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–+ servings

Coconut Whipped Cream (GF + DF + V)

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Servings 1 cup

Ingredients
  

Instructions
 

  • 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.
  • 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)
  • 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.
  • 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.
  • 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.

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.
Tried this recipe?Let us know how it was!