HOW TO MAKE COCONUT WHIPPED CREAM (EASY & FLUFFY!)
Coconut whipped cream is a delicious dairy-free, vegan and paleo-friendly whipped cream. It's fluffy and smooth and perfect to dollop on all your dessert recipes. Watch my step-by-step video above!
Provided by Lisa Bryan
Categories Dessert
Time 5m
Number Of Ingredients 3
Steps:
- Place your can of coconut milk in the refrigerator for 1-2 days.
- Chill your mixing bowl for 15 minutes in the fridge.
- Open your can of coconut milk and scoop out the hardened coconut cream. Pour the coconut water into a separate storage container and use that in a future smoothie recipe.
- Using a hand mixer, fluff up the coconut cream for one minute. Add your sweetener and vanilla and mix for an additional minute, until smooth and creamy. If it's too firm or too soft, see my notes above.
- Use the coconut whipped cream right away or store in the refrigerator in a sealed container for up to one week.
Nutrition Facts : Calories 207 kcal, Carbohydrate 7 g, Protein 2 g, Fat 20 g, SaturatedFat 18 g, Sodium 13 mg, Sugar 4 g, ServingSize 1 serving
HOW TO MAKE COCONUT WHIPPED CREAM
An easy, step-by-step recipe for how to make coconut whipped cream! Perfect for topping vegan and non-dairy desserts.
Provided by Minimalist Baker
Categories Vegan
Time 10m
Number Of Ingredients 3
Steps:
- Chill your coconut cream or coconut milk in the refrigerator overnight (see notes for top brands!), being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
- The next day, chill a large mixing bowl 10 minutes before whipping.
- Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
- Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour - 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.
- Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth - about 1 minute. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed.
- Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!
- Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It's also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!
Nutrition Facts : ServingSize 1 quarter-cup servings, Calories 126 kcal, Carbohydrate 6.8 g, Protein 0.9 g, Fat 9.8 g, SaturatedFat 8.9 g, Sodium 22 mg, Sugar 6.7 g
ICED COCONUT WHIPPED CREAM
Provided by Christine Muhlke
Categories dessert
Time 5m
Yield Makes about 1 quart
Number Of Ingredients 4
Steps:
- In a large mixing bowl, whisk together the cream, cream of coconut, shredded coconut and sugar. Spin in an ice cream maker until thick. Serve immediately for a Fluff-like texture, or freeze longer for an ice cream-like consistency.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 32 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 24 grams, Sodium 38 milligrams, Sugar 28 grams
WHIPPED COCONUT CREAM (VEGAN WHIPPED CREAM)
Here in the Northwest many friends are a) vegan b) avoiding dairy c) lactose-intolerant or d) all of the above. This recipe makes sure they don't miss out on one of the best parts of dessert: whipped cream! Keep a can or two of coconut milk in your fridge so that you're always ready to make this recipe! Variations on this basic version abound: add citrus zest, matcha (green tea) powder, cocoa, almond extract, pumpkin pie spice, mmm...! Plan ahead, because the coconut milk needs to chill overnight.
Provided by Karen Gaudette Brewer
Categories Desserts Frostings and Icings
Time 8h10m
Yield 4
Number Of Ingredients 3
Steps:
- Refrigerate can of coconut milk, 8 hours or overnight.
- Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
- Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
- Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 9.1 g, Fat 20.9 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 18.5 g, Sodium 12.8 mg, Sugar 6.4 g
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