If you're looking for a non-dairy alternative to whipped cream, try this simple method to make homemade coconut whipped cream! All you need is a can of coconut milk, and a little patience as the coconut needs to get nice and cold before you can get started.
Take a can of full-fat whipped cream and place it, right side up, in the fridge overnight. The next day, open the can and scoop out the hard, thick layer of coconut cream that should have settled at the top of the can. Discard the coconut water below the thick coconut cream and reserve it for another use (like a smoothie).
Pop the scooped coconut cream into the bowl of a stand mixer, or use a hand mixer with a mixing bowl. Beat on medium-low speed until soft peaks form and mixture starts to resemble whipped cream, about 2 minutes. Here, you can sweeten and flavour the cream with a sweetner (honey, maple syrup, powdered sugar) and flavour with a touch of vanilla extract. Be careful not to add too much liquid to maintain the thick consistency of the cream. Continue beating the cream until you reach your desired consistency.
Once whipped, the cream will keep for a few days in the fridge so it's a perfect recipe to make in advance. Use it as you would whipped cream in any of your desserts.
Tips and Tricks
- The key to making vegan whipped cream is making sure your bowl and beaters are well-chilled. It helps to pop those in the fridge for at least 30 minutes before whipping the coconut, especially on a warmer day.
- Adding a liquid sweetner can sometimes make the cream less stiff. If you feel that the cream is already on the looser side, try adding in powdered sugar instead.
- Make sure to use a can of full-fat coconut milk - light coconut milk will not allow you to scoop out that thick coconut cream making it impossible to make this recipe successfully.
- Some brands of coconut milk work better than others, we've had great success with Cha's Organics.