5.0 from 6 votes
How to Make Coconut Whipped Cream
Homemade dairy-free coconut milk whipped cream is easy to make and is such a creamy, delicious alternative to regular whipped cream
Prep Time
10 mins
Total Time
10 mins
Servings: 1 scant cup of coconut whipped cream
Calories: 86 kcal
Cuisine:
American , Vegan
Ingredients
- 1 (14-oz) can full-fat canned coconut milk refrigerated overnight*
- 1 tablespoon pure maple syrup
- ½ teaspoon pure vanilla extract
- pinch sea salt
Instructions
- Place a full-fat can of coconut milk in your refrigerator for at least 24 hours.
- Open the can and scoop out the thick cream at the top, saving the coconut water for other uses.
- Add the coconut cream to a mixer (or a bowl if using a hand mixer), along with the rest of the ingredients.
- Beat on low speed using a whisk attachment for 10 to 20 seconds, then slowly bump up the speed to high. Continue whipping the coconut cream until fluffy and stiff ridges form.
- Serve on your favorite dessert.
Cup of Yum
Notes
- *Use 1 (14-ounce) can coconut cream instead of coconut milk if available.
Nutrition Information
Serving
2Tbsp
Calories
86kcal
(4%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
8g
(12%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 1scant cup of coconut whipped cream
Amount Per Serving
Calories 86
% Daily Value*
| Serving | 2Tbsp | |
| Calories | 86kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.