This homemade Coconut Whipped Cream is dairy-free and made with just two ingredients. Add a dollop to your favorite dessert!
Growing up, my grandma would always make fresh whipped cream and my grandpa would sneak us a spoonful before dinner. That was the only whipped cream I would ever eat, until I discovered coconut whipped cream.
Skip the aerosol whipped cream spray can. Try making it yourself! Whipped cream is simple to make. Just heavy cream and sugar whipped to perfection. Now what happens if someone is dairy free? Enter Coconut Whipped Cream.
Coconut milk isn’t actually “milk” at all. When cracking open a fresh coconut, the milky white substance that leaks out is natural coconut water. When the coconut meat is blended and strained, it results in thick coconut “milk”. In a matured coconut, more of the water inside is replaced with coconut meat, which produces better coconut milk, whereas younger coconuts are the best producers of coconut water.
One simple trick for making fluffy whipped cream is chilling the bowl and mixers. When heavy cream or coconut cream is whipped at a lower temperature, fat globules stick together to support the foam created by whipping a large amount of tiny air bubbles, creating the largest amount of volume. Chilled bowl/equipment + ingredients = fluffier whipped cream.
This coconut whipped cream can be stored in the refrigerator for up to 2 weeks. When refrigerated, the whipped cream will harden the longer it chills. Simply whip coconut whipped cream again to create a fluffy consistency.
Where can you use this coconut whipped cream? Anywhere you would use regular whipped cream. Try adding a dollop on this Almond Pear Crisp, Turmeric Mocha Hot Chocolate, or No-Sugar-Added Banana-Chocolate Chip Mug Cake.
Note - When refrigerated, the whipped cream will harden the longer it chills. Simply whip coconut whipped cream again to create a fluffy consistency. Can store for up to 2 weeks.
This homemade Coconut Whipped Cream from @RD_Kitchen is dairy-free and perfect on your favorite dessert! Tweet this
Coconut Whipped Cream
- 1 (14 ounce can) full-fat coconut milk, chilled overnight
- 1/4 cup powdered sugar
- Chill coconut milk in the refrigerator overnight. Be sure not to shake to encourage even separation of the coconut cream and liquid.
- Place bowl and metal mixer blades in the freezer to chill for at least 10 minutes, or until ready to use.
- Remove coconut milk from the refrigerator without shaking or tipping. Open the can and scrape the top thickened coconut cream into the bowl. Discard the liquid or save if for later use (works great in smoothies!)
- Add powdered sugar and with an electric mixer, beat until creamy and fluffy. Taste and adjust sweetness as needed.
- Use immediately or refrigerate.