Homemade Coconut Whipped Cream

Homemade Coconut Whipped Cream | Get Inspired Everyday!

Homemade Coconut Whipped Cream | Get Inspired Everyday! 7

I decided to give coconut whipped cream a recipe of it’s own today for a number of reasons:

1. I make coconut whipped cream two different ways, and I thought it might be nice to share some of the tips I’ve learned along the way.

2. This whipped cream makes it’s way into many of my desserts (Nutella Pudding in the photo below), and it’s one of those basic recipes you just can’t be without.

3. You will need coconut whipped cream later this week when we’re going to make Death by Chocolate (refer to the above photo)!

I don’t think you’ll need any more reasons other than Death by Chocolate because let me tell you, everyone needs this in their life!

Homemade Coconut Whipped Cream - Nutella Pudding | Get Inspired Everyday!Homemade Coconut Whipped Cream | Get Inspired Everyday!Homemade Coconut Whipped Cream | Get Inspired Everyday!

For the first method, start with thoroughly chilled coconut milk. Scoop the solid cream from the top, leaving the watery liquid behind.

Tip 1: I like to use the leftover liquid in my smoothies.

Tip 2: The brand Natural Value seems to separate well in the refrigerator because it doesn’t have any additives or thickeners. I’ve had other brands that sometimes don’t separate even after weeks in the refrigerator.

Next, add your sweetener of choice and vanilla. Whip the cream on high in a mixer for about 10 minutes until it turns to a thick whipped cream. When I make coconut whipped cream this way, I always make it with the cream from 2 cans of coconut milk. If you try to make any less in a stand mixer, it doesn’t whip very good because there’s not enough in the bowl.

Homemade Coconut Whipped Cream | Get Inspired Everyday!

In the second method, I whip the entire can of coconut milk – the cream, and the liquid. For this version, you have to use a brand that has a thickener added to it. I’ve had success with both Thai Kitchen and Native Forest.

Making coconut whipped cream this way gives you a soft whipped cream with droopy peaks. And… since softly whipped cream is my favorite, I really like to use this method with some of my desserts.

Homemade Coconut Whipped Cream | Get Inspired Everyday!

For the second method, pour the entire can of coconut milk into the bowl of a stand mixer.

Homemade Coconut Whipped Cream | Get Inspired Everyday!

Then, add your sweetener and vanilla. Finally, whip on high for 15 minutes until the whipped cream is soft, fluffy, and it holds a soft peak.

Homemade Coconut Whipped Cream | Get Inspired Everyday!

When the whipped cream is done it will be loose, almost sliding off the spoon. Usually, my whipped cream will hold for up to 2 days in the fridge without separating.

Homemade Coconut Whipped Cream - Peach Crisp | Get Inspired Everyday!

I love coconut whipped cream so much that I’ve been known to have a few spoonfuls with my morning coffee, or even plain whipped cream as an afternoon snack. It’s really at it’s best though, with a fruit crisp still warm from the oven.

Homemade Coconut Whipped Cream - Brownies | Get Inspired Everyday!

Or…with a pan of brownies also still warm from the oven (obviously right?).

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Homemade Coconut Whipped Cream
 
Prep time
Total time
 
Author:
Serves: 2-3 cups whipped cream
Ingredients
  • Firmer Whipped Cream:
  • 2 cans (15.33 ounces each) coconut milk, refrigerated
  • 2 Tablespoons Grade A maple syrup or honey
  • 1 Teaspoon vanilla extract
  • Softer Whipped Cream:
  • 1 can of coconut milk, refrigerated (it has to be Thai Kitchen or Native Forest with an added thickener)
  • 2 Tablespoons Grade A maple syrup or honey
  • 1 Teaspoon vanilla extract
Instructions
  1. For the firmer whipped cream: scoop off the solid coconut cream from off the top, leaving the liquid behind for another use. Place the coconut cream, maple syrup or honey, and the vanilla in a mixer and beat on high for 10 minutes until the whipped cream is fluffy.
  2. For the softer whipped cream: pour the entire can of coconut milk into a mixer bowl and add the maple syrup or honey and the vanilla. Beat the mixture on high for 15 minutes until the cream is light, fluffy, and holds a very soft peak.
  3. Serve both types of whipped cream as soon as possible for best results. The softer whipped cream will usually hold in the refrigerator up to 2 days without separating. The firmer version usually starts to separate in a day.


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22 Comments on “Homemade Coconut Whipped Cream”

  1. Julia

    Is there any way to get the recipe for the lime chia pudding with avocado? I’d be eternally grateful!!! I will send you virtual chocolate, hugs, avocados, whatever you desire.

    Thanks

    1. Kari

      Yes, I’ll work on getting written down for you! There’s always so many recipe floating around in my head that sometimes I never get around to putting them on the blog. So if there’s anything you ever want to see a recipe for, just let me know and I’ll do my best to create it! I usually work at least couple weeks out (and this one might not get published until after my fall schedule), so when I get the proportions down, I’ll shoot you an email so you can have it sooner. 🙂

  2. Tiffany

    I just made coconut whipped cream for the first time and I am in LOVE. Oh my, so good! I used it to top a key lime chia pudding that I made. Perfect. Thanks!

    1. Kari

      It’s so delicious isn’t it!?! We make a lime chia pudding too with avocado in it, coconut and lime is one of my husband’s all time favorite combinations!

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