Coconut whipped cream is made from coconut cream, which is the thick, creamy part of coconut milk. Unlike regular whipped cream, which typically contains dairy, coconut whipped cream is entirely plant-based, making it a great option for those who are lactose intolerant or following a vegan diet. Its rich, creamy texture and subtle coconut flavor make it a versatile topping for many dishes.

To make coconut whipped cream, you’ll need just a few simple ingredients:

Coconut Cream: 1 can of full-fat coconut cream (or 2 cans of full-fat coconut milk, drained).
Sweetener: Optional, but you can use honey, maple syrup, or coconut sugar to taste.
Vanilla Extract: 1 teaspoon for added flavor (optional).
A Pinch of Sea Salt: To enhance the overall taste.

Chill the Coconut Cream: Place the can of coconut cream in the refrigerator overnight. This step is crucial as it allows the cream to separate from the liquid, making it easier to whip.

Chill Your Blender: For best results, chill the blender jar and blades in the refrigerator as well. This helps maintain the cold temperature needed for whipping.

Turn the Can Upside Down: This allows the liquid to settle at the bottom, making it easier to access the thick cream.

Open and Drain: Open the can and pour out the coconut water. You can save this for smoothies or other recipes.

Scoop the Cream: Use a spoon to scoop the thick coconut cream into your chilled blender jar.

Blend: Start blending on a low setting (or pulse) for about 30 seconds, until the cream becomes fluffy and aerated. Be careful not to over-blend, as this can turn the cream runny.

Incorporate Sweetener and Vanilla: If you prefer a sweeter whipped cream, add your chosen sweetener and vanilla extract to the blender.

Blend Again: Blend for an additional 10 seconds to combine the flavors. Taste and adjust sweetness as needed.

Serve Immediately: Coconut whipped cream is best enjoyed fresh. Use it to top desserts, pancakes, or fruit.

Store Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator. Re-whip before serving to restore its fluffy texture.

Choose Full-Fat Options: Always opt for full-fat coconut cream or coconut milk for the best results. Light versions won’t whip properly.
Experiment with Flavors: Feel free to add other flavorings such as cocoa powder for chocolate whipped cream or almond extract for a different twist.
Keep It Cold: Ensure all equipment is chilled before whipping to maintain the cream's structure.

Making coconut whipped cream in a blender is not only quick and easy but also a delicious way to enjoy a dairy-free treat. With just a few ingredients and simple steps, you can create a versatile topping that enhances the flavor of your favorite dishes. Whether you’re enjoying it on a dessert or using it as a dip for fruits, coconut whipped cream is sure to be a hit. So, grab your blender and start whipping up this delightful treat today!