Easy Coconut Whipped Cream: Thick, rich, creamy and dreamy–yet dairy free. Only 5 minutes of your time!
I figured after my post for Easy Homemade Coconut Butter, the next logical recipe would be Easy Coconut Whipped Cream. Maybe I’m wrong, but my perception is that there are basically two types of people in the world: Those who adore coconut and those who abhor it!
Until recently, I fell into a group that most would say is a minority — I was indifferent to coconut. I could not have been described as in love with it, but at the same time I didn’t mind eating things with coconut in them. Fast forward to today when I have admittedly shown up late for the coconut party. But I am so grateful to have been enlightened as to the awesomeness that coconut products can add to a plant-based diet.
This coconut whipped cream takes the cake . . . and tops it too! Since eating a plant-based diet, I have developed many healthier recipes for sweets. But there have been times when I secretly pined for that cool, velvety, whipped topping that I could carefully parse out to every bite as it mounted my fork and made its way to my mouth. A completed bite.
Vegan Whipped Cream
I first heard about using coconut milk to make whipped cream a few years ago. For a long time, this concept essentially fell on my deaf ears – my coconut indifference rearing its ugly head. After I finally tried it though, no turning back. It is just like the traditional homemade, whole cream whipped cream. And extremely flexible in taste and texture. You can make it thick and heavy or add some of the remaining coconut water back in to make it thinner.
Coconut has some naturally occurring sweetness so you can add nothing to it and enjoy it as is, or you can add a sweetener like maple syrup or coconut nectar with vanilla extract or vanilla bean. The flavor options don’t really stop there. Add cinnamon, coffee, chocolate!
At this point I always keep a couple of cans of whole fat coconut milk in the refrigerator. The only overhead for this recipe is that the can of whole fat coconut milk requires refrigeration overnight before you can make whipped cream from it. The rest is so easy it seems to good to be true.
Easy Coconut Whipped Cream
A few minutes before making your whipped cream, place a small mixing bowl in the freezer to chill. Remove your can of coconut milk from the refrigerator and flip it over. The coconut water will be on this end. Open the can and pour the coconut water off. (I save it for using in smoothies, yumm!) Scrape out the remaining congealed cream into your chilled mixing bowl. Beat the cream with an electric mixer until it appears smooth and the desired level of softness has been achieved. If you prefer a thinner whipped cream you can add in some of the coconut water that was removed and mix until desired texture is achieved.
To make the whipped cream sweeter add 1 tablespoon of sweetener (more or less to taste) and 1/2 teaspoon of vanilla extract or vanilla bean (more or less to taste). Unlike the dairy based version, coconut whipped cream will keep between 1-2 weeks in the refrigerator. It will be solid when removed from the chiller. It will soften up as it warms or you can lightly mix it with the electric mixer to loosen it up again.
If you would like to try the recipe above, check out my post for the Pure Piña Colada Bars! Enjoy!!