Learn how to make coconut whipped cream, a dairy-free alternative to whipped cream, in this helpful step-by-step tutorial. There are no additives or preservatives in this homemade, vegan version of whipped cream.
I’ve gotta admit, I don’t eat as much dairy as I used to.
I guess I do use sour cream, cheese, and yogurt on a somewhat daily basis, but I don’t habitually drink a glass of milk every morning anymore. Now I’m used to using dairy alternatives like coconut milk.
I didn’t ever think I’d ever be making a substitute for whipped cream out of coconut milk, but here I am. And I’m sure there are a few of you out there who can’t consume dairy products, in which case—this tutorial is for you.
The process is simple and only requires a few ingredients and a few minutes of your time. So let’s get started, shall we?
So here’s what you need: 1 can coconut milk (refrigerated), 1 teaspoon sugar, a medium bowl, a can opener, a spoon, and an immersion blender. You can alternatively use a hand mixer or stand mixer to whip the coconut cream.
I like to use 365 Organic Coconut Milk, but you could use any brand you’d like. As long as it isn’t light coconut milk. Light coconut milk will not set up properly.
When you open the can, there will be a thick layer of coconut cream on top. Use a spoon to scoop it out of the can. Underneath that is basically coconut water. I like to add that to my smoothies, but you can discard it if desired.
Plop the coconut cream into the bowl.
Now grab that handy dandy immersion blender (my personal favorite appliance). Blend on LOW speed and blend the coconut cream until it smooths out, and starts to whip up.
You can stop here if you want unsweetened coconut whipped cream. But if you want it sweetened, continue on with the next step.
I recommend organic unbleached pure cane sugar as a sweetener, although I’ve used honey and maple syrup in the past. I’ve also heard of using coconut sugar to sweeten it.
Add the sugar to the coconut whipped cream.
Blend until combined. And that’s it. It took me only 2 minutes to make and tastes fantastic!
An immersion blender is seriously the best tool for the job when it comes to making whipped cream. It literally took me a minute to get the coconut cream to set up. I got mine from on a thrift store haul, but I’ve heard great things about this KitchenAid Immersion Blender.
Does that not look super delicious? You NEED to make this coconut whipped cream. I won’t judge if you decide to eat it with a spoon. Ahem.
Here’s the recipe:
- 1 (13.5 oz) can organic coconut milk, refrigerated
- 1½ teaspoons organic unbleached pure cane sugar (or sweetener of choice), optional
- Open the can of coconut milk. There will be a thick layer of coconut cream on top. Use a spoon to scoop it out of the can and into a medium bowl.
- Using an immersion blender, whip up the coconut cream until it's smooth and has set up. Add the sugar or sweetener of choice and blend to combine. Serve on whatever you'd like.
One of the many ways you can use coconut whipped cream is dollop some on slice of these extremely delicious German pancakes.