How To Make Coconut Whipped Cream Recipes

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COCONUT CREAM



Coconut Cream image

Light & fluffy, this easy coconut whipped cream is the best alternative to the traditional version! Just be sure to chill your cans of coconut milk or cream in the refrigerator the night before you want to make it.

Provided by Jeanine Donofrio

Categories     Dessert

Time 10m

Number Of Ingredients 6

2 (13.5-ounce) cans full-fat coconut milk, refrigerated overnight
2½ tablespoons maple syrup
1 tablespoon pure vanilla extract
1 tablespoon lemon zest
Pinch of sea salt
1-2 tablespoons lemon juice (optional, depending on thickness of your cream)

Steps:

  • Scoop the coconut solids that have risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Make sure the solids have separated from the coconut water in the can - if it mixes, your coconut cream will not whip. Save the leftover coconut water for smoothies.
  • Beat the on high speed until it begins to thicken and and peaks form. Don't over-mix or your cream will soften too much.
  • Add the maple syrup, vanilla, salt, and lemon zest, and mix until combined. If your coconut cream is very thick, add 1 to 2 tablespoons lemon juice, if desired. If your cream isn't thick enough for the additional liquid, skip the lemon juice.
  • Chill the cream in the fridge until you're ready to serve.

HOW TO MAKE COCONUT WHIPPED CREAM (EASY & FLUFFY!)



How to Make Coconut Whipped Cream (Easy & Fluffy!) image

Coconut whipped cream is a delicious dairy-free, vegan and paleo-friendly whipped cream. It's fluffy and smooth and perfect to dollop on all your dessert recipes. Watch my step-by-step video above!

Provided by Lisa Bryan

Categories     Dessert

Time 5m

Number Of Ingredients 3

13.5 oz full-fat coconut milk (chilled for 1-2 days)
1 tbsp honey, maple syrup or powdered sugar (add more as desired)
1 tsp vanilla extract

Steps:

  • Place your can of coconut milk in the refrigerator for 1-2 days.
  • Chill your mixing bowl for 15 minutes in the fridge.
  • Open your can of coconut milk and scoop out the hardened coconut cream. Pour the coconut water into a separate storage container and use that in a future smoothie recipe.
  • Using a hand mixer, fluff up the coconut cream for one minute. Add your sweetener and vanilla and mix for an additional minute, until smooth and creamy. If it's too firm or too soft, see my notes above.
  • Use the coconut whipped cream right away or store in the refrigerator in a sealed container for up to one week.

Nutrition Facts : Calories 207 kcal, Carbohydrate 7 g, Protein 2 g, Fat 20 g, SaturatedFat 18 g, Sodium 13 mg, Sugar 4 g, ServingSize 1 serving

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