Coconut whipped cream is the perfect dairy-free, healthy alternative to traditional whipping cream. It’s easy to make in under 5 minutes and makes the perfect fluffy, whipped cream. With a hint of sweetness it’s made with coconut milk, vanilla extract and honey or maple syrup. It’s great if you are paleo or vegan.
Coconut Whipped Cream Recipe
Why you will love coconut whipped cream:
- Coconut whipped cream is a light and fluffy alternative to traditional heavy whipping cream. It’s healthier than regular whipped cream and is naturally dairy free, paleo and vegan.
- It’s really easy to make and comes together in under 5 minutes.
- It stores well in the fridge for a week and can be used to top your favourite desserts likes cakes, pies and tarts. It also tastes really good in coffee or hot chocolate!
What you need to make coconut whipped cream:
- 2 cans of coconut cream or full fat coconut milk (note that this recipe will not work out if you try using light coconut milk)
- A hand mixer – this is the one I use and love
- Honey or maple syrup – this is optional but it gives it just a bit more sweetness – if you are vegan be sure to choose maple syrup
- Vanilla extract – this ingredient is also optional but I love the flavour it gives the coconut whipped cream
The best brands of coconut milk or coconut cream to make coconut whipped cream:
I’ve tried a number of different brands and so far these are my favourites. Some brands are too watery and won’t create that nice and thick whipped cream that you want.
- Real Thai Coconut Cream – I buy this at London Drugs, Superstore or Walmart
- Thai Kitchen Coconut Cream – this one does contain guar gum
- Savoy Coconut Cream
Tips for making the perfect coconut whipped cream:
- Put your cans of coconut milk or coconut cream in the fridge the night before you are planning to make your whipped cream.
- Put the bowl you will be using in the freezer for 10-30 minutes before making your whipped cream.
- Do NOT use light coconut milk, it will not turn out.
- Use either canned coconut cream or full fat canned coconut milk to make whipped cream.
- If your whipped cream is too thick or stiff after adding your sweetener, you can thin it by adding a little of the coconut water from your can. This will help to make it smooth and creamy. Just add a little bit at a time while blending.
- The whipped cream will firm up when kept in the fridge – if you want to make it light and fluffy again, add a little of the remaining liquid from the original coconut milk can and use your hand blender to blend it again.
- Instead of honey or maple syrup you could use powdered sugar to sweeten this recipe.
- This will not hold up well if kept at room temperature for too long (longer than ~2 hours).
- You can store it in the fridge for up to a week.
What to use this dairy free whipped cream for:
- As a topping for cakes or pies
- It would be amazing on my Vegan Chocolate Torte or Chocolate Avocado Mousse
- To top the best vegan blueberry cobbler
- To put in your coffee (trust me this tastes amazing!)
- As a topping for hot chocolate or hot cocoa
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Coconut Whipped Cream (vegan, paleo, dairy-free)
Coconut whipped cream is a healthier version of traditional whipping cream. It's delicous and so easy to make and you will love that it is vegan and paleo.
- 2 cans coconut cream or full fat coconut milk
- 1 tbsp honey, maple syrup or powdered sugar
- 1 tsp vanilla extract
The night before you are going to make your whipped cream put the cans of coconut milk or cream in the fridge
Before you make the whipped cream, place a metal bowl in the freezer for 10-30 minutes
Remove the cans of coconut cream from the fridge and remove the top, thick layer of coconut from the cans and place them in your cold bowl (leave the coconut water in the can)
Using your hand mixer, blend the coconut cream until it forms thick peaks
Once the whipped cream is the texture you desire, add the sweetener and vanilla extract.
Whip it a little more with your hand mixer, until the sweetener and vanilla extract are combined into the whipped cream
Serve and enjoy!
- Do not use light coconut milk to make this recipe – it won’t turn out
- Store this in the fridge for up to a week after making
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