Description
This Coconut Whipped Cream is a delicious, dairy-free alternative to traditional whipped cream, made from full-fat coconut milk or coconut cream. It’s easy to prepare and perfect for topping desserts, fruits, or beverages. The creamy texture and slight coconut flavor make it a versatile vegan and gluten-free option to enhance your sweet treats.
Ingredients
Scale
Ingredients
- 1 can full-fat coconut milk or coconut cream, chilled overnight
- 2-3 tablespoons powdered sugar (or sweetener of choice)
- 1 teaspoon vanilla extract (optional)
Instructions
- Chill Mixing Tools: Place a mixing bowl and whisk or hand mixer beaters in the freezer for 10-15 minutes to ensure they are cold, which helps achieve a fluffy whipped cream texture.
- Separate Coconut Cream: Open the chilled can of coconut milk carefully and scoop out the solidified cream into the chilled bowl, leaving the liquid part behind for other uses.
- Whip the Coconut Cream: Using a whisk or hand mixer at medium-high speed, beat the coconut cream for 3-5 minutes until soft peaks begin to form, signaling the cream is aerated and fluffy.
- Add Sweetener and Flavor: Mix in the powdered sugar and vanilla extract (if using). Continue to beat the mixture until it becomes smooth, fluffy, and the sweetness is well incorporated. Adjust the sweetness according to your preference.
- Serve or Store: Use the whipped cream immediately as a topping, or store it in an airtight container in the refrigerator for up to a week. If it loses its fluffiness, briefly re-whip before serving to restore texture.
Notes
- Chilling the coconut milk overnight is crucial to separate the cream from the liquid and achieve the right consistency.
- Use full-fat coconut milk or cream for best results; light or low-fat coconut milk will not whip properly.
- You can substitute powdered sugar with other sweeteners like maple syrup or agave, but powdered sugar provides the best texture.
- Vanilla extract is optional but adds a nice depth of flavor to the whipped cream.
- If re-whipping after refrigeration, ensure the cream is not too cold or it can harden; let it sit briefly at room temperature if needed.
