Coconut whipped cream is a vegan-friendly, dairy-free substitute for traditional whipped cream. It’s made from the thick cream that separates from canned full-fat coconut milk or coconut cream. When whipped, it creates a light, fluffy topping that works wonderfully on desserts like pies, cakes, and even hot beverages.

To make coconut whipped cream, you will need:

1 can (13.5 oz) of full-fat coconut milk or coconut cream (chilled for 24-48 hours)
Sweetener of choice (powdered sugar, honey, or maple syrup)
1 teaspoon vanilla extract (optional)

Refrigerate the Coconut Milk: Place your can of coconut milk in the refrigerator for at least 24 hours, but 48 hours is ideal. This allows the cream to separate from the liquid.
Chill Your Mixing Bowl: Before whipping, chill your mixing bowl in the freezer for about 10-15 minutes. A cold bowl helps maintain the temperature of the coconut cream, which is crucial for achieving the right texture.

Open the Can: After chilling, open the can without shaking it. The thick coconut cream should be at the top, while the coconut water will be at the bottom.
Scoop Out the Cream: Using a spoon, carefully scoop out the solidified coconut cream into your chilled mixing bowl. Leave the coconut water behind; you can save it for smoothies or other recipes.

Whip the Coconut 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 Vanilla: Gradually add your sweetener and vanilla extract (if using) while continuing to whip for another minute. Adjust the sweetness to your preference.

Serve Immediately: Coconut whipped cream is best served fresh. Use it to top desserts like cakes, pies, or hot cocoa.
Store Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for up to a week. If it gets too firm, simply re-whip it before serving.

Choose the Right Brand: Not all coconut milk brands are created equal. Look for full-fat coconut milk without added stabilizers or preservatives. Recommended brands include Native Forest, Aroy-D, and Savoy Coconut Cream.

Avoid Liquid Sweeteners: Stick to powdered sugar or granulated sugar for sweetening, as liquid sweeteners can make the whipped cream too runny.

Keep Everything Cold: Heat is the enemy of coconut whipped cream. Ensure your mixing bowl, beaters, and coconut cream are all cold to achieve the best results.

Stabilizing Options: If you want a more stable whipped cream, consider adding a vegan stabilizer like "Whip It" or using powdered sugar, which helps maintain the texture.

No, light coconut milk won’t work for whipped cream. You need the full-fat version to achieve the right consistency.

Coconut whipped cream can be stored in the refrigerator for up to one week. If it becomes too thick, simply re-whip it before using.

Yes! Coconut whipped cream is a vegan alternative to traditional whipped cream, making it suitable for those following a plant-based diet.

Making coconut whipped cream at home is simple and rewarding. With just a few ingredients and some patience, you can create a fluffy, delicious topping for your desserts that everyone will love. Whether you’re vegan, dairy-free, or just looking for a tasty alternative, coconut whipped cream is a fantastic choice. Enjoy experimenting with different recipes and toppings, and don’t forget to share your creations!