Coconut whipped cream is a great vegan alternative to dairy cream, perfect for anything from icing cakes to topping fruit.
Making Your Own Coconut Whipped Cream
You can get coconut whipped cream and other dairy-free whips pretty easily in stores these days, but we still like to make it from scratch. Avoiding those aerosol cans is always a good idea because they’re really hard to recycle.
It’s also incredibly easy to make, with just a can of full-fat coconut milk and a touch of sweetener (if you want) needed. Some recipes really over complicate things – you don’t need to set your bowl in a container of ice or freeze all of your bowls and attachments beforehand.
Keep in mind that this does taste a bit like coconut, so if you hate coconut it might not be for you. It’s not a strong flavour and won’t overpower most recipes.
To make the cream, you just scoop the cream part from your coconut milk, add a touch of sweetener, and mix until soft peaks form.
Tips and Tricks
We’ve made coconut whipped cream with everything from a handheld whisk to a powerful standing mixer. You can use an immersion blender, electric mixer, standing mixer, or do it by hand if you don’t mind using some elbow grease.
The real trick for this recipe is to make sure your can of coconut milk is chilled beforehand. We like to keep one or two in the back of the fridge so it’s always on hand to make whipped cream.
Depending on the brand of coconut milk you have, it might not become as creamy as some others do. Shake the can in the store before you buy it. If it sloshes, it’s no good for cream.
Some types, though, even though they’ll have a solid layer of cream at the top, it’s too crumbly to make good whipped cream. You might need to do a bit of trial and error to find a brand that works well for you.
We recommend Thai Kitchen in North America, and in Europe we like the Dennree coconut milk in Germany and the Ekoplaza brand in the Netherlands. Generally, types that are just coconut and water are better for cream, but that’s not a rule.
We usually use liquid sweetener, like maple syrup or honey, here. Coarse grained sugars don’t blend in very well but powdered sugar works.
How to use it
If you’re looking to eat a bit less dairy, or just find it easier to keep shelf stable ingredients like canned coconut milk on hand than cream, this is a great addition to your diet.
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
- 1 can full-fat coconut milk (400 ml / 13.5 oz.)
- 1 teaspoon maple syrup, or more if you like it sweeter
- ½ teaspoon vanilla extract, optional
- First, chill the can of coconut milk overnight or for at least eight hours in your refrigerator.
- Once the coconut milk has chilled, scoop out the cream from the top of the can. Use the remaining water in smoothies, soups, or curries.
- Place the cream into a large mixing bowl and add the maple syrup and vanilla. Mix on high speed with an electric mixer* until soft peaks form.
- Serve immediately or refrigerate in a sealed container for up to 3 days.
* A standing mixer or handheld electric mixer work best, but we also often make this recipe with a whisk or immersion blender. If using an immersion blender, place the cream into a high and narrow container to mix.
Amount Per Serving: Calories: 100Total Fat: 11gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 7mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.