This vegan and dairy-free coconut whipped cream is delicious, quick, and super easy to make. This coconut whipped cream is a healthy alternative to heavy cream that is equally fluffy.
You can add this coconut whipped cream to your dessert recipe. I like to use this coconut whipped cream to top my Healthy Banoffee Pie, Banana and Coconut Milk Pudding, or top with it fresh fruits like strawberry! You’ll love this super fluffy coconut whipped cream as a dairy-free alternative!
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HOW TO MAKE THE BEST COCONUT WHIPPED CREAM
Making vegan whipped cream couldn’t be easier. You’ll only need 3 ingredients and a hand mixer. Here’s how to make this dairy-free whipped cream.
- First, make Homemade Coconut Milk or use store-bought coconut milk, but only buy the one from the can.
- When you have your milk, place it in the refrigerator for 1 to 2 days before making the whipped cream. For this recipe, you need the coconut cream, the fat part from the top. The cream hardens and separates from the water in canned and homemade coconut milk. You will not get this separation from cartons or bottled coconut milk.
- Before starting to make the whipped cream, make sure that your bowl is cold. Heat is the enemy of coconut cream. You can refrigerate the bowl for 30 minutes on a very hot day.
- Using a spoon, remove the hardened coconut cream that has accumulated above the water of the coconut milk and place it in a bowl. (The leftover coconut water you can use to make a smoothie recipe).
- Using a hand or stand mixer, fluff the coconut cream for one minute, add the sweetener of your choice and vanilla extract, then beat for another minute.
- Use the whipped cream immediately or store it in the refrigerator in a sealed container for up to a week, but you’ll have to beat again before use.
TIPS FOR THIS VEGAN WHIPPED CREAM:
Here are some tips to help you make coconut whipped cream:
- If you are using homemade coconut milk from my recipe, you’ll need to make the milk from about 4-5 coconuts to get the required amount of coconut cream for this recipe.
- Chilling your coconut milk in the fridge for 1-2 days is the bare minimum. Longer is always better, just to make sure the milk separates and the cream sets.
- Do not add the sweetener until you have discovered the consistency you want the whipped cream to be. If your cream gets too thin, adding a liquid sweetener can thin it out even more (it won’t thicken with whipping). Therefore, in this case, you can use powdered sugar. But if the texture is too thick, honey or another liquid sweetener can help make it smoother.
- If your coconut whipped cream is too thick and stiff after adding the sweetener, you can always thin it out with some of the reserved coconut water. This will help make it smooth and creamy but add it gradually as you mix to not thin it too much.
Vegan Coconut Whipped Cream
- Medium bowl
- Stand ou Hand Mixer
- 250g/8.8 oz Coconut Cream, refrigerated for 1-2 days
- 1 tbsp of sweetener, honey, maple syrup, powdered sugar, or powdered xylitol
- 1 tsp vanilla extract, or 1 tbsp lemon juice (for flavor)
- Put your coconut milk in the fridge for 1 to 2 days before making the whipped cream. You want the cream to set and separate from the water.
- Chill your bowl for 15 minutes in the fridge.
- With a spoon remove the hardened coconut cream that is accumulated above the coconut milk and place it in a bowl.
- Using an electric mixer, fluff the coconut cream for one minute.
- Add the sweetener and vanilla and beat for another minute, until smooth and creamy. (If it's too firm or too soft, see my tips in the blog.)
- Serve it immediately or store in the refrigerator in a sealed container for up to a week.