This coconut whipped cream recipe is just as indulgent as regular whipped cream and is surprisingly easy to make at home! There’s only three ingredients - coconut milk, honey and vanilla extract. That’s it!
Coconut whipped cream is one of those recipes you’ll likely make over and over again once you try it. It requires only a few ingredients and is the perfect dairy free alternative to regular whipped cream.
How to serve coconut whipped cream
Feel free to use coconut whipped cream in any situation that calls for regular whipped cream. It’s perfect for desserts like No Bake Triple Berry Pie or Perfect Paleo Pumpkin Bars. I also love to use it on top of my coffee for an extra special treat. Of course, you can enjoy it on its own too.
Ingredients for coconut whipped cream
Like I mentioned above, this recipe only requires 3 ingredients!
Coconut Milk: You will want to buy full-fat canned coconut milk for this recipe. Don’t skip this step!
Honey: Alternatively, you can use maple syrup for the sweetener.
Vanilla Extract: What is whipped cream without a little bit of delicious vanilla flavoring!
How to make coconut whipped cream
Step 1: Refrigerate your can of coconut milk for 24 hours (see tips for more explanation).
Step 2: Take the chilled coconut milk can out of the refrigerator (do not tip or shake the can). Open the can and scrape out the thick layer of coconut cream from the top of the can and place it in a mixing bowl.
Step 3: Using a hand mixer, beat the cream for 3 minutes on medium-high until small peaks form. Add the honey and vanilla extract. Beat for 1 minute until fully incorporated.
Step 4: Serve the coconut whipped cream immediately or you can store in the refrigerator for a week. Coconut whipped cream is great on desserts like pie, chia pudding, fruit and even coffee.
Tips for perfect coconut whipped cream
Type of Coconut Milk: One of the keys to making this recipe work is the kind of coconut milk you use. I recommend using full-fat canned coconut milk. The cream that is formed on the top when you open the can is the part that is perfect for whipping.
Refrigerate Unopened Can: Refrigerate your unopened can of coconut milk overnight or up for 24 hours before using it.This will help separate the coconut cream in the can and allow for fluffy peaks when whipping it.
More gluten free dessert ideas:
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Coconut Whipped Cream
Equipment
Ingredients
- 1 (14 oz) can full-fat coconut milk
- 1-2 tbsp honey
- 1 tsp vanilla extract
Instructions
- Refrigerate your can of coconut milk for 24 hours (see tips for more explanation).
- Take the chilled coconut milk can out of the refrigerator (do not tip or shake the can). Open the can and scrape out the thick layer of coconut cream from the top of the can and place it in a mixing bowl.
- Using a hand mixer, beat the cream for 3 minutes on medium-high until small peaks form. Add the honey and vanilla extract. Beat for 1 minute until fully incorporated.
- Serve the coconut whipped cream immediately or you can store in the refrigerator for a week. Coconut whipped cream is great on desserts like pie, chia pudding, fruit and even coffee.
Notes
- Recipe adapted from gimmesomeoven.com
Nutrition
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