Have you heard of whipped coconut cream? Oh man, it’s the stuff that dreams are made of. Rich, creamy coconut milk whipped cream is quite possibly the easiest thing you will ever make. I’m serious! When we had a party at our house a few months back we served gluten-free coconut pound cake with berries and whipped cream as dessert for our guests. Since I knew that not all of our guests were on a dairy-free diet I made 2 versions of whipped cream for them to choose from; regular whipped cream with heavy cream and vegan coconut milk whipped cream. As the guests made their way down the dessert assembly line I noticed that the regular whipped cream was getting passed over time and time again for my coconut milk whipped cream. All of our guests raved about how good it was and I even had a few of them ask for my recipe. So friends, here it is along with a tutorial so you can see for yourself just how easy it is!
Step 1: The day before you would like to make your coconut whipped cream place 1 or 2 cans of coconut milk (depending on how much cream you are making) in the refrigerator and leave them there overnight to chill completely. The time in the fridge will allow the thick coconut cream to separate from the coconut water. I give my cans of coconut milk at least 24 hours in the fridge to chill, so I usually just keep a few on hand in the fridge at all times for whenever I get the urge to make some whipped cream.
Step 2: When you are ready to make your whipped topping, gather your ingredients. You’ll need 2 chilled cans of full fat coconut milk, 1-2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract. Be mindful to keep the cans upright and move them from the refrigerator to the counter with minimal shaking so that the cream and water do not mix back together.
Step 4: Using the whip attachment on your mixer, start on medium speed and increase to high. Whip for about 3-5 minutes, until you have thick, stiff peaks. Some brands of coconut milk whip up easier than others and in less time. I am partial to Native Forest because it consistently performs well for me, but Thai Kitchen also works really well.
Step 5: Once stiff peaks have formed add in 1-2 tablespoons of maple syrup and 1 teaspoon of vanilla extract to the bowl. I used 1 tablespoon of maple syrup with 2 cans of coconut cream, but we don’t like our whipped cream super sweet.
Now you have rich, creamy coconut whipped cream to top all of your favorite desserts, pipe onto cakes and muffins, dollop in your coffee, or you can just eat it by itself with a spoon! It’s THAT good.