Here’s how to make Coconut Whipped Cream that’s fluffy, delicious, and vegan. It’s fantastic for anyone who wants an alternative to regular whipped cream. And all you need is one ingredient!
The Coconut is enjoying a long stint in the spotlight. On the eater’s stage, The Coconut is basking front and center.
Coconut milk has always been a staple in Thai recipes. It’s super fun to see cans of coconut milk once found only in Asian grocery stores now popular everywhere. It’s a fabulous alternative for those who can’t deal with much dairy.
All from a single can of highly nutritious, lactose-free, vitamin & mineral-studded coconut.
You can have all the fluffy, yummy whipped cream you want. 🙂
Be sure you’re using a can of full-fat coconut milk…not the trendy coconut milk in cartons. Only use the good old-fashioned canned type.
I really like A Taste of Thai’s coconut milk, which separates into a nice thick layer of solidified coconut once chilled. Trader Joe’s also sells cans of “extra rich coconut cream,” which some have had great results with as well.
Give it plenty of time to chillax in the fridge. You want that nice separation to occur between coconut solids and liquid.
Give it a good whip.
Whip it good.
A hand mixer will do perfectly fine. Don’t get too mixer happy though. Just whip a few minutes until solid coconut turns fluffy and light as a cloud.
Keep in mind, coconut whipped cream won’t increase in volume the same way that traditional heavy whipping cream does. You’ll get about 1 to 1.5 cups of yummy coconut whipped cream from one can.
And yes, this will have a coconut flavor to it. ♥ It’s amazing topped over cakes, ice cream, fruits, cupcakes, etc. etc.
Here’s to allthethings that call for only 1 ingredient.
Here’s how to make Coconut Whipped Cream that’s fluffy, delicious, and vegan. It’s fantastic for anyone who wants an alternative to regular whipped cream. You only need one can of coconut milk for this recipe, but feel free to add sugar and extract as desired.
- One can (15 oz) full-fat coconut milk, found in the Asian aisle of grocery stores
- Optional: 3 TB powdered sugar
- Optional: 1 tsp pure vanilla extract
- Chill can of coconut milk in fridge overnight. Place large mixing bowl and beaters (of electric mixer) in freezer 10 minutes before making the recipe.
- Carefully transfer the firm top layer of coconut cream that solidified in the can of coconut milk, into the chilled mixing bowl. Be careful not to include any watery liquid. Either reserve the clear liquid for smoothies or discard it.
- At high speed, whip solidified coconut cream about 3 minutes, just until it becomes smooth and fluffy, with soft peaks. It will not increase in much volume, but it will taste fluffy and light. On low speed, gently mix in the powdered sugar and vanilla extract, 5-10 seconds.
- Serve immediately with your choice of dessert or fruits. (Leftover coconut whipped cream can be kept airtight in fridge for a day or two; if needed, briefly re-whip to serve. )
Source: Chew Out Loud, adapted from the kitchen
Whip it good…