How to make whipped cream with coconut milk

Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.

Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

Cook's Notes:

Do not use "lite" coconut milk - it won't whip. Organic coconut milk offers the best consistency. I have had the best success with Native Forest(R) or Whole Foods 365 Everyday Value(R) brands. If possible, avoid guar gum as an ingredient, which also inhibits whipping.

Serve immediately. If you must store it, refrigerate in a glass container or Mason jar for up to 3 days. Shake or whisk gently to fluff the cream again before serving.

Editor's Note:

The nutrition data for this recipe includes the full amount of the coconut milk. The actual amount of coconut milk consumed will vary. The remaining liquid can be used for smoothies.

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Nutrition Facts (per serving)

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Nutrition FactsServings Per Recipe 4Calories 220% Daily Value *Total Fat 21g27%Saturated Fat 19g93%Sodium 13mg1%Total Carbohydrate 9g3%Dietary Fiber 1g4%Total Sugars 6gProtein 2gVitamin C 1mg5%Calcium 18mg1%Iron 3mg18%Potassium 217mg5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Dairy-free, refined sugar-free homemade whipped cream made with only three ingredients: coconut cream, pure maple syrup, and vanilla extract. Make this spiffy whipped cream to go along with any and all of your dessert recipes.

Whipped cream. We all love it, we all crave it, we all have been known to squirt the stuff straight into our mouths and call it dessert. While I love whipped cream just like the next person, I tend to make it homemade, whether it be with dairy milk or coconut milk because I can make it without cane sugar using natural liquid sweeteners and keep it clean without preservatives.

From pancakes to scones to cookies and cakes, I love using coconut milk and coconut oil in place of regular dairy milk and butter. Coconut whipped cream is suuuuper rich, decadent, and packed with flavor without the need to add tons of sugar. You can top any of  your favorite desserts with it, stick it in your coffee, dunk fresh or grilled fruit in it…or do as I do and eat it off a finger spoon.

While making whipped cream using coconut milk is easy, it does require some forethought. You either need to refrigerate a can of coconut milk overnight, or get a hold of a can (or two) of coconut cream (see notes at the bottom on coconut milk), which can be difficult to find. Nevertheless, the result is well-worth the overnight wait. For all you’uns who love whipped cream on your treats, but want to keep it clean, this one’s for you!

Start by sticking a can of full-fat coconut milk in your refrigerator and leave it there overnight – we’re talking a solid 24 hours or even longer. We do this so that the fatty (delicious) cream part separates from the coconut water part. You scoop said coconut cream out of the can, and save the coconut water for smoothies, pancakes, or baked goodies.

Add the coconut cream, maple syrup, vanilla extract, and a pinch of salt to your mixer and attach the whisk attachment. You can also use a bowl and a hand mixer. Placing the bowl in the refrigerator ahead of time also helps keep the coconut milk cool for optimal fluffiness.

Start the mixer on a low speed and whisk for 10 to 20 seconds to avoid any splashing…

….then bump up the speed to medium for 10 to 20 seconds…

…and then increase the speed to high.

Continue mixing until cream is thick, fluffy, and forms ridges when scooped out with a spoon.

Serve alongside your favorite healthy desserts, or with fresh or grilled fruit, oatmeal, etc.

A Few Notes and Tips:

• While coconut whipped cream is an amazing replacement for store-bought dairy whipped cream, it will not turn out as fluffy as whipped cream from an aerosol can. You could attempt to get it fluffier by using a whipped cream dispenser that uses cream chargers, although I’ve never tried this method. Note: when making whipped cream using regular heavy whipping cream, you will still get a thicker whipped cream than store-bought, although heavy whipping cream does yield fluffier results than coconut milk.
• Be careful when choosing your coconut milk, as some brands will stay creamy (or even chunky) in spite of refrigerating. I use Thai‘s coconut milk for all my coconut milk needs, but there are several other brands that work, including Trader Joe’s, Native Forest, and Whole Foods. Lite coconut won’t work, and neither will the coconut milk that comes in a carton. Additionally, some brands will work sometimes and not work others. For instance, I put a can of Thai coconut milk in my refrigerator for 2 days once, and the coconut cream still hadn’t thickened by the time I opened it.
• If you can find a can of coconut cream at your supermarket, you can use that instead of coconut milk. For best results, you’ll still want to refrigerate the coconut cream before whipping. Depending on the size of the can of coconut cream, you may need to add more pure maple syrup and vanilla extract.
• You may use granulated or powdered sugar instead of pure maple syrup. If you choose to do so, start by adding 1 tablespoon, and add 1 to 2 more to taste.
• You can save coconut whipped cream in a sealed container just like you would regular whipped cream. It will thicken up slightly as it sits.

These dessert recipes would be even more amazing served with coconut whipped cream:

• Zesty Fruit Salad with Coconut Milk and Basil
• Paleo Raspberry Crumble
• Whiskey-Spiked Creamy Chocolate Chia Seed Pudding
• Dark Chocolate Beet Pots de Creme
• Maple Pumpkin Cheesecake Bars
• Peach Almond Yogurt Cheesecake Bars

Get that cream!

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How to Make Coconut Whipped Cream

Yield: 1 scant cup of coconut whipped cream

Prep Time: 10 minutes

Total Time: 10 minutes

Homemade dairy-free coconut milk whipped cream is easy to make and is such a creamy, delicious alternative to regular whipped cream

Can I use coconut milk instead of whipping cream?

Coconut milk or cream Rich in fat, both of these products are a great vegan substitute for heavy cream. Try in sauces and soups; the cream can be whipped. However, it doesn't quite have the body that heavy cream (or heavy whipping cream) has, so it won't ever form stiff peaks like whipped cream does.

How do you thicken coconut milk into cream?

You can use cornstarch or all-purpose flour as a thickening agent. Dissolve some cornstarch or cornflour in a bowl with cold water to make a slurry. Then add the slurry to the coconut milk and boil until it reaches your desired consistency.

How do you make cream from coconut milk?

Here's how to substitute coconut cream and coconut milk: How to make coconut milk out of coconut cream? Mix 3 tablespoons coconut cream into 1 tablespoon water to make about ¼ cup coconut milk. It does taste lighter than full fat coconut milk, and has a texture more like light coconut milk.

Why is my coconut milk not whipping?

Chilling overnight is key or the coconut cream won't harden and will likely be too soft to whip. Before whipping, chill a large mixing bowl in the freezer for 10 minutes! If your coconut whipped cream is too stiff when whipping, add some of the reserved liquid from the can to help it blend smoother and create more air!