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Coconut Whipped Cream

A creamy, dairy-free alternative to traditional whipped cream, this Coconut Whipped Cream is versatile and delicious, perfect for topping desserts.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Dessert, Topping
Cuisine: Dairy-Free, Vegan
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can coconut milk (chilled) Use full-fat coconut milk for a richer texture.
  • 1-2 tablespoons powdered sugar (to taste) Feel free to use any alternative sweetener if preferred.
  • 1 teaspoon vanilla extract (optional) Pure vanilla extract adds warmth and depth.

Method
 

Preparation
  1. Chill Your Coconut Milk: Place the can of coconut milk in the fridge overnight.
  2. Prep for Whipping: Carefully open the can and scoop out the solidified coconut cream into a mixing bowl, leaving the liquid behind.
  3. Whip It Good: Use a hand mixer to beat the coconut cream on medium speed for 1-2 minutes until fluffy.
  4. Sweeten to Taste: Gradually add powdered sugar and vanilla extract, continue to beat until fully combined.
  5. Serve or Store: Use immediately or store in an airtight container in the fridge for up to a week.

Notes

Always use chilled tools for best results. Store coconut whipped cream in the fridge for 5-7 days.