Description
Homemade dairy-free coconut whipped cream! Fluffy, ready in 5, stores beautifully & so much tastier than store-bought.
Ingredients
- 400ml can full fat coconut milk (refrigerated for 24 hours, or 1/2 – 1 cup coconut cream)
- 1/4 cup icing sugar
- optional: 1/4 tsp vanilla
*All the ingredients for this recipe are from our pantry and freezer tips.
Instructions
- For best results, put your mixing bowl and whisk attachment in the freezer for 10 minutes or more to chill before you whip the coconut cream.
- With your mixer ready, open up your can of refrigerated coconut milk (or cream), being careful not to tip it and mix the cream and water. Carefully open the can and scoop the thick cream off the top, leaving the water behind for another use (like this tropical jackfruit smoothie bowl!).
- Whip the cream for about 1 minute until it starts to fluff up. Add in the icing sugar and vanilla or any other flavourings. Continue to whisk for 2-3 minutes more until thick and fluffy.
- Use immediately or refrigerate. The cream will continue to thicken and will stay nice and creamy and fluffy for up to 2 weeks!
Notes
Cost Comparison: CAD $2.45 vs. roughly $3.79 for 225g store-bought canned whipped cream. Dairy-free whip typically costs us about $5.49 from 255g.
When you refrigerate a can of coconut milk for 24 hours or more the heavy cream separates from the water. Using only the cream is the key to this quick, fluffy, and tasty whipped cream. Make sure your can doesn’t freeze though! If it’s too far back in my fridge it will freeze and then the cream won’t whip.
Chilling your mixing bowl and whisk attachment for 10 minutes in the freezer will make it easier and quicker to whip up your cream!
You may find results vary between brands of coconut milk. Ensuring your can is full fat is key.
- Category: Dessert
- Method: Mixer
- Cuisine: American