Coconut whipped cream is a delightful plant-based alternative that adds a touch of indulgence to any dairy-free or vegan dessert. You’ll only need four simple ingredients and five minutes to whip it up.
Whether using it as frosting, spooning it onto your hot chocolate, or drizzling it over fresh fruit, coconut whipped cream will impart a creamy goodness that will score rave reviews from your loved ones!
What is coconut whipped cream?
Well, it’s a dairy-free twist on the classic whipped cream, usually made with heavy whipping cream. To craft a dairy-free, vegan-friendly version, you only need to swap in some high-quality, full-fat coconut milk or coconut cream and whip it into soft peaks.
What brands of coconut cream are recommended for making coconut whipped cream?
We’ve tried several brands of coconut cream over the years but found that the following three work the best. They respond well to chilling and whipping and stay solid longer at room temperature.
- Native Forest
- Trader Joe’s Organic Coconut Cream
How to make it
- Select good quality coconut milk or coconut cream (see our recommendations below).
- Chill the can overnight in the refrigerator to harden (the freezer doesn’t work well for this).
- Place the hardened coconut cream into a chilled mixing bowl, leaving clear liquid in the can to use later.
- Whip it up using a hand mixer or stand mixer until it forms light peaks.
- To sweeten whipped cream, add sifted powdered sugar or stevia to taste. Avoid using liquid sweeteners as they can make the coconut cream too heavy.
Ways to use it
Coconut whipped cream is wonderful on most vegan, carb-conscious, or gluten-free desserts. Use it as a topping on dairy-free ice cream sundaes, pies, cakes, bread pudding, or fresh berries. Please note that if this coconut whipping cream is used as a frosting for cakes and cupcakes, it must remain in the refrigerator before serving. Doing this will ensure that the frosting stays solid.
Tips for the best coconut whipped cream
- Choose a high-quality brand of coconut milk.
- Chill your metal mixing bowl in the freezer for 10-15 minutes before whipping the coconut cream.
- If your coconut whipped cream seems too stiff while, add some of the reserved liquid from the can to help it blend smoothly and incorporate more air.
- Add 1-2 tablespoons of the reserved coconut liquid if you encounter clumps.
- You can use it immediately, or for our preferred texture, make it ahead and refrigerate it for 4 hours or more to firm it up further.
- Chill it overnight in the refrigerator for best results.
- To keep it sugar-free, consider adding a bit of stevia to taste.
Now is your chance to experiment with some delicious ways to use this whipped cream. It’s ideal for topping desserts like brownies and pies, but doesn’t fare well at room temperature (2 hours is its maximum). For best results, make it in advance and refrigerate overnight. Frost your cake or cupcakes the next day and keep them chilled until you’re ready to serve.
Coconut Whipped Cream
- 1 Hand mixer (Or stand mixer)
- 1 14-ounce can of good-quality coconut cream
- 1/3-1/2 cup powdered sugar vegan-friendly variety
- 1/2 tsp vanilla extract vegan-friendly variety
- Chill coconut cream in the refrigerator overnight, untouched.
- The next day, chill a large mixing bowl for 10-15 minutes before whipping.
- Gently remove the can of coconut cream from the fridge. Do not topple or shake it.
- Open the can and scrape out the top thickened cream. Reserve the remaining liquid in the can.
- Place the hardened cream in the pre-chilled mixing bowl. Beat it for 30 seconds with a mixer.
- Add the vanilla and sugar, and continue mixing for 1 minute. Do not overwhip, as it can cause separation. Taste and adjust the sweetness as needed.
- You can use it immediately or refrigerate it – it will firm up more in the fridge the longer it’s chilled. It will keep well for up to 1 – 2 weeks.