If you’re looking for a delicious dairy-free whipped ream that works in the same way and has a wonderfully light and airy texture, then look no further than coconut whipped cream. All you need is a can of coconut milk (or homemade coconut cream), a little vanilla extract, and some sweetener of your choice. Plus it takes just minutes to whip up! Although you do need to chill the coconut milk first, so make sure to pop your cans in the fridge a day in advance. Why do you need to do this? Well the coconut milk inside the can is made up of a thick cream and the liquid that make a milk when combined. However, for this recipe all we need is the thick cream. By placing it in the fridge, this will not only help to separate the layers, but will also thicken up the cream section – for easier whipping.
And, of course, if all else fails, you can make your own coconut cream, which also works! Best of all, this dairy-free whipped cream has no dairy, no eggs, and depending on what brand you use can contain no gums or stabilizers either! Plus, depending on what additional ingredients and flavorings you add, this is gluten-free, vegan, low-carb, paleo, Keto, and Whole30 friendly.
The Ingredients
Vanilla Extract: You can use homemade vanilla extract or store-bought. Or, optionally, omit this entirely. Though I find that it does a great job and helping the ream imitate dairy sweet cream. Sweetener: Use the sweetener of your choice – granulated sugar, icing sugar, liquid sweeteners (though be careful with how much you add as it can affect the whipping texture) or even keep it sugar free with sweeteners like powdered erythritol.
The Method
Step By Step Instructions
If using tinned coconut milk then refrigerating overnight is crucial (or even two days in advance) in the fridge. If you’re using homemade coconut cream, then this will also need to be chilled in the fridge – though only for a few hours. I like to chill it in the same mixing bowl I’ll be whipping it in. Step 1: Remove the cans from the fridge and flip the can upside down then open (this should now have the coconut liquid at the top, to easily drain). Pour out the liquid and what you have remaining is a thick coconut cream, which is what’s needed.
You could also open the can upright and scoop out the cream. Step 2: Using an electric hand mixer, whip the coconut cream until light and fluffy. The cream can look quite grainy and lumpy to begin with but will eventually smooth out and become light and fluffy. Add some of the remaining liquid from the can if the cream is too thick and won’t whip nicely- but be careful not to add too much.
I add the vanilla and sweetener only when the cream is very almost at the correct consistency (when hard peak form)
Your coconut whipped cream is now ready. Use immediately or place back in the fridge until it’s ready to use.
How To Store:
You can store this coconut whipped cream in the fridge for between 1-2 weeks. It will thicken up slightly when chilled and soften when left at room temperature for too long. You may need to re-whip it when removing it from the fridge to get the same fluffy texture. If you want to freeze the cream then place it in a freezer-safe container/bag for up to a month.
Recipe Notes and Variations
Make sure to chill the coconut milk In the fridge rather than a quick chill in the freezer. Freezing won’t give it enough time to separate properly. The cream can look quite ‘lumpy’ for a while but don’t worry, keep whipping and this should become smooth. The time can differ depending on the brand you’re using and your machine. Don’t rush the process, this can take up to 15 minutes sometimes! If you want to use this to frost cupcakes or cakes, then they are best left in the fridge until right before serving or kept in a chilled area. The cream will soften at room temperature. You can use the leftover liquid coconut water from the coconut milk cans. Add it to smoothies, use in bread recipes, to thin sauces, etc. If you use brands that contain guar gum then it’s best to leave in the fridge for longer. This will make sure it has enough time to separate. I’ll often pop it in the fridge 2 days in advance, just in case. Though it might seem like a good idea, avoid store-bought ‘coconut cream’ or milk sold in cartons. You can add additional flavors in the form of spices (like cinnamon), natural flavorings/extracts, and even citrus zest.
How To Use
There are tons (and tons and tons) of ways to use this coconut cream whipped cream. It’s a great dairy-free whipping cream alternative and can be used in most cases in place of dairy cream. Here are some of my favorite options:
As a whipped topping for Drinks: like this Strawberries and Cream Frappuccino, Mocha Frappuccino, or even this Golden Milk. You can also use it for warm drinks too, like coffee and hot chocolate. As a frosting: like for this heart-shaped cake, and Mini Pumpkin Cakes with Coconut Cream Frosting. With desserts: like this Vegan Chocolate Mug Cake, or served alongside simple 4-Ingredient Avocado Ice Cream, etc. On top of pancakes/waffles: like this Fluffy Japanese Style Pancake Cake, protein Pancakes, and even this Mini Pancake Cereal. As a dessert: As well as serving this alongside other dishes, it can also be the base for a dessert too – like vegan mousse.
Related Recipes
How To Make Homemade Coconut Condensed Milk Homemade Dairy-free Coconut Yogurt How to make Coconut Butter DIY: How to make Virgin Coconut Oil How-to: DIY Homemade Coconut Milk DIY: Coconut Bowls, chips & Shredded (desiccated)
If you give this coconut whipped cream recipe a go, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
