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Coconut Whipped Cream (GF + DF + V)

For those of you that are intolerant of, or are just plain cutting out, dairy, this is a super easy recipe and can add so much tasty deliciousness to your dishes.


You can use this whipped cream just like regular dairy whipped cream. I like to use it in desserts & frostings, it’s amazing over a simple bowl of fruit or pancakes, and sometimes I add a dollop in my coffee extra creamy cup. You can spoon a bit on top of a pie or fruit crisp or stir some into a bowl of bananas. The options are endless! Have fun making different flavors and sharing with your family and friends.

*this recipe also happens to be Gluten Free, Dairy Free and Vegan

Coconut Whipped Cream (GF + DF + V)
Print Recipe
Servings
1 cup
Servings
1 cup
Coconut Whipped Cream (GF + DF + V)
Print Recipe
Servings
1 cup
Servings
1 cup
Ingredients
Servings: cup
Instructions
  1. Place can of coconut milk in the fridge overnight. This is a crucial step. You need to chill the coconut cream until it’s very firm.
  2. Remove the chilled can from the refrigerator and flip it upside down. The liquid coconut water, that doesn't harden, will now be on top. (see photo below)
  3. Using a stand mixer fitted with the whisk attachment, or an electric mixer, mix at high speed approximately 2–3 minutes, until fluffy and creamy.
  4. Add the maple syrup, if using, and continue to mix until the coconut cream is light and fluffy (about 1–2 minutes), scraping down the sides of the bowl as needed.
  5. Use immediately, or refrigerate for up to 2 days. Just be sure to whip cold coconut cream for a minute or so to ensure that it’s light and fluffy.
Recipe Notes

Optional Add-ins: raw cacao powder, vanilla bean paste, flavored pure extracts

You can use this whipped cream just like regular dairy whipped cream. I like to use it in desserts & frostings, it’s amazing over a simple bowl of fruit or pancakes, and sometimes I add a dollop in my coffee extra creamy cup. You can spoon a bit on top of a pie or fruit crisp or stir some into a bowl of bananas. The options are endless! Have fun making different flavors and sharing with your family and friends.

If making a whipped frosting, I suggest storing the decorated cake/cupcakes in the fridge until ready to serve.

Storing:

Have leftovers? You can easily store it in the fridge for at least 1.5 weeks (probably longer) in a sealed container. It will firm up a bit more in the fridge. Simply scoop it into a bowl and re-whip it when you need it.

I like to keep a couple of cans of coconut milk (or pure coconut cream) in my refrigerator, so that I always have it on hand for recipes such as this one.

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