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    10 November, 2019 How-Tos

    How to make Coconut Whipped Cream

    Jump to recipe Print Recipe
    Coconut Whipped Cream

    Have you ever heard of coconut whipped cream? It's a delicious whipped cream made from full-fat coconut milk. It has the same texture and consistency as traditional whipped cream but it's lighter and totally dairy-free and vegan-friendly.

    Step 1: find the right coconut milk

    When it comes to coconut whipped cream it's crucial to find the right coconut milk. We want to use a milk that's full fat, smooth and creamy.

    Coconut Whipped Cream

    Step 2: Chill the can/carton overnight

    If you want your whipped cream to be fluffy and light you need to chill the coconut milk in the fridge overnight. The same applies to the bowl you're going to whip the cream in, chill it in the freezer for 15-20 minutes before you start making your whipped cream.

    Coconut Whipped Cream

    Step 3 (optional): use a whipped cream stabilizer

    If you want to be 100% sure to get a perfectly fluffy whipped cream add a whipped cream stabilizer to your coconut milk before you start whipping it.

    Coconut Whipped Cream

    Step 4: whip it with a hand mixer

    Whip it until stiff peaks form (5-10 minutes).

    Coconut Whipped Cream

    Step 5 (optional): place in the fridge

    If you want your whipped cream to be extra firm place it in the fridge for 1-2 hours before serving it.

    Step 5: Buon appetito!

    Use it as a topping for cakes, chocolate mousse, pudding, fruits etc.

    If you make this recipe, let me know! You can leave a comment, rate the recipe, and don’t forget to tag a photo #vegaliciously on Instagram! Buon appetito!

    Coconut Whipped Cream

    Easy and fast recipe to get a super fluffy and light coconut whipped cream.
    5 from 2 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 12 hours
    Course: Dessert
    Cuisine: Italian
    Keyword: coconut milk, coconut whipped cream, how to make coconut whipped cream, whipped cream
    Servings: 4
    Author: Carlo Cao

    Equipment

    • hand mixer

    Ingredients

    • **2.5 dl (1 cup) coconut milk chilled overnight
    • a pinch of vanilla powder
    • 2 tbsp powdered sugar
    • 1 tbsp (optional) whipped cream stabilizer

    Instructions

    • Place coconut milk in the fridge overnight.
    • The next day, chill a large bowl in the freezer for 15-20 min.
    • Add in milk**, vanilla powder, sugar and stabilizer and whip using a hand mixer until stiff peaks form (5-10 min).
    • Serve immediately or place in the fridge for 1-2 hours if you want it to be extra firm.

    Notes

    **If you use canned coconut milk: open your can of coconut milk and scoop out the hardened coconut cream with a spoon into your bowl and use the remaining liquid to make a smoothie.
    Tried this recipe?Let us know how it was!

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    Previous Post: « Vegan Parmesan Cheese
    Next Post: Super Creamy Vegan Pumpkin Cheesecake »

    Reader Interactions

    Comments

    1. Karin says

      November 17, 2019 at 6:38 pm

      Hello Carlo, which coconut milk do you use?
      Your cake tastes so yummy!!
      KARIN

      Reply
      • carlocao says

        November 23, 2019 at 10:14 pm

        I use Thai Kitchen’s coconut milk and i love it 🙂 it’s perfect to make coconut whipped cream.

        Reply
    2. Maria says

      November 10, 2019 at 8:50 pm

      What stabiliser do you use, please?

      Reply
      • carlocao says

        November 10, 2019 at 9:12 pm

        I use one with corn starch 🙂 any vegan stabiliser would work 🙂

        Reply

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    Hi, I'm Carlo!

    I am Swiss-Italian foodie! I started cooking for my whole family when I was 12 and since then I have never stopped :)

    My first eBook is finally out!

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