Vegan Coconut Whipped Cream
Since I learned too much dairy irritates my stomach, I’ve switched to this fabulously easy Coconut Whipped Cream. It is prepared the same as regular whipped cream is, except instead of using heavy whipping cream, it uses coconut cream!
Coconut cream is found at the bottom of chilled full fat coconut milk cans, or can be purchased by itself at Trader Joe’s. I haven’t been able to find just straight coconut cream anywhere else…although Google is telling me Thai Kitchen has also started selling coconut cream. I have tried several types of full fat coconut milks to make this whipped cream, but always come back to the Trader Joe’s Coconut Cream. It gets the most fluffy!
Chill the can of coconut cream (or whole fat coconut milk) in the refrigerator for at least a few hours. I always keep a can or two in my refrigerator so I have them at the ready. Flipping the can upside down will cause all the coconut cream to settle at the bottom of the upside can (AKA the top of the can if it’s right side up)….does that make sense?? Hope so! 🙂
Scoop out the cream into a chilled stainless steel or glass bowl. Even the Trader Joe’s Coconut Cream will have a little bit of coconut water at the bottom, you want to avoid getting any of the water into your bowl. The water makes the whipped cream watery…not great. Fun hint, save the coconut water for smoothies or just to drink! It has more potassium than bananas!
Add a dash of vanilla extract and a little bit of sweetener. I use about a tablespoon of maple syrup. Whip the three ingredients with a hand mixer or Kitchen Aide mixer on a relatively high-speed until the cream becomes light and fluffy. Another fun hint, sometimes I add in a capsule of probiotic powder for a little extra healthy kick!
Use the Coconut Whipped cream as you would regular whipped cream. A fan favorite is on top of my healthy blackberry cobbler! So so good! If you don’t use it all in one sitting, keep it cool in an airtight container, and you can re-whip it later more if necessary!
- 14 oz can Coconut Cream (or Full Fat Coconut Milk)
- 1 tbsp Sweetener (I use pure maple syrup)
- 1 tsp vanilla extract
- Chilled Glass or Stainless Steel Bowl
- Kitchen Aide Mixer or Hand Mixer
- Refrigerate Coconut Cream or Full Fat Coconut Milk upside down for at least 6 hours, preferably overnight, so that the cream sinks to the bottom of the upside can (AKA the top).
- Scoop out ONLY the cream, being careful not to spoon in any of the coconut water in the can, into a chilled bowl.
- Add sweetener of choice and vanilla extract to bowl.
- Whip until fluffy!*
- Enjoy as you would regular whipped cream!
The sweetener and vanilla extract are optional. The whipped coconut cream is delicious on it's own too! And/or add a dash of probiotic powder for added nutritional benefits!