Cakes, mousse, hot chocolate and more are back on the menu! Lean how to make coconut whipped cream ready in 5 minutes! This light and dreamy whipped coconut cream will open a world of sweet decadent delight!
Coconut Whipped Cream
This is the best heavy whipped cream substitute for vegan ever! Coconut-based, ridiculously easy, and heavenly delicious fluffy goodness – this is to die for! Open a can of coconut milk and start whipping. That’s it!
It’s just the easiest dairy free whipped cream recipe imaginable and delivers in every way. Make your non-dairy whipped cream dream come true in no time for joy at all in your kitchen today! Read on!
A Vegan substitute for whipped cream
Coconut whipped cream is a non-dairy alternative to commonly found whipped cream which is made with animal milk. For this lactose free whipped cream recipe, use ‘full fat pure coconut milk‘ or ‘coconut cream’. Then start whipping with a hand mixer or blender until peaks form!
Why this Coconut Whipped Cream is so Good?
Is whipped cream vegan? The commonly found version is made with animal milk. So, what could be better than making your own delicious whipped cream to veganise classic creamy desserts?
This dairy free whipped cream recipe will extend your dessert go to recipes to whipped cream filled joy!
Watch the kitchen table come alive with the countless creamy treats you’ll be able to make. Cake decorating whipped cream is possible. I’ve made vegan strawberry shortcake, vegan whipped cream frosting, chocolate mousse, strawberry mousse, ice creams, hot chocolate and much more with this whipped cream.
This dairy free whipped cream recipe uses only three ingredients:
- Coconut Milk
- Powdered Sugar
- Pure Vanilla Extract
How to Make Coconut Whipped Cream
There are two very important points you need to pay attention to before whipping coconut cream:
- You need to put the coconut milk in a fridge at least overnight before using.
- You need to pick the right can of coconut milk to use.
How to separate coconut cream from coconut water
Coconut cream needs to be separated from the coconut water, like the photo above. Why? Because you only need the coconut cream. If the cream is mixed up with the water, whipping is near impossible. You can set aside the coconut water for another use such as for smoothies.
Coconut cream and coconut water are separated when it’s cooled down. This is why you need to leave a can of coconut milk in the fridge overnight.
How to choose coconut milk for dairy free whipped cream
Picking up the right can of coconut milk is very important. Select the one which is full fat and does not contain guar gum. When coconut milk is cooled down in the fridge, it starts separating cream from the water. Guar gum prevents coconut milk from this separation. So you need a guar gum free coconut milk can.
Check out the ingredients of the coconut milk can at a shop, and find out:
- full fat coconut milk
- coconut 100%
- no guar gum
That’s the one to get.
The can of coconut cream is the condensed version of the coconut milk. Only coconut cream is extracted from the coconut milk. If you can find it, it’s easier and faster to make whipped cream. You will still need to keep the can in the fridge over night though.
Don’t forget this step, as unfortunately the freezer doesn’t work. Coconut milk needs to be cooled down gradually for the cream and the water to separate
How to make stable coconut milk whipped cream
1. COOL THE COCONUT MILK CAN
- After leaving the can of coconut milk or coconut cream in the fridge overnight, cool the mixing bowl cool for 15 minutes in the fridge before use.
- Take out the can of coconut milk from the fridge ‘carefully’. This is very important! Do not turn it upside down or shake.
- Open the can, scoop out only the cream, and transfer it into a mixing bowl.
2. HOW TO WHIP COCONUT CREAM
- Start whipping the coconut cream with a hand mixer or use a blender for whipped cream. Set aside the coconut water for another use.
- Add powered sugar once the whipped cream is starting for form. Use only powdered sugar. It’s light and helps coconut whipped cream make peaks. If you do not need to make it sugary, skip adding powdered sugar.
- Add ½ teaspoons of vanilla extract for flavor.
That’s it! Use coconut whipped cream immediately or add into a freezer bag for another use!
Tips for the Best Coconut Whipped Cream
What happens if whipping is taking too long
When the coconut milk is taking a longer than usual amount of time to become whipped, I add 1 teaspoon of tapioca flour which helps it get creamy and form into peaks.
My suggestion is add tapioca flour little by little, and see how the whipped cream goes. I also tried corn starch. It helped but cannot win over tapioca.
Whipping does not go well
You can sometimes come across a can of coconut milk that is really hard to make whipped cream from – it’s rare but it does happen.
Just to be super cautious, I put 2 cans of coconut milk in a fridge the night before making a recipe. If one does not work, I still have a choice to open another for use. It’s just a bit of insurance!
How long coconut milk last?
After opening the can, transfer coconut into a glass container. I like to use straight away, but you can keep coconut milk/cream perfectly well in the fridge for 7 to 10 days. Coconut whipped cream is a different story. You need to use it immediately.
Can you freeze coconut whipped cream?
Yes! Put it into a freezer bag and leave in the freezer. You can keep it at least for 3 months. Defrost in the fridge a few hours before you use. This is extremely handy.
I separate this non-dairy whipped cream into bags and defrost for hot chocolate, dipping strawberries into or a decadent Vienna coffee! Just mix a bit with a fork or spoon. The whipped cream goes smooth.
Recipes with coconut whipped cream:
Vegan Whipped Cream Recipe
- 1 ounce coconut milk can (or coconut cream can)
- 2 tbsp powdered sugar
- 1 tbsp pure vanilla extract
- Leave a coconut milk can in the fridge overnight. Coconut cream and coconut water are separated in the can after being cooled down in the fridge. You only need the cream for whipping. Set aside the coconut water.
- Cool down the mixing bowl at least for 15 minutes in the fridge before you start whipping. Take out the coconut milk can carefully from the fridge. Do not shake or turn it upside down. Open the can, and scoop out only the coconut cream on surface and transfer it into a mixing bowl.
- Start whipping the coconut cream with a hand mixer or blender at the high speed. Once it's get creamy, add powdered sugar and vanilla extract. Keep whipping until the coconut whipped cream becomes shiny, and stiff peaks are formed.
- Serve or use the coconut whipped cream immediately. Or keep it the extra into a freezer bag and leave it in the freezer. It will last at least for 3 months. Defrost in the fridge and leave it for a few hours before you use.