Learn how to make coconut whipped cream with this simple tutorial.
- 1 (14 ounce) can full-fat coconut milk, refrigerated for 24 hours
- 1–3 tablespoons powdered sugar (add to taste, also see other sweetener options below)
- 1 teaspoon vanilla extract, store-bought or homemade
- First, place your mixing bowl and beater in the freezer for 5-10 minutes to chill.
- When you are ready to make the coconut whipped cream, remove the mixing bowl from the freezer. Then carefully remove the can of coconut milk from the refrigerator without shaking or tipping it. Remove the top of the can, then use a spoon to carefully spoon out the thick layer of coconut cream that should have separated to the top of the can, and transfer it to your chilled mixing bowl. (You will not use the layer of coconut water that has settled to the bottom of the can.)
- Using a whisk attachment, beat the coconut cream on medium speed for 2-4 minutes, or until the cream becomes light and fluffy and small peaks form. Add in your sugar (or other sweetener) and vanilla extract, and beat until incorporated.
- Serve the coconut whipped cream immediately, or transfer to a sealed container and refrigerate until ready to use. If the whipped cream becomes too firm in the refrigerator, you can re-whip it to reach the desired consistency.
- *The level of sweetness in this recipe is totally up to you, and different brands of coconut milk have varying levels of sweetness, so I recommend adding sweetener to taste. I prefer to use powdered sugar, but you can also use granulated sugar, honey, agave or other sweeteners. The texture of different sweeteners may affect the consistency of the coconut whipped cream.
Different brands of coconut milk perform differently in this recipe. And even different cans of the SAME brand of coconut milk have been known to perform differently. I wish things were more reliable, but brands have changed their recipes over the years, and batches are not always consistent. So just keep in mind that worked once may not always work again.