Use this simple, tasty and dairy-free Coconut Cream on top of all of your favorite desserts!
Some flavors just scream out “tropical” and, of course, coconut is one of them! I mean, what would a piña colada be like without coconut? It’s a really versatile fruit (even though it’s called a coco-nut!), and its subtly sweet flavor is a staple in many cuisines, such as Thai and Indian (curry!). But one of my favorite ways to enjoy the flavor of coconuts is in this homemade Coconut Cream.
These days when so many people opt for a dairy-free diet, the coconut is a superstar. Plant-based and lactose-free, coconut milk and coconut cream can be used to create lots of things we traditionally make with regular milk. The first thing that comes to my mind is whipped cream, that cloud-like indulgence that elevates desserts to another level with its rich sweetness but light and fluffy texture. When you make this recipe for Coconut Cream, you’ll get all of that delectable goodness and your desserts (not to mention your family and friends) will thank you!
What exactly is coconut milk?
That is an excellent question! Coconut milk and coconut cream are both made from the same ingredients – the meat of the coconut and water: sometimes they are made with coconut water and sometimes just plain old H2O. What differentiates them is the amounts of the ingredients they use, and the consistencies they achieve as a result: coconut cream has more coconut than water, which accounts for its higher fat content and thicker consistency, whereas coconut milk, what we are using to make our own Coconut Cream in this recipe, is basically shredded coconut puréed with water and then strained. Glad we cleared that up!
Ingredients
- 2 cans full-fat coconut milk, refrigerated overnight
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
How to Make Coconut Cream
Step 1: Open the cans of chilled coconut milk and scoop out the solidified cream into a mixing bowl, leaving the clear liquid behind (save it for another use, such as in smoothies).
Step 2: Using an electric mixer, beat the coconut cream on high speed until it starts to thicken and soft peaks form.
Step 3: Add the powdered sugar, vanilla extract, and a pinch of sea salt to the bowl. Continue to beat until well combined and the mixture reaches a whipped cream consistency.
Step 4: Transfer the coconut cream to a container and refrigerate until ready to use. It will firm up a bit more when chilled.
FAQs & Tips
How to Make Ahead and Store?
Coconut Cream will keep in an airtight container in the refrigerator for up to a week or in the freezer for up to a month (let the frozen coconut cream sit out at room temperature until it softens; re-whip if needed).
Can Coconut Cream Be Made Sugar-Free?
Sure! There are lots of sugar-free sweeteners on the market that work really well in this recipe, including sugar-free powdered sweeteners that mimic the taste and consistency of powdered sugar. Monk fruit sweetener works, too.
For Best Results – The Colder, The Better
First things first: be sure to chill your cans of coconut milk in the refrigerator at least overnight (you can chill it for even longer, if you want, like a couple of days), so that the solids can separate from the liquid: this is an important step in the process (and you can save the coconut water for other recipes!). Also, chill your mixing bowl and even the beaters from your hand mixer in the freezer for 30 minutes before you start whipping the chilled coconut milk, it’ll ensure an even creamier Coconut Cream.
Serving Suggestions
Whenever I make Coconut Cream, I find it hard to resist just eating some of it out of the mixing bowl (ok, confession: sometimes I cannot resist eating a few spoonfuls out of the mixing bowl!), but I do love a dollop or two on top of Hot Chocolate or Vanilla Spice Latte.
Berries and cream are a classic combination and I love the way the subtle coconut flavor pairs with the fruit, so I top Roasted Summer Berries with Coconut Cream. I also use it to finish servings of Fruit Basket Cake and Strawberries and Custard Cream. This delicious Blueberry Pie and these charming Berry Almond Tarts are also enhanced when crowned with Coconut Cream!
Coconut Cream
Ingredients
- 2 cans full-fat coconut milk refrigerated overnight
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
Instructions
- Open the cans of chilled coconut milk and scoop out the solidified cream into a mixing bowl, leaving the clear liquid behind (save it for another use, such as in smoothies).
- Using an electric mixer, beat the coconut cream on high speed until it starts to thicken and soft peaks form.
- Add the powdered sugar, vanilla extract, and a pinch of sea salt to the bowl. Continue to beat until well combined and the mixture reaches a whipped cream consistency.
- Transfer the coconut cream to a container and refrigerate until ready to use. It will firm up a bit more when chilled.
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