A luscious, dairy-free alternative to traditional whipped cream, coconut whipped cream is light, airy, and perfect for topping desserts, pancakes, or fresh fruit. It’s quick to make, versatile, and a delightful addition to your favorite treats.
Why You’ll Love This Recipe
It’s dairy-free and vegan-friendly, making it ideal for those with dietary restrictions.
The rich, creamy texture pairs beautifully with both sweet and savory dishes.
Quick and easy to whip up with just three simple ingredients.
Customizable sweetness and flavor to suit any palate.
Stores well for several days, maintaining its fluffy consistency.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can full-fat coconut milk or coconut cream, chilled overnight
2-3 tablespoons powdered sugar (or sweetener of choice)
1 teaspoon vanilla extract (optional)
Directions
Chill a mixing bowl and whisk (or the beaters of a hand mixer) in the freezer for 10-15 minutes before starting.
Open the chilled can of coconut milk. Scoop out the solid cream from the top into the chilled bowl, leaving the liquid behind. Save the liquid for smoothies or other recipes.
Using a hand or stand mixer, beat the coconut cream on medium-high speed until it begins to form peaks, about 3-5 minutes.
Add the powdered sugar and vanilla extract, then continue beating until the mixture is fluffy and smooth. Adjust sweetness to taste.
Serve immediately or store in the fridge for up to a week. Whip briefly before serving if it separates.
Servings and Timing
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 servings
Calories: 90 kcal per 2-tablespoon serving
Variations
Chocolate Whipped Cream: Add 1-2 tablespoons of cocoa powder during whipping for a chocolatey twist.
Cinnamon Spice: Blend in a pinch of cinnamon and nutmeg for a warm, spiced flavor.
Citrus Zest: Fold in a teaspoon of lemon or orange zest for a zesty kick.
Sweetener Options: Replace powdered sugar with maple syrup, agave nectar, or a sugar substitute to suit your preference.
Boozy Delight: Add a splash of rum or coconut liqueur for a fun, grown-up version.
Storage/Reheating
Store the whipped cream in an airtight container in the refrigerator for up to 7 days.
Before serving, re-whip briefly if it has separated or lost its fluffiness.
Coconut whipped cream is not suitable for freezing as it may lose its texture upon thawing.
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FAQs
How can I ensure my coconut cream whips properly?
Ensure the coconut milk or cream is full-fat and well-chilled overnight. Also, chill your mixing bowl and whisk for optimal results.
Can I use a sweetener other than powdered sugar?
Yes, you can use alternatives like maple syrup, agave, or stevia. However, powdered sugar helps maintain the fluffy texture.
Why is my coconut whipped cream not forming peaks?
This could happen if the coconut milk isn’t chilled enough or if it’s a low-fat variety. Always use full-fat and well-chilled coconut milk.
Can I make this recipe ahead of time?
Yes, coconut whipped cream can be made up to a week in advance. Store it in the fridge and give it a quick whip before serving.
Is this recipe suitable for a keto diet?
Absolutely! Replace the powdered sugar with a keto-friendly sweetener like erythritol or monk fruit sweetener.
Conclusion
Coconut whipped cream is a delightful, dairy-free treat that’s versatile and easy to prepare. Whether you’re looking for a topping for desserts or a creamy accompaniment to pancakes, this recipe is sure to become a favorite. With simple ingredients and customizable flavors, it’s a must-have for your culinary repertoire. Enjoy experimenting and savoring this creamy goodness!
📖 Recipe:
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Coconut Whipped Cream
- Total Time: 10 minutes
- Yield: 8 servings
- Diet: Vegan
Description
A luscious and dairy-free coconut whipped cream, perfect for topping desserts, pancakes, or fresh fruit. Made with just three simple ingredients, this vegan-friendly treat is light, airy, and customizable for any palate.
Ingredients
1 can full-fat coconut milk or coconut cream, chilled overnight
2–3 tablespoons powdered sugar (or sweetener of choice)
1 teaspoon vanilla extract (optional)
Instructions
- Chill a mixing bowl and whisk (or hand mixer beaters) in the freezer for 10-15 minutes.
- Open the chilled can of coconut milk and scoop out the solid cream into the chilled bowl, leaving the liquid behind.
- Beat the coconut cream on medium-high speed for 3-5 minutes, until peaks begin to form.
- Add powdered sugar and vanilla extract, then continue beating until fluffy and smooth. Adjust sweetness to taste.
- Serve immediately or store in the fridge for up to a week. Re-whip briefly before serving if needed.
Notes
Use full-fat coconut milk or cream for the best results.
Chill the coconut milk overnight to separate the cream from the liquid.
The leftover coconut liquid can be used in smoothies or other recipes.
Coconut whipped cream is not suitable for freezing.
- Prep Time: 10 minutes
- Category: Dessert Toppings
- Method: Whipping
Nutrition
- Serving Size: 8 servings
- Calories: 90 kcal (per 2-tablespoon serving)
