You will love this coconut whipped cream – everyone does. It’s a great dairy-free alternative and is just as you’d hope it would be: light, creamy, fluffy, and goes well with fresh fruit, on top of cakes and pies, layered into parfaits, or even dolloped onto hot chocolate or coffee.
Photo courtesy of Girl Makes Food.
- Yield: ~1 cup
- 1 (14-oz) can full-fat coconut milk - Native Forest brand gives the best results
- 1 tablespoon natural liquid sweetener, such as maple syrup, stevia, coconut nectar or honey
- 1/2 teaspoon pure vanilla extract
- Chill a can of coconut milk in the fridge for at least 8 hours up to overnight. The solid cream in the milk will rise to the top.
- Roughly 10-15 minutes before making the whipped cream, place a bowl and the beaters from your hand mixer in the freezer to chill.
- Flip the can of coconut milk, open it and pour the liquid milk into a small container to save for other uses. I use the leftover liquid in smoothies, stews, as a cooking liquid with greens or grains.
- Scoop out the solid cream into your chilled bowl, beat with the hand mixture until soft and fluffy, roughly 3-5 minutes.
- Add the sweetener and vanilla extract and mix until blended. Adjust flavours to your liking.
- The whipped cream will last in an airtight container in the fridge for 1-2 weeks. Keep refrigerated until ready to use and fluff it up with mixer before serving as it will firm up again in the fridge.