Knowing how to make coconut whipped cream from coconut milk is a trick that’s easy, paleo, dairy free, and oh so insanely satisfying.
Knowing how to make coconut whipped cream from coconut milk is a paleo trick that ensures those who opt not to partake of dairy, for whatever reason, don’t miss out on the ridiculously satisfying pleasure of dolloping whipped cream atop pie, slathering it across cake, plopping it atop hot cocoa, or simply swiping their finger through a bowl of it and ravishing away.–Renee Schettler Rossi
*How To Choose The Right Coconut Milk
In order to achieve this spectacularly luscious coconut whipped cream, you simply cannot use low-fat coconut milk. It just won’t work. So if you remember nothing else while you’re standing there at the grocery store, contemplating the various cans of coconut milk, remember to get the full-fat version. Beyond that, there’s still quite a lot of variability among brands of canned coconut milk and their performance when being whipped into cream. We mention the two brands we felt worked best in this recipe in the ingredient list. You can instead opt to use canned coconut cream, which is available at Trader Joe’s as well as most Asian markets, which saves you a little fuss and offers a slightly greater yield. Ideally you want a coconut milk or cream that doesn’t contain any other ingredients, such as stabilizers like guar gum.
Coconut Whipped Cream Recipe
- Quick Glance
- 10 M
- 10 M
- Makes about 1 1/2 cups
- One 13.5-ounce can (400-ml) full-fat coconut milk* or coconut cream, refrigerated overnight (we had the best luck with Chaokoh brand coconut milk, available at most grocery stores, and Trader Joe’s brand coconut cream)
- 1 to 2 tablespoons (15 to 30 ml) maple syrup
- 1/2 vanilla bean
- 1. First, do not shake the can of coconut milk for several days before making this coconut whipped cream. Also, make certain that you didn’t inadvertently purchase low-fat coconut milk as that simply won’t work. Make certain the coconut milk has been stashed in the fridge for at least 24 hours.
- 2. Open the can of chilled coconut milk or coconut cream. You’ll see a solid white layer on top. This is the coconut cream. Scoop that off and put it in a medium-ish bowl or the bowl of a stand mixer. [Editor’s Note: We actually don’t recommend using a stand mixer as it tends to not do well with such a small amount of ingredients.]
- 3. Add the maple syrup to the bowl and then, using the tip of a sharp knife, scrape the seeds from the vanilla bean into the bowl.
- 4. If using a handheld mixer, beat the ingredients, starting at a slow speed and gradually increasing until you’re on the highest setting. It should take 2 to 4 minutes until the coconut whipped cream holds soft, billowy peaks and you can tell more whipping isn’t going to make it any thicker. If using a stand mixer, use the whisk attachment and beat the ingredients, starting at a slow speed and gradually increasing until you’re on the highest setting. It should take 2 to 4 minutes of whipping until the coconut whipped cream holds soft, billowy peaks and you can tell more whipping isn’t going to make it any thicker.
- 5. Use the coconut whipped cream immediately or cover and refrigerate for up to a few hours. (Coconut whipped cream is best when used within several hours of making. If you refrigerate it longer than that, it will start to lose it’s wonderfully soft, cloudlike consistency.)
- Chocolate Coconut Whipped Cream If you want to make a chocolate frosting from this cream, just add about 1/4 cup (25 grams) cocoa powder with the rest of the ingredients.
- Plain Coconut Whipped Cream To add creaminess to savory dishes, including pureed soups, make this coconut whipped cream plain. Just omit the vanilla beans and maple syrup.
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