To make coconut whipped cream, you simply need a can of coconut cream, some sugar, and vanilla extract!
As a professional in the health industry, I am all too aware of how bad dairy can be for you. This is why I am constantly looking for dairy-free treats. After numerous attempts, I have managed to perfect my recipe for coconut cream-based whipped cream and now I want to share it with you.
In addition to a basic whipped cream recipe, I have also included coconut whipped cream topping as well. Not to mention, you can find lots of tips on how to make sure that your recipe turns out perfectly.
Table of Contents
All that is left for you to do is to figure out which coconut whipped recipes will work best:
Step 1: Whip the coconut cream until there are soft peaks.
Step 2: Add the sugar and the vanilla. Continue to beat the cream until all the ingredients are mixed.
*If you would like to make paleo whipped cream, then you can substitute the sugar with maple sugar.
Step 1: Beat the coconut cream until soft peaks have formed
Step 2: Add the powdered sugar and vanilla. Whip the cream for several minutes or until all of the ingredients have combined.
*If you wish to make this recipe keto, substitute the powdered sugar for some stevia. You can use around one-eighth of a teaspoon of stevia extract for every ½ cup of powdered sugar.
In those early days of coconut whipped cream, most people would use full-fat coconut milk. They would then wait for the cream to separate from the milk and use this as a base. (You can find more about this in the next section).
These days, however, coconut cream is a lot more readily available. As the name suggests, it is ready to use, with very little additional preparation required.
So, what’s the difference between these two and which one should you use?
Well, coconut milk has a much higher liquid content. Typically, it is made with just one part of shredded coconut for one part water.
Coconut cream, on the other hand, is made from around four parts of coconut to one part water. Due to this, the resulting cream is thicker and richer.
Now that that is cleared up, onto the next question – is one option better than the other?
Well, as you can imagine, coconut cream is often a better bet when making coconut whipped cream. Since it has a thicker, more solid texture, you will find it easier to whip.
Not to mention, you will be able to cut down on the time it takes you to make your coconut whipped cream as well.
Of course, if you are having a hard time finding coconut cream, don’t worry. You will be able to make a treat that is just as delicious with coconut milk.
We mentioned that there was an art to making this vegan coconut whipped cream. This means that it isn’t just about following a recipe to the letter.
No, if you want a delicious and airy whipped cream, then you need to understand the tips and tricks for getting the perfect concoction every time.
So, before you skip ahead to the recipes, take the time to read these guidelines to avoid disappointment.
As stated, you can use coconut milk to make coconut whipped cream. However, make sure to get the full-fat version since it is the fat that turns into coconut cream when cooled.
At the same time, you need to pick your brands more carefully. Keep in mind, most forms of coconut milk are produced to be used in curries and sauces.
Thus, a majority of the brands are focused on keeping the coconut milk in its liquid form.
Clearly, this isn’t much good to you when you are making coconut whipped cream. For this process, you need the cream to harden up as much as possible.
To ensure this, look for coconut milk brands that don’t have any emulsifiers. Emulsifiers are used to stabilize the coconut milk and prevent it from separating.
In fact, brands that have a fewer number of added ingredients are often best. This way, there will be less fuss in whipping the coconut cream.
To separate the cream from the milk, you first need to refrigerate the canned coconut milk. It is a good idea to chill the coconut milk for around eight hours or overnight.
If you aren’t in a rush to make the coconut whipped cream, you can leave the milk in the refrigerator for up to 24 hours. This way, you can be certain that the cream has separated and hardened to perfection.
It isn’t just the coconut milk that needs to be refrigerated, coconut cream has to be chilled as well.
See, when the cream is cold, the fat globules remain solid. Thus, when you begin to whip the coconut cream, it will become light and airy rather than collapsing in on itself.
Again, chilling the coconut cream for around eight hours will suffice.
It is understood that cooler temperatures are the best for getting a nice and airy coconut whipped cream. So, how do you maintain the cream’s temperature when it has been taken out of the refrigerator? Well, storing the whipping bowl and the beaters in the refrigerator can certainly help. Leaving them in there for an hour or so should do the trick.
It is a good idea to gradually increase the whipping speed on your beaters. When you are first getting started, set the speed to medium and whip the coconut cream for about to 2 to 4 minutes.Then, whip the cream on high speed until you see soft peaks in the bowl. This may take several minutes to happen.
Now, you may not need to use the coconut whipped cream right away. In this case, you can refrigerate it. However, make sure to store it in a sealable bag or container so that other food odors don’t impact the taste. When you store the coconut whipped cream in the fridge, it is likely to harden and become denser. In this case, you may want to re-whip the cream before serving it.
It is natural to wonder just how compatible coconut whipped cream is as a heavy whipping cream substitute. Sure, they may look alike, but can whipped coconut cream be used in the same manner as the dairy version?
Well, the results are in: Coconut cream has similar properties to heavy cream. Due to this, it can be used in the same kinds of recipes. This means that you can use the aerated coconut cream with frostings, on top of pies, and as dollops on your favorite drinks.
The only thing to take note of is the taste. As you may be aware, coconut cream has a distinct coconut taste. You will need to take this into consideration when layering it on certain desserts or beverages.
You may come across something called ‘cream of coconut’ when looking for your whipped cream base. This is often used to make Pina Coladas and other coconut-based drinks.
It also includes a lot of additional preservatives and additives. All of these can interfere with the whipping process. Thus, the cream of coconut isn’t really suitable for whipped cream.
So there you have it – your ultimate guide to coconut whipped cream. If this is something you have been considering making, you now know just how to manage it. So go ahead and get whipping!
Want to show off your recipes or discover even more? If so, look for our Pinterest board. Its chock full of fun and interesting coconut-related recipes.