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Did you know that it’s entirely possible to make the most decadent, dairy-free, light, and fluffy healthy whipped coconut cream!? If you’re lactose intolerant, vegan, paleo, or just want to vary your diet, this is an excellent way to enjoy desserts, frost your cupcakes and even your lattes.
What Is Whipped Coconut Cream?
Whipped coconut cream is a dairy-free version of regular whipped cream. It is made from the hard part of the coconut milk when it is refrigerated. You can create a wonderful light and fluffy texture with it by using a hand mixer. It looks just like regular whipped cream, but it’s a great alternative and might be a healthier option for many people choosing a lifestyle with less dairy.
How To Use Whipped Coconut Cream
Whipped coconut cream can be used on basically everything. I love it on top of fresh berries or alongside a slice of fresh pie. You can add a dollop to the top of your homemade lattes. And this whipped coconut cream can be added to a piping bag with a tip to frost your cupcakes. Basically, anywhere you would use regular whipped cream, you can use this wonderful alternative.
Tips for the best coconut cream
There are a few tips and tricks you should know before making your whipped coconut cream.
- This will only work with full-fat versions of canned coconut milk or coconut cream. The low-fat versions and the cartons of coconut milk will not work for this recipe.
- Coconut cream naturally wants to melt – so the first step is to add it to the refrigerator. This will ensure that the solid has fully separated from the liquid inside the can, which is a crucial step to making that perfect consistency.
- Different brands work better and it might take a little trial and error with what options are available locally to you. I really like the Native Forest brand which is the one I used for this recipe.
- Whipped coconut cream will melt if warm. So it’s important to chill until use.
- 1 can (13.5 oz) coconut milk
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- Place the coconut milk in the fridge for at least 24 hours to fully chill. During this time the water will separate from the cream. About 30 minutes before making, place your bowl and mixers in the fridge to also chill.
- When you’re ready to make, open the can and scoop out the hard cream only into a bowl. Add the maple syrup and vanilla extract.
- Using a hand mixer, beat the mixture until it becomes light and fluffy. Serve with your favorite fresh fruit or on top of desserts. You can also use this coconut cream to ice a cake, or even fill a pastry bag with piping tip to frost cupcakes with.
See more family-friendly recipes on our website: www.andianne.com
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 24Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 16mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 1g
Please note: This nutrition information is only an estimate and was created using Nutritionix
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