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electric beater with whipped coconut cream standing over mixing bowl
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Coconut Whipped Cream

Fluffy, creamy, dairy-free coconut whipped cream! The perfect replacement for standard whipped cream.
Course Dessert
Cuisine American
Cook Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Calories 195kcal
Author Sara

Ingredients

  • 1 can full-fat coconut milk refrigerated overnight (see notes)
  • ½ tsp. pure vanilla extract
  • ½ tbsp. pure maple syrup optional (see notes)

Instructions

  • Ensure your canned coconut milk has been refrigerated overnight.
  • Open the coconut milk and scoop out the solidified cream from the top of the can. Place cream in a small mixing bowl. (You will be left with some coconut water in the can. Save this and use for smoothies, or you can just drink as is.)
  • Add pure vanilla extract and optional maple syrup to mixing bowl. Using a hand held mixer, mix on med-high for 2-3 minutes, or until cream is light an fluffy.
  • Serve immediately, or store in refrigerator until ready to use. Will stay fresh in the fridge for 3-4 days.

Notes

  • The canned coconut milk needs to be refrigerated overnight. This will help the fat (cream) separate from the water (liquid) and allow you to scoop out the cream from the can. 
  • The pure maple syrup is completely optional. Coconut cream is naturally sweet, so I find the added sweetener isn't needed. But, if you'd like some additional sweetness I'd start with ½ tbsp. pure maple syrup and adjust to your taste. 

Nutrition

Calories: 195kcal | Carbohydrates: 4g | Protein: 2g | Fat: 20g | Saturated Fat: 18g | Sodium: 13mg | Potassium: 210mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 17mg | Iron: 3mg