Whipped Coconut Cream Recipe
Whipped Coconut Cream is a luscious, dairy-free alternative to traditional whipped cream made from chilled full-fat coconut milk or cream. Lightly sweetened with maple syrup and flavored with vanilla bean paste, this versatile vegan topping is perfect for frosting cakes, cupcakes, or enhancing your favorite desserts with a creamy texture and subtle coconut flavor.
- Prep Time: 10 minutes (plus 1-3 days chilling time)
- Cook Time: 0 minutes
- Total Time: 1-3 days plus 10 minutes active preparation
- Yield: Approximately 1 to 1 1/2 cups whipped coconut cream
- Category: Dessert Topping
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Base Ingredients
- 1 can (14 oz) full-fat coconut milk or coconut cream, chilled
- 1 tablespoon maple syrup or other sugar-free sweetener, to taste
- 1 teaspoon vanilla bean paste
Optional Flavorings
- Other flavor extracts
- Ground spices such as cinnamon
- Cocoa powder
Instructions
- Chill the Coconut Milk: Place the can of coconut milk in the refrigerator and chill for 1 to 3 days to allow the fat to separate and solidify at the top.
- Prepare Equipment: About 30 minutes before whipping, chill a mixing bowl and the beaters of your electric mixer to keep the coconut cream cold during whipping.
- Separate the Coconut Cream: Open the chilled can carefully and scoop out only the hardened coconut cream that has risen to the top into the chilled bowl. Save or discard the remaining coconut water as desired.
- Whip the Cream: Using a hand mixer, whip the coconut cream with maple syrup, vanilla bean paste, and any optional flavorings until light and fluffy, forming stable peaks.
- Use or Store: Use the whipped coconut cream immediately to frost cakes or cupcakes, or fill it into a chilled pastry bag with a piping tip for decorative swirls. It can also be stored in the refrigerator for short-term use.
Notes
- Ensure the coconut milk is full-fat and has no stabilizers or emulsifiers for proper separation.
- Chilling the bowl and beaters helps the cream whip better and maintain its fluffiness.
- The leftover coconut water from the can can be used in smoothies, baking, or discarded.
- Flavored variations can be made by adding spices or extracts during whipping.
- Whipped coconut cream is best used within a day or two for optimal texture.
Find it online: https://recipeplenty.com/whipped-coconut-cream-recipe/
