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Coconut Whipped Cream

Coconut Whipped Cream4th of July is weekend is in a few days. ย I am in Boulder with my son, daughter-in-law and brand new grandson. ย  For dessert we will have berries with Coconut Whipped Cream. ย Nothing fancy justย yummy.

The baby is 6 days old and doing great. ย Mom and dad are a bit tired but that’s to be expected, we areย so in love with him. ย Welcome to our world little man. How cute he is.

Avery

Now back to the dessert. Who doesn’t love berries on the 4th of July. ย It is berry season with delicious, organic raspberry, strawberry, blueberries and blackberries available in the markets. ย  I like berries plain with a little whipped cream. ย Rather than using diary cream, I serve them withย coconut whipped cream.

It is super simple to make. ย Put a can of full fatย ย coconut milk in the refrigerator overnight or for at least 8 hours. ย Since I make this often, I keep oneย in there all the time. ย I like Native Forest full fat coconut milk, it usually comes out perfectly and the cans are BPA free.

Chill a medium bowl and whisk or beaters from electric mixer in the freezer for 15 minutes. ย It is easier to make with an electric beater but if you don’t have one a whisk will do the job.

Once chilled open up the can and pour out the water, save it for a smoothie. ย Scoop out the coconut cream and add it to the chilled bowl.ย Be sure not to shake or tip the can to encourage separation of the cream and liquid.

Beat until fluffy. ย Add vanilla and maple syrup. ย Beat to incorporate.

Serve on top of berries. ย It is also wonderful on my Paleo Blueberry Cobbler or Raw Bittersweet Chocolate Tart. ย 

Troubleshooting coconut whipped cream…

  • Make sure your coconut milk is fresh โ€“ I find the longer itโ€™s set on the shelf the less likely it is to whip.
  • In the store give the cans a shake. If it does a lot of sloshing around it probably isnโ€™t a good can.
  • Use a good brand with consistent firmness.ย I like Native Forest and 365 Whole Foodsย Full Fat Coconut Milk. I’ve had success and failures with Thai Kitchen.
  • Be sure not to shake or tip the can to encourage separation of the cream and liquid.
  • If it’s not coming together and you’re ready to count it as a loss, before throwing it out, you can try to save it by adding 1-4 tablespoons tapioca flour while whipping.ย  This has worked for me.ย  Sometimes you just get a bad can without the right amount of fat.
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Coconut Whipped Cream

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5 from 1 review

  • Author: Ingrid DeHart - EatWellEnjoyLife.com
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 4-6 1x
  • Category: Dessert
  • Cuisine: Paleo, Vegan

Ingredients

Scale

Instructions

  1. Place the can of coconut milk in the refrigerator overnight or at least 8 hours before making the whipped cream
  2. Chill a metal bowl and whisk or beaters in the freezer for 15 minutes
  3. Take the coconut milk out of the refrigerator and remove the lid. Be sure not to shake or tip the can to encourage separation of the cream and liquid.
  4. Gently scoop out the coconut cream, placing it in the chilled bowl.
  5. Save the remaining liquid in the refrigerator for a smoothie.
  6. Using an electric hand mixer or whisk, whip the coconut cream until light and fluffy.
  7. Whip in the maple syrup and vanilla extract.
  8. Use right away or store in a glass jar in the refrigerator for up to 3 days
  9. Bring it back to room temperature when using again

Notes

Chill coconut milk in the refrigerator overnight or for at least 8 hours.

Did you make this recipe?

If you like this recipe please leave a star rating and comment below!

Enjoy the holiday weekend, eat lots of delicious food with friends and family. ย Let me know if you make the coconut whipped cream.

Much love,
Ingrid

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3 Comments

  1. This is a great idea! I did not know that you could whip coconut cream. Will be making this for the topping on banana pudding. That you Ingrid.