It may sound too good to be true, but it’s not. You can have the wonderful creamy texture of whipped cream and the indulgent flavor of coconut all at the same time.
Coconut whipped cream is an excellent substitute for traditional dairy-based whipped cream. Crafted from coconut milk, it offers a tropical flavor that enhances any dessert. And the best part? It’s simple to prepare. All you need is a can of full-fat coconut milk, some sweetener, and a dash of vanilla extract.
Unlike traditional homemade whipped cream, which uses heavy dairy cream, coconut milk works as effectively due to its high fat content but requires no dairy. When you chill a can of coconut milk, the cream rises to the surface and solidifies, creating a layer that whips up beautifully. This coconut cream replicates the texture of whipped cream, making it ideal for topping desserts, such as Baked Bree’s delicious key lime pie, vanilla sponge cake, or roasted summer berries.
Additionally, coconut whipped cream is a great choice for those with lactose intolerance, following a vegan diet, or seeking to reduce their dairy intake. It’s a guilt-free treat bursting with flavor and free from the additives present in store-bought whipped cream. So, when you’re in the mood for something creamy, give coconut whipped cream a go—it will likely become your new favorite indulgence!
The Secret To The Best Coconut Whipped Cream?
The secret to the best coconut whipped cream lies in full-fat coconut milk that has been refrigerated for at least 24 hours. When the full-fat coconut milk is refrigerated, the heavy, creamy part of the coconut milk separates and rises to the top. This is the part you will use to make your whipped cream. The thin, low-fat liquid is set aside. If you have a can of low-fat coconut milk, don’t bother with it for this recipe since it won’t work well. Any type of whipped cream needs fatty cream to create a smooth, yummy whipped topping. Plan ahead and refrigerate your full-fat coconut milk before creating this recipe.
How to Make Ahead and Store?
Making coconut whipped cream ahead of time is super convenient when it’s time to serve dessert. You can make this recipe and store it in an airtight container in the refrigerator for up to one week. It isn’t recommended that you store any type of whipped cream in the freezer. The ingredients may separate and the whipped cream will likely turn into liquid.
How to Make the Coconut Whipped Cream Sweeter?
One thing I love about this recipe is that it is easy to use less or more of the flavoring to make the coconut whipped cream as sweet as you like. This recipe recommends 1 to 3 tablespoons; however, you may use more or less to taste. Add an additional tablespoon or two of the powdered sugar if you would like your coconut whipped cream sweeter.
My Coconut Whipped Cream is Runny.
Whipped cream requires patience. You may have to whip it for quite a while before it forms those telltale peaks that let you know whipped cream is ready. If you feel you have whipped it as long as possible and it’s still too thin, it may be that you didn’t allow the coconut milk to solidify enough so the heavy cream could rise to the top, or the bowl may not have been cold enough. Whipping cream is a very finicky process. Adding some additional powdered sugar may help thicken it up. You can also take a break, chill the bowl with the coconut milk and other ingredients already in it for about 30 minutes, and then try again.
Serving Suggestions
Coconut whipped cream is fun to serve when guests are expecting traditional whipped cream. The added flavor brings many desserts to life. Try a dollop on top of one of our filled cannoli shells or a piece of fresh blueberry pie. Shake up a classic ice cream sundae by covering your ice cream with marshmallow hot fudge sauce and a heaping spoonful of coconut whipped cream as a topping. Let’s leave dessert and consider coconut whipped cream for breakfast. Why not? Imagine French toast brulee decorated with creamy coconut whipped cream. Breakfast never tasted so decadent.
Coconut Whipped Cream
Ingredients
- 1 14-ounce can full-fat coconut milk, refrigerated for 24 hours
- 1-3 tablespoons powdered sugar to taste
- 1 teaspoon pure vanilla extract optional
Instructions
- Chill a mixing bowl and beaters in the freezer for 10 minutes before starting.
- Open the can of coconut milk without shaking. Scoop out the solidified coconut cream, leaving the liquid behind.
- Place the coconut cream into the chilled mixing bowl.
- Using an electric mixer, beat the coconut cream on medium speed until it begins to become fluffy.
- Add powdered sugar, starting with 1 tablespoon and increasing to taste. Add vanilla extract if using.
- Continue to beat the mixture until it forms soft peaks and has a smooth texture, about 3-5 minutes.
- Serve immediately or store in the refrigerator in an airtight container for up to 1 week.
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