How to make coconut vegan whipped cream from canned coconut milk, you ask? This coconut whip is a delicious dairy-free, paleo, whole30, vegan alternative to dairy whipping cream and the perfect addition to your dairy-free desserts!
While commercial dairy alternatives are increasing, many countries still cannot get a store-bought whipping cream alternative. And for those that can, they are often fairly pricey! Luckily, using full-fat canned coconut milk (which we nearly always have in our pantry) we can produce a wonderfully light and fluffy coconut vegan whipped cream that makes for an excellent whipped cream alternative!
Coconut whipped cream is slightly denser than regular whipped cream. However, it still whips up well enough to make for a delicious topping for baked goods, ice-creams, drinks, and desserts (and most places you’d use dairy whipped cream). Best of all, this coconut whipped cream is friendly to many diets (paleo, keto, whole30, dairy-free, vegan), so it makes for a great addition at any large gathering!
With Thanksgiving coming up, we’re already planning on using it to top our pecan and apple pie! Plus, when learning how to whip coconut cream, all you need is just a few cans of full-fat coconut milk and a few minutes of your time!
You can also use canned coconut cream—but avoid cartons and other types, as those won’t work.
One of the major factors towards having successful coconut whipped cream is the brand of coconut milk you use. Some brands contain additives that will affect the whipping, and others that we’ve tried just don’t seem to work (we’re not entirely sure why). So here are a few top tips for choosing your brand of coconut milk.
Sometimes, even following all the tips, you may find a can that won’t whip correctly. For that reason, we always recommend putting a few cans in the fridge at one time.
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
There is no need to throw away the leftover coconut water. You can use this in smoothies, baking, sauces, etc.
If you open the can the other way, then simply scoop out the cream from the top.
As you’re whipping the vegan cream, it will go through several stages. It may start by looking grainy slash lumpy (honestly, it looks curdled); however, it should eventually become smooth, light, and fluffy. If you find it isn’t whipping properly because it’s too thick, you may add a tiny amount of the liquid from the can (one spoonful at a time) to thin out the vegan cream and make it easier to whip OR use a liquid sweetener.
Once you’ve whipped the coconut whipped cream, you can use it immediately or store it in an airtight container in the refrigerator for 7-10 days. While chilling, it will thicken up (and out of the fridge, it will become too soft and lose its shape). When you need to use it, you may need to re-whip it slightly to achieve a light and fluffy texture once more.
You may also freeze the coconut milk whipped cream (in an airtight Ziplock or Stasher bag) for up to a month. After that, however, you will probably need to re-whip it once thawed.
Unsurprisingly, this vegan whipped cream makes for the perfect alternative to dairy whipped cream. This means you can use it in all your favorite ways, including:
Let us know in the comments how else you enjoy using your homemade vegan whipped cream!
Looking for more inspiration on how to use the coconut milk whipped cream? Why not browse through our section of dessert recipes now!
Photos by Alfonso Revilla
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