Description
Tested and perfected - my recipe for homemade vegan whipped cream uses full-fat canned coconut milk and is made without refined sugar. Instead, maple syrup is the sweetener! But the real secret to yielding thick, fluffy coconut whipped cream with perfectly soft peaks is to chill the coconut milk in the refrigerator overnight. Ready in 10 minutes from start to finish!
Ingredients
- 2, 13.5 ounce cans full-fat coconut milk or coconut cream, chilled 8 hours or overnight
- 1/4 cup pure maple sugar (or coconut sugar or pure maple syrup)*
- 1 teaspoon pure vanilla extract (optional)
- 1/4 teaspoon almond extract
- 1/8 teaspoon fine salt
Instructions
- 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). Each can should yield ~3/4 cup of coconut cream and the coconut cream should be smooth and easy to scoop out. It should also be in a solid state. See notes for brand considerations as many full-fat coconut milk brands do not yield good quality coconut cream. Do not use carton coconut milk for this recipe and do not use light coconut milk for this recipe.
- You can discard the liquid part of the can (the coconut water) or save for popsicles or smoothies. Place the solid white coconut cream in the chilled mixing bowl. You should have about 1.5 cups of coconut cream from the two cans of full-fat coconut milk.
- 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 1 minute total to get it nice and airy. If your coconut cream is not thick enough you can try adding tapioca starch 1 tablespoons at a time.
- Add pure maple sugar (or pure maple syrup), vanilla, almond extract 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.
Notes
*The maple syrup will weigh it down slightly but it still works and keeps it refined sugar-free. If you want it even thicker, creamier and airier I recommend using pure maple sugar or coconut sugar. If you want to avoid any grittiness you can blend the maple sugar or coconut sugar to make a powdered sugar. Just be sure to use at least 1 cup of maple sugar and store the rest for another recipe. Otherwise, if you don't use enough your blend may not be able to get the mixture going. Note, that coconut sugar is dark in color and will change the look of the coconut whipped cream. Use less coconut sugar for aesthetics (white color). I find I don't need to sweeten it much when I pair the coconut whipped cream with a sweet dessert.
Which coconut milk should you use? Your results will depend on which brand of full-fat coconut cream you use in this recipe. Many cans do not yield enough coconut cream or do not yield a creamy fluffy texture. Be sure to see my review of coconut creams here.
- Prep Time: 10
- Category: Dessert
- Method: Hand Mixer
