Vegan Whipped Cream

Coconut whipped cream anyone?

Coconut whipped cream the perfect dairy-free, vegan-friendly alternative to dairy cream.  It can be served as a topping to your pudding or used to make a number of tarts and desserts.

How is coconut whipped cream made?

Coconut whipped cream is made by:

1. Selecting a good quality brand of coconut milk or coconut cream (see recommendations below)
2. Chilling can overnightin the refrigerator to harden (chilling in the freezer doesn’t work as well)
3. Scooping hardened coconut cream into a mixing bowl and leaving any clear liquid behind (reserve for smoothies, etc.)
4. Whipping with a hand mixer or stand mixer until light peaks form
5. Optionally sweetened with powdered stevia or coconut sugar to taste (liquid sweeteners can weigh it down)

Recipe:

Ingredients

• 114-ounce can coconut cream or full fat coconut milk
• 1/4 – 3/4cup  powdered sugar – stevia or coconut or regular (use organic to ensure vegan friendliness)
• 1/2tsp vanilla extract (optional)

Instructions

1. Chill your coconut cream or coconut milk in the refrigerator overnight (see notes for top brands!), being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
2. The next day, chill a large mixing bowl 10 minutes before whipping.
3. Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
4. Note: if your coconut milk didn’t harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour – 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.
5. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.
6. Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!
7. Coconut whipped cream is the perfect for topping desserts or vegan hot cocoa. It’s also ideal for pie fillings, mousse and vegan ice cream

Tips for perfect coconut whipped cream

1. Select a good quality brand of coconut milk.
2. Chill overnight in the fridge, not in the freezer for best results.
3. Chilling overnight is key or the coconut cream won’t harden and will likely be too soft to whip.
4. Before whipping, chill a large mixing bowl in the freezer for 10 minutes!
5. If your coconut whipped cream is too stiff when whipping, add some of the reserved liquid from the can to help it blend smoother and create more air!

Our recipe was inspired by one share on the Love and Lemons website.

Photo credit: @loveandlemons