Coconut Whipped Cream
Prep time
Cook time
Total time
Ingredients
- 1 can full fat coconut milk, refrigerated overnight (at least)*
- ½ tsp pure vanilla extract
- ¼ tsp pumpkin pie spice (optional)
- 1 Tbsp maple syrup (sub honey, coconut sugar, pumpkin or apple butter to taste) (optional)
Directions
- minutes before you’re ready to make the whipped cream, place a metal mixing bowl in the freezer. You can also put the beaters in the freezer too, but it’s not necessary. If you only have plastic bowls, don't sweat it. This step isn't crucial, but it does help the cream whip faster.
- Remove the coconut milk from fridge and flip it upside down. The liquid coconut water (the part that doesn’t harden) will now be at the top of the can. Open this side with a can opener, and pour the liquid at the top into a separate container to save for another time. You won’t be whipping this part - you can use it it for smoothies, baking, etc.
- You’ll now be left with the solid coconut cream in the can. Scoop that into your chilled bowl. Using a hand beater or stand mixer on high speed, whip the cream until fluffy and stiff peaks form.
- If you like, add in a touch of vanilla extract, spice, and sweetener to the bowl. Whip it again for a couple seconds.
- Dollop it on a dessert and devour! Or if you’re like me, eat it straight from the bowl. No judgement here.
Notes
Don’t use light coconut milk, it won’t turn out. It must be full fat because you’ll be whipping the solid cream. The best brands I’ve found with minimal junk ingredients in them are Native Forest, Whole Foods 365 brand, and Thai Kitchen.
You can use coconut whipped cream just like regular dairy whipped cream. It’s great as a topping on desserts, but also amazing over a simple bowl of fruit or pancakes. You can even spoon a bit on top of a pie or fruit crisp or stir some into a bowl of banana soft serve.
Any leftovers you have will last in the fridge for at least 1.5 weeks (probably longer) in a sealed container. It will firm up a bit more in the fridge. Simply scoop it into a bowl and re-whip it when you need it.
You can use coconut whipped cream just like regular dairy whipped cream. It’s great as a topping on desserts, but also amazing over a simple bowl of fruit or pancakes. You can even spoon a bit on top of a pie or fruit crisp or stir some into a bowl of banana soft serve.
Any leftovers you have will last in the fridge for at least 1.5 weeks (probably longer) in a sealed container. It will firm up a bit more in the fridge. Simply scoop it into a bowl and re-whip it when you need it.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/coconut-whipped-cream/