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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!
My Carrot Cake, Mango Cheesecake recipes, have coconut whipped cream. If you haven’t tried coconut whipped cream as yet then my recipe is a great place to start.
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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Nutrition
(Per portion)- Energy: 106 kcal / 443 kJ
- Fat: 10 g
- Protein: 1 g
- Carbs: 4 g
Cook Time
- Preparation: 5 min
- Ready in: 5 min
- For: 10 Servings
Ingredients
- 2 14-ounce cans unsweetened coconut milk, or 2 cans coconut cream
- 1/4 cup organic powdered sugar
- 1 teaspoon vanilla
Instructions
- 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.
Hi Michelle,
If I lessen the amount of powdered sugar, would it affect the results?
It wouldn’t at all, just make sure your coconut milk is chilled and you drain off the clear liquid.
Thank you very much, Michelle
You are welcome Verna, blessings!
I made this recipe for the first time and it turned out great, thank you!
I’m so happy it turned out great, thank you Charity.
Hi Michelle
I hope this question reaches you and I apologize if it goes elsewhere. The comment section kept giving me an error message.
For your sweet potato recipe, have you ever cooked two at the same time? I tried the recipe and family enjoyed it. I did not make the coconut whipped cream but I will be making the next time. Thank you for the response.
Charles, I’m sorry this is happening with the error message. I’m not sure why. No I haven’t made two sweet potato recipes at the same time but I probably will do for the holidays.
Hi Michelle,
I have nit tried this recipe, but I plan to. The recipe calls for powdered sugar, but is it OK to use regular sugar? Sorry if this question has a very obvious answer. I don’t have any powdered sugar handy.
Thanks
Nicole by the way, that is a great question. You can use regular sugar or blend your regular sugar in a blender.
You can blend regular sugar, but if you do, I would add a bit of cornstarch to it if available. Perhaps 1 or 2 teaspoons per cup of sugar.. you see its because most powdered sugars also contain a bit of cornstarch. This helps quite a bit helps quite a bit in whipped cream becoming thick and fluffy and also maintaining that consistency.. Thats the major reason that most whipped cream recipes reccomend powdered sugar instead of granulated. As a big time at home baker I have found this to be true whenever I’m making homemade whipped cream.. although in a pinch, granulated sugar will work. If you are using plain granulated, without blending, then add it quite early to the whipped cream, as soon as it starts to thicken, or you may end up with some crunchy bits in your whipped cream, as I sometimes have. Never minded them though and in some dishes, ive even preferred it as a different touch. With powdered sugar, you can wait until soft peaks start to form. Lol. Sorry if I’ve gone too deep into the sugar/whipped cream subject, I tend to drawl on when discussing baking…lol.With my sweet tooth, Its hard to not do so ! Hope that helps ! This coconut whipped cream looks amazing though and I cant wait to try it ! I think it would be divine on some pineapple cake !
Thank you Annet, I agree with everything you said. When I made whipped body butter for sale, I used to add a little cornstarch, it helped to cut down own the greasy feel and keep it fluffy. Somehow I don’t add it to my personal batches but see why it would work. Blessings.