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Coconut Whipped Cream
Discover how to make light, fluffy coconut whipped cream - a delicious, dairy-free dessert topping. Perfect for vegans and gluten-free diets.
Course
Dessert
Cuisine
worldwide
Keyword
coconut milk, sugar
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
10
Author
Corrie
Ingredients
1
can of full-fat coconut milk
2-3
tablespoons
of powdered sugar
adjust to taste
1
teaspoon
of vanilla extract
A pinch of salt
Zest of ½ a lemon
optional
Instructions
Chill your coconut milk, mixing bowl, and beaters overnight.
Open the can of coconut milk, scoop out the solid part that has risen to the top, and place it in your chilled bowl.
Beat on high speed until it begins to thicken and peak.
Add the powdered sugar, vanilla extract, salt, and lemon zest, then continue to beat until fluffy.
Taste and adjust the sweetness if needed.
Notes
Chill the can of coconut milk in the refrigerator overnight. This allows the fat and liquid to separate, making it easier to whip.
Chill your mixing bowl and beaters in the freezer for 15-20 minutes before whipping. This helps the cream to whip up faster and stay stable.
Avoid over-beating the cream, as it may become too thick or grainy.
If your whipped cream is too thick, you can add a bit of the leftover coconut liquid to thin it out.
Store any leftovers in an airtight container in the fridge. It should last for up to a week.