How to Make Coconut Whipped Cream
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Prep Time
10 mins
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Additional Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
2 cups
How to Make Coconut Whipped Cream
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Learn how to make Coconut Whipped Cream with two cans of coconut milk—a fluffy, vegan, and dairy-free topping perfect for any treat!
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Ingredients
- 2 coconut milk full-fat, canned
- 1 teaspoon vanilla extract optional
Notes
- Not all coconut milk will solidify in the refrigerator. Check the label and be sure to use coconut milk that has at least 17-19% fat. Here are some US brands that will work well: Savoy Coconut Cream, Nature's Charm Coco Whipping Cream, 365 Whole Foods Organic Coconut Milk, Native Forest Organic Coconut Milk Classic, Native Forest Organic Coconut Milk Simple (Guar Free), and Field Day Classic Unsweetened Coconut Milk.
- For best results, chill your bowl and whisk or beaters in the freezer before using.
- Use the leftover liquid in the can for smoothies or to flavor a sauce.
- Coconut has a natural, subtle sweetness that I think is just right, but if you'd prefer a sweeter whipped cream, you can add 2 tablespoons of powdered sugar before whipping. Note that powdered sugar is the best sweetener to use in this recipe.
- Use this to top my Perfect Pavlova for a delicious dessert that is both gluten and dairy-free!
- You can also make this using unsweetened coconut cream. Use the same method as written above.
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