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Bowl of whipped strawberry coconut cream
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Strawberry Whipped Coconut Cream

I've taken my original Whipped Coconut Cream recipe and dialed up the flavor with strawberry puree!  Whipped Coconut Cream is the perfect canvas to add any fruit flavor you like, and you can easily swap out the strawberries for any other berry or fruit puree.
Prep Time15 mins
Total Time15 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Dairy-Free, Refined Sugar Free, Strawberry, Vegan, Whipped Coconut Cream
Servings: 1 Cup (approximately)
Author: Erin | Butter and Bliss

Ingredients

  • 1 can (13.5 ounce) unsweetened canned coconut milk or cream recommendations in the Blog Post
  • 1 tablespoon pure maple syrup or any sweetener
  • 1/4 cup strawberry puree see Notes

Instructions

Strawberry Puree

  • Using a blender or a food processor with the blade attachment, blend 1 cup of fresh or frozen strawberries until smooth.  Place in the refrigerator until ready to use.

Whipped Coconut Cream

  • Refrigerate the unopened can of coconut milk overnight.
  • For best results, and cool, creamy whipped cream, place a small mixing bowl in the freezer for 20 - 30 minutes before you begin to make the whipped cream.
  • Open the can of coconut milk, being careful not to shake it!. The coconut cream solids will be at the top of the can.  Scoop out the coconut solids into your chilled mixing bowl.
  • Add the maple syrup and beat the mixture with a hand mixer - start on low speed to break up the coconut milk solids and incorporate the syrup.  Then turn to high speed until soft peaks form - about 3-5 minutes.  
  • Add 2 tablespoons of the strawberry puree and mix into the whipped cream on medium speed until it is blended - about 1 minute.  You can add the additional puree based on your taste.  Depending on how much coconut solid you were able to get from your can, you can add all of the puree without making the whipped cream runny.   
  • Add additional maple syrup as needed to sweeten to taste.  Save the remaining coconut milk liquid for another use - like a smoothie!
  • Store the whipped coconut cream covered with plastic wrap or Tupperware in the refrigerator for up to 1 week.

Notes

  1. Strawberry puree - The amount of puree you add will be based on how much coconut solid you get from the can.  The amount of puree in this recipe is based on having at least 3/4 of the can being coconut solids.  
  2. Coconut milk brand - Recommendations are in the Blog Post.