Coconut whipped cream is a dairy-free substitute for classic whipped cream, made primarily from the thick cream that separates from coconut milk. It is light, fluffy, and can be used in various desserts, making it an excellent choice for vegan and lactose-intolerant individuals alike.

Making coconut whipped cream is a straightforward process, but it requires a bit of preparation. Here’s a step-by-step guide to ensure your whipped cream turns out perfectly.

Coconut Milk or Coconut Cream: Use full-fat coconut milk or canned coconut cream. Brands like Savoy, Aroy-D, and Native Forest are recommended for their consistency and quality.
Sweetener: You can use powdered sugar, maple syrup, or honey, depending on your preference.
Vanilla Extract: This is optional but adds a nice flavor to the whipped cream.

Chill Your Ingredients:

Place your can of coconut milk or coconut cream in the refrigerator for at least 18-24 hours. This step is crucial as it allows the cream to separate from the liquid.

Prepare Your Mixing Bowl:

Chill a mixing bowl in the freezer for about 10 minutes. This helps keep the coconut cream cold while you whip it.

Separate the Cream:

After chilling, open the can without shaking it. Scoop out the thick coconut cream from the top, leaving the liquid behind (which can be used in smoothies or other recipes).

Whip the Cream:

Using a hand mixer or stand mixer, whip the coconut cream on medium speed for about 1-2 minutes until it becomes fluffy.

Add Sweetener and Flavor:

Gradually mix in your sweetener and vanilla extract, continuing to whip until fully combined. Taste and adjust sweetness as needed.

Serve or Store:

Use the whipped cream immediately or store it in an airtight container in the refrigerator for up to a week. If it firms up too much, simply re-whip it before serving.

Choose the Right Brand: Not all coconut milk brands are created equal. Brands like Savoy and Aroy-D tend to yield the best results, while some, like Trader Joe’s, may not whip as well.
Avoid Low-Fat Options: Always use full-fat coconut milk or cream for the best texture and flavor. Light or low-fat versions will not whip properly.
Experiment with Sweeteners: If you prefer a sugar-free option, consider using stevia or other natural sweeteners. Just be mindful of the consistency.
Keep Everything Cold: Heat can affect the whipping process, so keep your mixing bowl and utensils chilled.

Coconut whipped cream is incredibly versatile and can be used in various ways:

Topping for Desserts: Use it to top pies, cakes, or ice cream.
In Parfaits: Layer it with fruits and granola for a delicious breakfast or snack.
As a Frosting: It can be used as a frosting for cupcakes or cakes.
In Beverages: Add a dollop to hot cocoa or coffee for a tropical twist.

Yes, you can definitely make whipped cream with coconut milk, and it’s a delightful alternative to traditional whipped cream! With just a few simple ingredients and some preparation, you can whip up a fluffy and creamy topping that everyone will love. Whether you’re vegan, lactose intolerant, or simply looking to try something new, coconut whipped cream is a delicious choice that can elevate your desserts and treats. Enjoy experimenting with this versatile ingredient!