces.
Turn the speed to medium and continue whipping: If you notice any liquid separating from the coconut cream, drain it off. Depending on the brand of cream you are using, the coconut cream may look curdled as you beat but just keep whipping
As you beat the cream, it eventually blends into a smooth and creamy texture.
Add in any sweetener or flavouring at this stage if using. Continue to beat the cream until it forms soft peaks and has a smooth texture.
The whipped coconut cream does not hold well in heat so try to use it straight away or refrigerate in an airtight container for up to one week.
Tips to create the perfect Coconut whipped cream
Use only full fat canned coconut cream. Low fat or cartons of coconut milk will not whip up or work in this recipe.
Chilling the coconut cream in the refrigerator overnight is a crucial step in creating the whipped cream. You will not be able to whip up a can of warm or room temperature coconut cream. Chilling the unopened can also ensures that milk separates and cream hardens.
Add any liquid sweetener if using only after the cream has reached the desired whipped consistency.
If you find that the coconut cream is too thick and stiff after adding your flavouring like cocoa powder or powdered sugar, you can always thin it down with a little of the reserved coconut water, a teaspoon at a time while blending. This helps to make it smooth and fluffy.
Whipped coconut cream can be made in advance. After whipping, scoop it into an airtight container and refrigerate for up to 5 days.
A few serving suggestions
You can now substitute coconut whipped cream wherever you would typically use whipped cream. Here are a few delicious recommendations for sweets or drinks that go really well with coconut whipped cream.
1 x 400 ml / 13-ounce can coconut cream, chilled overnightsee note 1
1 Tablespoon / 15g powdered sugar (optional) See note 2
1 teaspoon vanilla extract or seeds from 1 vanilla pod (optional) see note 3
Refrigerate the can of coconut cream overnight. With a properly chilled can of coconut cream, the cream and water will separate, with the cream rising to the top. It also helps solidify the cream making it possible to whip to a light fluffy texture. See note 4
Chill the bowl in the refrigerator for about 10 minutes before using.
Open the can and scoop out the solids into a cold glass or metal bowl
Pour out the remaining water and keep aside to use in your favourite smoothies.
Beat the solid cream on low speed for 5 minutes or until the chunks of coconut cream breakdown into smaller pieces.
Turn the speed to medium and continue whipping: If you notice any liquid separating from the coconut cream, drain it off. Depending on the brand of cream you are using, the coconut cream may look curdled as you beat but just keep whipping
As you beat the cream, it eventually blends into a smooth and creamy texture.
Add in any sweetener or flavouring at this stage if using. Continue to beat the cream until it forms soft peaks and has a smooth texture.
The whipped coconut cream does not hold well in heat so try to use it straight away or refrigerate in an airtight container for up to one week.
Use only full fat canned coconut cream. Low fat or cartons of coconut milk will not whip up or work in this recipe.
If you find that the coconut cream is too thick and stiff after adding your flavouring like cocoa powder or powdered sugar, you can always thin it down with a little of the reserved coconut water, a teaspoon at a time while blending. This helps to make it smooth and fluffy.
Add any liquid sweetener or flavouring if using only after the cream has reached the desired whipped consistency.
Chilling the coconut cream in the refrigerator overnight is a crucial step in creating the whipped cream. You will not be able to whip up a can of warm or room temperature coconut cream. Chilling the unopened can also ensures that milk separates and cream hardens.
Nutritional facts
FAQ
Why did my coconut cream separate?
Even when stored in a pantry, our coconut milk/cream occasionally solidifies or curdles in cold weather. Simply reheat in a pan, place the can in a bowl of hot water, or spoon into your food and stir well to restore the liquid aspect.
Can you over whip coconut cream?
Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then, for optional flavoring, add vanilla and powdered sugar (or stevia), and stir for about a minute, or until smooth and creamy. Avoid overwhipping because it can cause separation.
Why does my coconut cream not whip?
The most frequent cause of coconut cream that won’t whip is improper chilling Chilling overnight is key. If you don’t, the coconut solid will not separate from the liquid and become hard. Too much liquid will produce soupy, creamy, and unwhipped cream.
Why is my whipped coconut cream grainy?
Instead of a quick chill in the freezer, make sure to chill the coconut milk in the refrigerator. Freezing won’t give it enough time to separate properly. Don’t worry if the cream appears lumpy at first; just keep whipping until it becomes smooth.
