The perfect fluffy dairy free whipped cream for all your dessert needs!
Firmer Whipped Cream:
2 cans (15.33 ounces each) full fat coconut milk, refrigerated, see notes
2 Tablespoons Grade A maple syrup or powdered sugar, to taste
1 Teaspoon vanilla extract
Softer Whipped Cream:
Add the leftover liquid 1 tablespoon at a time until loose peaks form.
Refrigerate your mixing bowl until chilled before starting.
Scoop the hardened cream from the top, and place it into the chilled bowl. Reserve the liquid until the end in case you need a bit, but most of it will be leftover and is great in a smoothie.
Place the chilled bowl into a stand, or using a hand mixer beat the coconut cream until it’s fluffy, about 1-2 minutes.
Add the sweetener to taste, and vanilla, and beat again just to combine. You can also mix it in by hand.
Serve the whipped cream immediately, or refrigerate and use within 1 day or so. After 1 day the whipped cream will sometimes separate. I’ve had good luck stirring it back together, or whipping it again for a few seconds before serving it.
To make the softer whipped cream, add 1 tablespoon of the reserved liquid from the coconut milk at a time until loose peaks form.
You should have about 2 cups of hardened coconut cream from the 2 cans of coconut milk. You can make this recipe using just 1 can of coconut milk if you use a hand mixer. The stand mixers have such large bowls, it’s hard to make a smaller batch of coconut whipped cream.
- Category: Dessert
- Method: Electric Mixer
- Cuisine: American
Keywords: Coconut Whipped Cream, How to make Coconut Whipped Cream, Dairy Free Whipped Cream, Coconut Whipped Cream Recipe