A healthy, dairy-free alternative to traditional whipped cream. This light and airy coconut whipped cream tastes sweet, has soft peaks and is absolutely delicious. It is quick and easy to make too! I love that it is refined sugar-free and allergy-friendly.
- Place metal or glass mixing bowl and beaters in the refrigerator or freezer one hour before making whipped cream. If you don’t have time for this it will still work but this produces the best results especially in warm climates.
- Open the cans of chilled coconut milk and scoop out the solid white part only (this will be on the top). You can discard the liquid part of the can or save for popsicles or smoothies. Place the solid white coconut cream in the chilled mixing bowl.
- Use an electric mixer with chilled beaters to whip the coconut cream until light and airy. Start on low speed and work up to the highest speed once it starts to get smooth. Scrape down the sides with a spatula if needed. Whip for about 3 minutes total to get it nice and airy.
- Add pure maple sugar (or pure maple syrup), vanilla (if using) and a tiny pinch of fine salt. Mix again and taste to adjust sweetness if desired. Serve immediately or store in the refrigerator in an airtight container for up to one week. It will harden up in the refrigerator so you may need to re-whip it before using again.
TIP: I use Whole Foods 365 brand of full fat coconut milk and have had perfect results with that. I have heard Trader Joe’s Thai Kitchen and Native Forest are not as good to work with for this particular recipe.
- Category: Dessert
- Method: Hand Mixer
Keywords: homemade coconut whipped cream