How to Make Coconut Whipped Cream
Perfectly sweetened, this light, fluffy, dairy-free coconut whipped cream is absolutely dreamy and made with just three simple ingredients.
Prep Time5 minutes mins
Cook Time10 minutes mins
Chill Time12 hours hrs
Total Time12 hours hrs 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 3 cups
Author: Cassy Joy Garcia
Chill the coconut milk cans in the refrigerator the night before making your whipped cream.
Scoop the cream from the top of the cans of coconut milk, leaving the water behind, and place the cream in a mixing bowl.
Add the honey and vanilla extract, and using either a stand mixer or hand mixer, mix on high speed until the cream is smooth, forms soft peaks, and is slightly increased in volume.
Serve immediately or store in a container and chill.
Tips:
- Refrigerate the coconut milk so that the cream will solidify at the top of the can, making it easy to scoop off. Cold coconut cream also will whip up better.
- Turn the can upside down to open it, drain the liquid out of the bottom, and the cream will be left at the top (bottom) of the can.
Flavor Variations:
- Add citrus - add the zest of a lime, orange, or lemon to add a pop of citrus flavor and brightness to the whipped cream.
- Spice it up - add a teaspoon of cinnamon, cardamom, pumpkin pie spice, or spice or your choice to the mixture to add warmth (or heat).
- Make it chocolate - add a few tablespoons of cocoa powder to make a chocolate whipped topping.
Ingredient Modifications:
- Adjust the sweetness - use more or less honey to adjust the sweetness of your whipped cream.
- Use coconut cream - if you are able to find a can of coconut cream, that works perfectly in this recipe without having to repurpose the liquid portion of the coconut milk.
- Make it vegan - sub maple syrup for the honey to make this recipe vegan-friendly.
Will keep in the fridge for up to 4 days.
Calories: 92kcal | Carbohydrates: 5.5g | Protein: 0.8g | Fat: 8g | Saturated Fat: 7.1g | Sodium: 5.2mg | Sugar: 4.4g