This whipped coconut cream recipe is a simple and delicious dairy free alternative to traditional whipped cream. Eat this coconut whipped cream with fruit or use it to top pancakes, muffins, pies, or ice cream! This recipe is SCD and Paleo friendly. It is gluten free, grain free, dairy free, and refined sugar free.
Whipped cream is a staple in SO many desserts but I, just like many of you, can no longer handle the dairy.
That’s where this whipped coconut cream comes in to save the day (I also like to use cashew cream in place of whipped cream)!
It’s similar enough to traditional whipped cream that it can be used to top the same type of sweet treats. It has a lovely coconut flavor and is incredibly simple to make.
A Life of Happenstance is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
coconut whipped cream ingredients
- canned coconut milk or coconut cream
- honey (optional)
- vanilla extract (optional)
The brand of coconut milk is very important for this recipe and I recommend either Native Forest Simple Coconut Milk or Let’s Do Organic Creamed Coconut.
what’s the difference between the two brands?
The Native Forest Simple Coconut Milk
has just two ingredients; organic coconut and water. This canned milk will yield anywhere from 1/4 cup to 1/2 cup of coconut cream.
I like to use it when I need just a little bit of coconut whipped cream. The rest of the liquid I use in smoothies or baked goods.
The Let’s Do Organic Heavy Coconut Cream
also has two ingredients; organic coconut and filtered water. One can of this will typically yield 1 cup of coconut cream so it’s perfect for when you need LOTS of whipped cream.
Long story short, both brands are good but for the most consistent results, I personally prefer the Let’s Do Organic brand.
How to make whipped coconut cream
Place a can of coconut milk or the heavy coconut cream in the refrigerator for a minimum of six hours.
This allows the coconut cream to separate from the liquid and harden.
Remove from the refrigerator, taking care not to shake the can, and pop the top.
The hardened coconut on top is the coconut cream. Scoop it out and place in the bowl of a stand mixer
fitted with the whisk attachment.
Whisk on medium-high speed for about 5 minutes, stopping to scrape down the bowl as needed.
I typically find the whipped cream sweet enough on it’s own, especially since I normally eat it with fruit, but feel free to add vanilla extract and honey to sweeten it up more.
Note: If following Whole30, do not add honey to the whipped coconut cream.
The whipped coconut cream can be stored covered in the refrigerator for 3 to 5 days.
Coconut whipped cream tips:
- Chill the bowl of the stand mixer as well as the whisk attachment in the freezer for 15 minutes prior to making the whipped cream.
- If the coconut cream doesn’t get smooth when whisking, transfer to a blender and blend for a few seconds.
- For whatever reason, some cans of coconut milk are duds and the liquid won’t separate from the cream. It’s always a good idea to chill an extra can of coconut milk just in case!
- The whipped coconut cream will firm up when stored in the refrigerator.
try whipped coconut cream with some of these recipes!
- Coconut Flour Mug Cake
- Strawberry Shortcake Smoothie
- Cranberry Apple Crumble
- Dairy-Free Vanilla Ice Cream
Leave a comment and star rating below if you’ve tried this recipe!
Follow me on facebook and instagram . Tag @alifeofhappenstance and #alifeofhappenstance so I can see your yummy creations!
Whipped Coconut Cream Recipe
Ingredients
- 1 can Heavy Coconut Cream (or 2 cans of regular coconut milk)
- 1 tsp honey optional
- 1/4 tsp vanilla extract optional
Instructions
- Place a can of coconut cream or 2 cans of coconut milk in the refrigerator to chill for a minimum of 6 hours.
- Place the bowl of your stand mixer and the whisk attachment in the freezer for 15 minutes prior to removing the canned coconut from the refrigerator.
- Remove the coconut can from the refrigerator, ensuring not to shake or tip it. Scoop the hardened coconut from the top and place it in the bowl.
- Whisk on medium-high speed for 5 minutes, stopping to scrape down the sides of the bowl as necessary. Add the optional honey and vanilla extract while whisking.
- Store in a covered container for 3 to 5 days in the refrigerator.
Notes
- If using the optional honey and vanilla extract, you can adjust to taste.
- If the coconut cream is too hard and does not smooth out while whisking, transfer to a blender and blend for a few seconds.
- The coconut whipped cream will firm up when stored in the refrigerator.
- If following Whole30, do not add honey to the whipped cream!
- Reference the post above for additional whipped coconut cream tips.
Nutrition
Pin it for later!
Leave a Reply