Vanilla Coconut Whipped Cream

5 from 2 reviews

Vanilla Coconut Whipped Cream

A 3-ingredient dairy-free whipped coconut cream that whips up in 10 minutes and holds its shape longer than traditional whipped cream. Light, fluffy, and made with canned coconut cream — perfect for topping pies, layering into parfaits, or frosting a small cake.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 8kcal

Author: Erin Cernich

Equipment

Ingredients

13.5 ounces unsweetened canned coconut cream, full fat 1 can
1 tablespoon pure maple syrup or powdered sugar
1 teaspoon vanilla extract

Instructions

Refrigerate the can of coconut cream overnight. This will cause the coconut solids and liquid to separate. We only use the coconut solids.
Open the can, being careful not to shake it, and scoop out the coconut solids into a mixing bowl. Tip - Place the mixing bowl in the fridge or freezer for 10 to 20 minutes beforehand to give it a good chill.
13.5 ounces unsweetened canned coconut cream, full fat
Add the sweetener and vanilla. Use a hand mixer (or stand mixer) fitted with the whisk attachments and start on low speed to break up the coconut solids. Then turn to high speed and beat until peaks form — about 3 to 5 minutes.
1 tablespoon pure maple syrup, 1 teaspoon vanilla extract
Powdered sugar will make the whipped cream thicker. If it's too thin, whip it for a couple more minutes. Still too thin, refrigerate it for up to an hour. If it just won't whip, the coconut solids probably had too much liquid, and you may want to try another can.
Add additional sweetener if needed. Use caution if using liquid sweetener, as too much, and the whipped cream will be loose.
The whipped cream is ready to use or can be covered and refrigerated for up to 1 week. It will thicken more as it is refrigerated.

Notes

Serving Size - The recipe will yield approximately 1.5 cups of whipped cream. However, this is dependent on how much coconut solid is in your can.
Coconut Cream – A can of full-fat unsweetened coconut cream (or milk). Coconut cream will have more solids in the can. The can must be refrigerated overnight to separate the coconut solids and liquids.
Refrigerate Multiple Cans – I keep a few cans of coconut cream in the refrigerator, as the amount of cream may vary from can to can.
Best Brand of Coconut Cream - I have linked my favorite in the recipe card. The key: make sure it has guar gum in it. This acts as a stabilizer to make the coconut cream whip fluffy.
Sweetener – I have used maple syrup, honey, and powdered sugar to sweeten my whipped coconut cream. Powdered sugar will make the whipped cream thicker.

Nutrition