Coconut Whipped Cream

This coconut whipped cream is my absolute favorite! It requires 3 ingredients and is so versatile. Use this whipped cream on top of cakes, waffles, pancakes, granola, or eat it with fresh fruit. So many possilities.

Course Dessert, Snack

Cuisine American

Prep Time 2

Chill Time 1

Total Time 1 2

Servings servings

Calories 17kcal

Author Whitney Wright

Equipment

hand mixer

Ingredients

13.5 oz coconut milk chilled for 24 hours, should be full fat coconut milk
2 tablespoons powdered sugar or use maple syrup for vegan
1/4 teaspoon vanilla extract

Instructions

Chill coconut milk for 1-2 days. Remove from fridge and scoop out the top, hardened portion of the coconut cream. Transfer the liquid coconut milk to a container and store in the fridge for a later use.
Using a hand mixer, beat the coconut cream until smooth, about 1 min. Add the sweetener and vanilla and mix for another minute.
Store in fridge, covered for 5 days. The whipped cream will firm up while in the fridge.
Serving with: fresh fruit, cake (carrot cake), angel food cake, slices of pie, hot chocolate, waffles, pancakes, hummingbird cake, steel cut oats, granola, oatmeal.

Notes

I used Native Forest Coconut milk from Whole Foods and that worked great. Thai Kitchen's coconut milk doesn’t work.

Must chill overnight in the fridge, not the freezer. To go the extra mile, you can chill a mixing bowl in the fridge as well! To make sure the cream stays cold while mixing.

If it’s slightly clumpy, keep mixing. You can always add a splash of the reserved liquid to the bowl to help soften the mixture.

Want it sugar free? Add a splash of stevia liquid drops to the coconut cream.

Must keep this refrigerated. Doesn’t do well at room temperature for longer than 2 hours.

Nutrition