Description
Learn how to make delicious and dairy-free Coconut Whipped Cream at home with just a few simple ingredients. This fluffy and creamy topping is perfect for pies, fruits, pancakes, and more!
Ingredients
Scale
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk or coconut cream, chilled overnight
- 1–2 tablespoons powdered sugar or maple syrup (optional)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Chill the Coconut Milk: Place the can of coconut milk in the refrigerator overnight.
- Scoop the Cream: Open the can carefully without shaking and scoop out the solidified coconut cream into a mixing bowl, leaving the liquid behind.
- Whip the Cream: Using a hand or stand mixer with the whisk attachment, beat the coconut cream on medium-high speed for 2–3 minutes until fluffy.
- Add Sweeteners: Optionally, add powdered sugar or maple syrup and vanilla extract, then whip for another minute until well combined.
- Serve or Store: Enjoy immediately or store in the refrigerator for up to 1 week. Re-whip before serving if necessary.
Notes
- Choose a coconut milk without added gums or stabilizers for best results.
- If the cream is too stiff, adjust the texture by adding a teaspoon of reserved coconut water.
- Great for topping pies, fruits, pancakes, or any dairy-free desserts!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Topping
- Method: Whipping
- Cuisine: Universal
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 1g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
