Coconut Whipped Cream – Simple Vegan Blog

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Coconut whipped cream, creamy, fluffy, and delicious. It’s made with only 3 inexpensive and easy-to-find ingredients in just 3 minutes.

Photo of a small bowl of coconut whipped cream

Coconut whipped cream, a deliciously smooth and creamy vegan alternative to whipped cream. It has an amazing flavor and an unbelievably fluffy texture.

I used to buy vegan whipped cream at the grocery store, but most of them are full of additives and preservatives. However, I’ve finally found the perfect recipe, so tasty and healthier this time!

The coconut milk brands that work best for this recipe are the ones with mostly natural ingredients and not lots of additives and preservatives. Besides, natural ingredients are better for our health.

This vegan version of regular whipped cream only requires 3 ingredients (and one of them is optional!) and is ready in just 3 minutes. You can use it with plenty of different dessert recipes!

How to make coconut whipped cream – Step by step

Step-by-step photos of how to make coconut whipped cream
  • Chill the coconut milk can in the fridge overnight.
  • Refrigerate a large mixing bowl and the beaters at least 15 minutes before whipping.
  • Remove the can from the fridge without tipping or shaking it, and open it. There will be a firm and thick white layer of coconut cream on top (photo 1). Scoop the coconut cream into your chilled mixing bowl (photo 2).
  • Whip the cream until fluffy (photo 3).
  • Add the vanilla extract, the powdered sugar, and the agave or maple syrup or your favorite sweetener (photo 4), and whip again for at least 1 or 2 minutes (photo 5). This step is optional.
  • Use immediately (photo 6).

Pro tips

  • Powdered sugar is the sweetener that works best for this recipe.
  • You can use any other kind of sweetener, but you’ll probably need to add more or less of it depending on how sweet you like your coconut whipped cream.
  • I don’t usually add any sweetener, especially if I want to use the whipped cream to make sweet recipes like vegan hot chocolate.
  • Vanilla extract is optional, although it will give the coconut whipped cream a delicious flavor.
Photo of a small bowl of coconut whipped cream decorated with banana slices

How to whip coconut cream to make coconut whipped cream

It’s very important that the coconut milk, the mixing bowl, and the beaters are refrigerated. If not, the coconut cream will not harden and it might not get the fluffy texture we’re looking for, as it will be too soft.

However, there are some brands of coconut milk that don’t work. Remember to use full-fat coconut milk with at least 50% of coconut in it and to make sure it doesn’t have lots of additives. All-natural brands will work best.

How to use coconut whipped cream

When you refrigerate the can of coconut milk, you’ll find a thick layer of coconut cream on top separated from the coconut water. Don’t throw the water away! Use it to prepare recipes like smoothies or oatmeal, or in baking and cooking as well.

Use the coconut whipped cream served over recipes like vegan hot chocolate to make a delicious vegan version of a traditional comfort food.

How long will this coconut whipped cream last?

Keep the leftovers in an airtight container in the fridge for 1-2 weeks or use it immediately. Its consistency gets even better the next day!

Looking for more how-to recipes?

Photo of a bowl of coconut whipped cream decorated with two banana slices

Did you make this coconut whipped cream recipe?

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Square photo of a bowl of coconut whipped cream

Coconut Whipped Cream

  • Author: Iosune
  • Prep: 5 mins
  • Total: 5 mins
  • 1 cup (190 g) 1x
  • How to, Dessert
  • American
  • Vegan

Servings 1 cup (190 g) 1x

Scale Tap or hover over number to scale servings

Coconut whipped cream, creamy, fluffy, and delicious. It’s made with only 3 inexpensive and easy-to-find ingredients in just 3 minutes.

Ingredients

  • 114 oz or 400 ml can full-fat coconut milk
  • 4 tbsp powdered sugar, agave or maple syrup
  • 1/2 tsp vanilla extract (optional)

Instructions

  1. Chill the coconut milk can in the fridge overnight.
  2. Refrigerate a large mixing bowl and the beaters at least 15 minutes before whipping.
  3. Remove the can from the fridge without tipping or shaking it, and open it. There will be a firm and thick white layer of coconut cream on top. Scoop the coconut cream into your chilled mixing bowl.
  4. Reserve the coconut water that has settled to the bottom of the can to make smoothies or oatmeal. You can also use it in baking and cooking. 
  5. Whip the cream until fluffy.
  6. Add the vanilla extract, the powdered sugar, and the agave or maple syrup (or your favorite sweetener), and whip again for at least 1 or 2 minutes. This step is optional.
  7. Serve it over some vegan hot chocolate or plenty of other dessert recipes.
  8.  Keep the leftovers in an airtight container in the fridge for 1-2 weeks. It will harden in the fridge. If the whipped cream becomes too firm, whip again before serving.

Notes

  • Powdered sugar is the sweetener that works best for this recipe.
  • You can use any other kind of sweetener, but you’ll probably need to add more or less of it depending on how sweet you like your coconut whipped cream.
  • I don’t usually add any sweetener, especially if I want to use the whipped cream to make sweet recipes like vegan hot chocolate.
  • Vanilla extract is optional, although it will give the coconut whipped cream a delicious flavor.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 162
  • Sugar: 11.9 g
  • Sodium: 12 mg
  • Fat: 11 g
  • Saturated Fat: 11 g
  • Carbohydrates: 14.4 g
  • Protein: 1 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in March of 2015, but was republished with new photos, step by step instructions and tips in July of 2020.



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