Small Batch Recipes For Baked Goods And Desserts

Vanilla Whipped Coconut Cream

This Vanilla Whipped Coconut Cream is healthier, dairy-free, vegan, and refined sugar-free.  This whipped cream is made from a can of coconut milk and is just as delicious as its dairy counterpart.  The whipped topping is fluffy, creamy,, and perfectly flavored with vanilla.  

Bowl of whipped coconut cream

A little bit of background on how I stumbled across vanilla whipped coconut cream.  There was a point where I was trying very hard to cut out refined sugar, dairy, and gluten from my diet.  Ha!  I have mad respect for those that follow such a healthy diet, and I try to make healthy swaps where ever I can.  This being one of them.  Now, I have gone back to sugar, dairy, and gluten – but everything in moderation I am learning …

For the whipped cream – I honestly prefer this to traditional whipped cream as a topping.  It is thick – whereas dairy whipped cream is light and fluffy, it gets its volume from whipping in air – whipped coconut cream gets its volume from whipping in air along with the coconut solids remaining well, solid.

What is Coconut Cream

Solid?  Say what?!  Yes, this fluffy goodness starts off as a solid – kind of like butter.  The coconut cream comes from a can of unsweetened coconut milk (or coconut cream – I have found both work well). 

The solids from the coconut separate from the liquid in the can and rise to the top.  This is the part you scoop out and whip up.  If you are in the store and you see cans of unsweetened coconut milk AND unsweetened coconut cream, both work. 

I honestly have not found a real difference between the two.  The can of coconut cream may have a little more coconut solid but still is solid on top with liquid on the bottom.   So, I stick with the can of unsweetened coconut milk because it is a little less expensive.  

What Kind of Coconut Milk to Use to Make Whipped Cream

With all of that, you want to make sure that you are selecting unsweetened cans of coconut milk.  You will see cans of ‘Cream of Coconut’, and these usually are sweetened (heavily) and I think you lose some of the authentic coconut flavor.

  1. Good & Gather – Target – I find this brand whips up beautifully and usually the brand I use for my Whipped Coconut Cream recipes.  The coconut solids are creamy and it is also my go-to when I want creamy coconut milk in baking or drinks.  It can be hit or miss how much coconut solid is in the can.  
  2. Native Forest Organic Coconut Milk Whole Foods, Thrive Market and Coconut Cream Whole Foods – This brand is my second go-to.  I have had luck with good solid and liquid separation.  To make whipped cream, I recommend the coconut cream.  And it is smooth, creamy, and there is no guar-gum added!
  3. Thai KitchenGrocery – This used to be my go-to, but it seems harder and harder to find.  Some may find it is chalky, but I have had great success in whipping it to a fluffy whipped cream.
  4. 365 Organic Coconut MilkWhole Foods – I’d put this as a mix of Simply Balanced and Thai Kitchen.
Bowl of vegan whipped cream

Maple Syrup as a Sweetener

Keeping with the healthy(ier) theme, I use pure maple syrup to sweeten the whipped cream.  This adds another flavor layer to the vanilla extract used.  You can also control the amount of sweetness with the maple syrup.  Sometimes I use one tablespoon, other times I will use two.  It just depends on your taste and what this fluffy wonder will be topping.   

The maple syrup also acts as the liquid you need to loosen the coconut solids, but you may also need some extra liquid – depending on how much of the coconut liquid from the can accompanies the solids when you scoop it out (it will happen, and that’s ok).  Drop in teaspoons at a time until the coconut solids start to loosen.  

Tips For Making Vanilla Whipped Coconut Cream

  1. Refrigerate the can of coconut milk overnight – Whatever brand you choose, you are more likely to get good separation of solids and liquid when it is cold.
  2. Do not shake the can – This defeats the purpose of using only the coconut solids from the can.
  3. Sweeten as you like – I am a big maple syrup advocate because it is lower on the glycemic index.  I have used honey and even powdered sugar.
  4. Use freeze-dried fruit – The recipe calls for freeze-dried blueberries.  Because there is no moisture in the fruit, your whipped cream will whip up fluffier. 
  5. Grind the freeze-dried fruit to powder – I have used my food processor and blender to grind the fruit.  It only takes a few seconds.
  6. Refrigerate the whipped cream – The topping will set up even more when it is refrigerated.
  7. No ‘Lite’ – I do not recommend ‘lite’ coconut milk or cream as it does not whip. 
  8. No ‘Cream of Coconut’ – This is what is typically used for Pina Coladas.  There is a lot of sugar in it, and it probably won’t whip. 

Other Flavor Options for Whipped Coconut Cream

The great thing about whipped coconut cream is you can add any flavor you like to make a great whipped topping!  Try some of my other recipes!

Vanilla whipped coconut cream

Vanilla Whipped Coconut Cream

This Vanilla Whipped Coconut Cream is a healthier alternative to traditional dairy whipped cream and just as tasty! Serve this thick and creamy vegan and refined-sugar free whipped cream on top of your favorite dessert or breakfast.
Prep10 mins
Total10 mins
Course: Dessert
Cuisine: American
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
  • 1 teaspoon vanilla extract

Instructions

  • 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 vanilla extract. Beat the mixture with a hand mixer – start on low speed to break up the coconut milk solids and incorporate the syrup. If the mixture is still too thick and the coconut solid is not breaking down, add some of the liquid from the can, one teaspoon at a time.  Then turn to high speed and beat until soft peaks form – about 3-5 minutes. 
  • Add additional maple syrup as needed to sweeten to taste. Save the remaining coconut milk liquid for another use – like a smoothie!

Notes

  1. Coconut milk brand – Recommendations are in the Blog Post.   
  2. Refrigerate the can of coconut milk overnight – Whatever brand you choose, you are more likely to get good separation of solids and liquid when it is cold.
  3. Do not shake the can – This defeats the purpose of using only the coconut solids from the can.
  4. Sweeten as you like – I am a big maple syrup advocate because it is lower on the glycemic index.  I have used honey and even powdered sugar.
  5. Refrigerate the whipped cream – The topping will set up even more when it is refrigerated.
  6. No ‘Lite’ – I do not recommend ‘lite’ coconut milk or cream as it does not whip. 
  7. No ‘Cream of Coconut’ – This is what is typically used for Pina Coladas.  There is a lot of sugar in it, and it probably won’t whip. 
Keywords Dairy-Free, Refined Sugar Free, Vegan, Whipped Coconut Cream
Liked the recipe?Let us know how it was!


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.