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If you're cutting dairy from your diet or just want a lighter whipped cream, use coconut milk or cream. Chill the can so you can separate the cream from the liquid. Then beat the cream with powdered sugar and your choice of flavorings until it's smooth and fluffy. You can use coconut whipped cream in place of dairy whipped cream on your favorite desserts or beverages.
[Edit]Ingredients

  • 1 14-ounce (400 ml) can of coconut cream or full-fat coconut milk
  • 1/4 to 3/4 cup (31 to 93 g) of powdered sugar
  • of vanilla extract, optional

Makes 1 to 2 cups (60 to 120 g) of coconut whipped cream
[Edit]Steps

[Edit]Beating Coconut Whipped Cream

  1. Refrigerate a can of coconut cream or milk for at least 8 hours. Place a 14-ounce (400 ml) can of coconut cream or full-fat coconut milk in the refrigerator for at least 8 hours or overnight. This will help the cream separate from the liquid.[1]
    • Coconut cream contains less water than coconut milk, so it should yield more whipped cream.
    • Choose unsweetened coconut cream or milk that doesn't contain guar gum since this can prevent the coconut cream from whipping.

  2. Chill a mixing bowl and beaters for 10 minutes. Put a large bowl along with beater attachments into the freezer 10 minutes before you're ready to make the coconut whipped cream.[2]
    • If you'd like to whip the cream by hand, chill a large balloon whisk.

  3. Separate the coconut cream from the liquid. Remove the can of coconut cream or milk from the refrigerator and open it. Carefully scoop out the cream that's floated to the top of the can and put it into the chilled bowl from the freezer. Then pour the liquid that's left in the can into a storage container.[3]
    • Use the leftover liquid to make fruit smoothies or use it like light-coconut milk in baking recipes. You can store it for up to 3 days.
    • Ensure that you don't shake the can too much or the cream will mix back into the liquid before you have a chance to separate them.

  4. Beat the coconut cream for 30 seconds. Turn the mixer to low and beat the cream until any clumps break up into smaller pieces. If you're whisking by hand, whisk until you've broken up the cream.[4]
    • Remember to use the beaters that you chilled in advance.

  5. Mix in the powdered sugar and vanilla or other flavorings. Add 1/4 to 3/4 cup (31 to 93 g) of powdered sugar depending on how sweet you want the coconut whipped cream to be. If you'd like a delicate flavor, add of vanilla extract.
    • If you're trying any of the flavor variations, add the ingredients now.

  6. Beat the coconut whipped cream until it's smooth. Turn the mixer to medium and beat the mixture until the cream combines with the powdered sugar. Gradually turn the mixer up to medium-high speed and whip the cream until soft peaks form. This will take 1 to 2 minutes depending on how cold your coconut cream is.[5]
    • If you see liquid pooling in the bottom of the bowl as you begin to whip, stop and pour it out.

  7. Use the coconut whipped cream immediately for the best texture. Substitute the coconut whipped cream for standard whipped cream in any recipe. For example, dollop it on top of pie or use it to frost cupcakes. If you're frosting baked goods with the whipped cream, refrigerate them until you're ready to serve or the coconut whipped cream will begin to separate.[6]
    • Store leftover coconut whipped cream in an airtight container for up to 10 days. It will firm up so you'll need to re-whip it before you use it again.

[Edit]Trying Variations

  1. Beat in cocoa powder for chocolate coconut whipped cream. For a lightly flavored whipped cream, add 2 tablespoons (14 g) of cocoa powder. If you'd like a stronger chocolate flavor, use 4 tablespoons (28 g).[7]
    • You may need to add extra powdered sugar to make the chocolate coconut whipped cream as sweet as you'd like.

  2. Add natural peanut ****er for a creamier taste. To add a nutty flavor to the coconut whipped cream, stir 2 to 4 tablespoons (32 to 64 g) of natural creamy peanut ****er into the coconut cream. Beat the mixture until it's whipped and smooth.[8]
    • Avoid using chunky peanut ****er since this will make it difficult to whip the coconut cream.

  3. Sprinkle in cinnamon to add a spicy flavor. Add 1 teaspoon (2 g) of ground cinnamon to the coconut cream. If you'd like to make a spice-flavored coconut whipped cream, play around with adding pumpkin spice, apple pie spice, or gingerbread spice.[9]
    • If you combine spices, keep the total amount at 1 teaspoon (2 g).

  4. Add maple syrup or a flavor extract. Instead of sweetening the coconut whipped cream with powdered sugar, use of maple syrup. If you'd like to keep the powdered sugar but swap out the vanilla flavor, substitute a flavor extract of your choice.[10]

[Edit]Tips

  • If you couldn't separate the coconut cream from the liquid after chilling the can, add 1 to 4 tablespoons (7.5 to 30 g) of tapioca flour to the mixture as you whip it. This will help thicken and stabilize the coconut whipped cream.

[Edit]Things You'll Need

  • Bowl
  • Can opener
  • Whisk or mixer
  • Spoon

[Edit]References

[Edit]Quick Summary