Whipped Coconut Cream is super easy to make and perfect for those who need a low carb & dairy-free option for that little silky cloud of deliciousness to top their dessert!
It’s easy to make whipped coconut cream, as easy as it is to make regular whipped cream, and the number of ingredients is the same. Since we need to avoid dairy (my daughter can’t have it), I’ve discovered how to make many of our desserts and other dishes with coconut milk or almond milk — saving the heavy cream for my coffee. Shhhhhh.
How easy is it to make whipped coconut cream? This easy: put a can of full fat coconut milk in the fridge to chill overnight, open the can, drain the water, scoop out the coconut cream and whip. See, it couldn’t be any easier, and it keeps in the fridge for at least a week. Even better is that there is no danger of over-whipping and turning your lovely whipped coconut cream into butter!
Here are some quick trouble-shooting tips:
1. Use only FULL FAT (not light) coconut milk.
2. Shake the can at the store. If it sounds thin and watery, put the can down and try another. It should sound thick when shaken.
3. DO NOT shake the can before putting it in the fridge. Shaking the can will emulsify the water and fat (like a salad dressing) and we want them to separate. We just want the coconut cream.
4. Put the can in the fridge OVER NIGHT.
5. When ready to whip the coconut cream, remove it from the fridge and turn the can up-side-down. Open the can and pour out the water, leaving the solidified white coconut cream. That’s what you want!
6. Put the coconut cream in a CHILLED bowl with your sweetener and whip. I personally found that my old hand mixer is not fast enough to do a great job on whipped cream and used my stand mixer.
NEW VIDEO!!!!! (added 6/05/15) IT’S SO EASY MY HUSBAND CAN DO IT!
[Disclosure: This recipe contains affiliate links.]
- 1 can full fat coconut milk - unshaken refrigerated over-night
- 2 tablespoons erythritol or sugar if using
- 1/2 teaspoon vanilla
- 1/8 teaspoon stevia glycerite or two more tablespoons erythritol
- pinch of salt
- chilled bowl
- chilled beaters or whisk attachment
- Remove the chilled bowl and beaters or whisk attachment from the freezer or refrigerator and set them up.
- Remove the can of coconut milk from the refrigerator, gently turn it over, open, and pour out the liquid or coconut water. (This water can be saved and added to smoothies or discarded.)
- Scoop the solid coconut cream from the can and add it to the bowl. Add the erythtitol, glycerite and salt. Whisk on high until the coconut cream resembles whipped cream. Add the vanilla and whip again.
- There are trouble-shooting tips in the post.
Whipped coconut cream does not double in volume like heavy whipping cream does, but it does increase in volume.
Different brands of coconut milk have different carb counts. To determine the correct carb count for your whipped coconut cream, add up the carbs for all of the servings on the can, then divide by the number of servings per your recipe.