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I have been making coconut whipped cream for years but finally decided that I need to add it to my website. I’m not the one that originally came up with the idea but there are many different versions online. It is basically made with coconut milk, sweetener and flavoring. After all, it is one of those easy recipes that you don’t really need a recipe for. Once you have a good can of full-fat coconut milk, you are good to go!
It is simple as that; the taste and texture are remarkable!
It is best to use unsweetened coconut cream to make your vegan coconut whipped cream but if you can’t find coconut cream, then full fat coconut milk will work. Coconut cream has less liquid and more cream than coconut milk.
The best full-fat coconut milk brands in the USA to use for your coconut whipped cream are Thai Kitchen, Trader Joe’s Coconut Cream, Whole Foods 365, Native Forests and Goldenstar brand.
When I’m in the store, I shake the can of milk and if its real liquidy chances are it’s not a good candidate for whipped cream since it has more liquid than coconut cream.
How To Make Whipped Cream
Place 2 cans of coconut milk or coconut cream in the refrigerator unopened for 8 hours or overnight. Place your mixing bowl and the beaters of the mixing bowl for about one hour in the refrigerator before you start making the coconut whipped cream.
The following morning, you are going to open the cans of coconut milk or coconut cream, making sure you aren’t shaking them. Carefully scoop out the coconut cream into a large mixing bowl.
Save the remaining liquid for making smoothies, adding to stews and curries. Using a handheld mixer with chilled beaters attached, process coconut cream until smooth and fluffy with stiffed peaks (about 2 minutes).
Stir in the powdered sugar and vanilla and mix for an extra minute. Check flavor and adjust with extra sweetener if needed.
For a thicker whipped cream, add extra powdered sugar. Serve with Hot Carob Drink.
Other Vegan Desserts To Try:
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- Energy: 106 kcal / 443 kJ
- Fat: 10 g
- Protein: 1 g
- Carbs: 4 g
- Preparation: 5 min
- Ready in: 5 min
- 10 Servings
- Place 2 cans of unopened coconut milk in the refrigerator for 8 hours or preferably overnight. One hour before making your coconut whipped cream, place the mixing bowl and the beaters for your mixer in the refrigerator.
- Remove the cans from the refrigerator and carefully open the cans, making sure you aren't shaking the cans. Scoop out the coconut cream into the chilled bowl and save the remaining liquid for making smoothies, curries and sauces.
- Attach the beaters to the mixer and whip the coconut cream until soft and fluffy with peaks, for about 2 minutes. Stir in sugar and vanilla and beat for another minute. Serve immediately or store in a closed container in the refrigerator for about 5 days.