coconut whipped cream recipe
The Best coconut whipped cream recipe
I also love how it’s a healthier alternative to store-bought whipped cream. No artificial flavors, no heavy stabilizers, and it’s made with real coconut milk that’s rich in healthy fats and probiotics. It’s light enough to pair with fresh fruit or even as a topping for yogurt or pancakes, but it’s also sturdy enough to hold up on its own. Plus, it’s naturally sweetened, so it’s a great option if you’re watching your sugar intake but still want something indulgent. My kids and I enjoy it daily—sometimes as a quick snack, sometimes as a dessert—but it’s also perfect for special occasions, like a birthday or a family gathering. It’s that kind of recipe that feels like a little treat without the guilt.
Coconut Whipped Cream
A light, fluffy coconut whipped cream that’s perfect for desserts, coffee, or topping fruit. No heavy cream required!
🥘Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 cup heavy cream
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
👨🍳Directions
-
1
Separate the thick coconut cream from the watery liquid in each can. Discard the watery parts. -
2
In a mixing bowl, combine the coconut cream, heavy cream, sugar, vanilla extract, and salt. -
3
Beat the mixture on medium-high speed until soft peaks form, about 2–3 minutes. Gradually increase speed to stiff peaks. -
4
Transfer the whipped cream to serving dishes and chill for at least 1 hour before using.
🔧Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Coconut Whipped Cream Works
❓ Frequently Asked Questions About Coconut Whipped Cream
1. What is the best way to store coconut whipped cream?
Keep any leftovers in an airtight container in the fridge for up to two days. If it separates after whipping, simply whisk again before serving—it should firm up quickly.
2. Can I use a regular can of coconut milk instead of coconut cream?
Yes, but you’ll need to strain the thick cream off the top after heating. Heat the canned coconut milk in a saucepan until it separates, then scoop out the creamy layer. Use it the same way as coconut cream for a lighter texture.
3. What if my coconut whipped cream doesn’t hold its shape?
If it melts too easily, try chilling it for 10–15 minutes before serving. For extra stability, add a pinch of powdered sugar or a splash of heavy cream to the mix. Overwhipping can also cause it to deflate—stop when it’s just thick enough to pipe or fold.
4. Is coconut whipped cream suitable for people with dairy allergies?
Absolutely, as long as the coconut cream is dairy-free. Just confirm the brand doesn’t contain added dairy stabilizers, which are rare but possible in some store-bought varieties.
