Description
This recipe guides you through making creamy, dairy-free coconut whipped cream that’s perfect for vegans and anyone avoiding dairy. Using canned coconut cream, powdered sugar, and vanilla extract, you can create a light, fluffy topping in minutes that’s ideal for pies, desserts, and more.
Ingredients
Scale
Ingredients
- 1 15-oz. can coconut cream (chilled)
- 2-4 Tbsp. powdered sugar (or stevia packets, to taste)
- 1 tsp. clear vanilla extract
Instructions
- Chill Ingredients and Equipment: Refrigerate the can of coconut cream for at least 4 hours or overnight, and chill your mixing bowl and whisk attachment for at least one hour to ensure optimal whipping results.
- Begin Whipping: Scoop the chilled coconut cream into the cold mixing bowl. Using a stand mixer with a whisk attachment or a handheld mixer, whisk on medium speed for about 2 minutes until the cream starts to thicken.
- Add Sweetener and Flavor: Add 2 to 4 tablespoons of powdered sugar (or stevia packets to taste) along with 1 teaspoon of clear vanilla extract to the partially whipped coconut cream.
- Whip to Desired Consistency: Continue whisking on medium speed for another 1 to 2 minutes until your coconut whipped cream reaches a fluffy and stable texture.
- Adjust Thickness if Needed: If the cream isn’t thick enough, refrigerate it for a few more hours to firm it up before serving.
- Serve or Store: Serve the coconut whipped cream immediately with your favorite desserts like pumpkin pie, or store it in an airtight container in the refrigerator for up to 2 weeks.
Notes
- Be sure to use full-fat coconut cream, not coconut milk, for best results.
- Chilling both the coconut cream and the mixing equipment is crucial for the cream to whip properly.
- Adjust sweetness according to your taste preference using powdered sugar or stevia.
- If the cream separates after storage, simply re-whisk before serving.
- This whipped cream works great as a dairy-free topping for cakes, pies, hot beverages, and fruits.
