A simple DIY for homemade coconut whipped cream. This ingredient is a delicious dairy-free whipping cream alternative, takes just minutes to prepare, and is vegetarian, vegan, gluten-free, nut-free, Whole30, paleo, and keto-friendly!
If using tinned coconut milk then refrigerating overnight is crucial (or even two days in advance) in the fridge.If you're using homemade coconut cream, then this will also need to be chilled in the fridge - though only for a few hours. I like to chill it in the same mixing bowl I'll be whipping it in.
Step 1: Remove the cans from the fridge and flip the can upside down* then open (this should now have the coconut liquid at the top, to easily drain). Pour out the liquid and what you have remaining is a thick coconut cream, which is what's needed.
Step 2: Using an electric hand mixer, whip the coconut cream until light and fluffy.The cream can look quite grainy and lumpy to begin with but will eventually smooth out and become light and fluffy. Add some of the remaining liquid from the can if the cream is too thick and won't whip nicely- but be careful not to add too much.
I add the vanilla and sweetener only when the cream is very almost at the correct consistency (when hard peak form).Your coconut whipped cream is now ready. Use immediately or place back in the fridge until it's ready to use.
How To Store:
You can store this coconut whipped cream in the fridge for between 1-2 weeks. It will thicken up slightly when chilled and soften when left at room temperature for too long.You may need to re-whip it when removing it from the fridge, to get the same fluffy texture.If you want to freeze the cream then place it in a freezer-safe container/bag for up to a month.
Notes
Note* You could also open the can upright and scoop out the cream.
Make sure to chill the coconut milk In the fridge rather than a quick chill in the freezer. Freezing won’t give it enough time to separate properly.
The cream can look quite ‘lumpy’ for a while but don’t worry, keep whipping and this will eventually become soft and smooth. The time can differ depending on the brand you’re using and your machine so don’t rush the process, this can take up to 15 minutes sometimes!
If you want to use this to frost cupcakes or cakes, then they are best left in the fridge until right before serving or kept in a chilled area. The cream will soften at room temperature.
You can use the leftover liquid coconut water from the coconut milk cans to add to smoothies, use in bread recipes, to thin sauces, etc.
If you use brands that contain guar gum then it’s best to leave the milk in the fridge for even longer, to make sure it has enough time to separate. I’ll often pop it in the fridge for 2 days in advance, just in case.
Though it might seem like a good idea, avoid store-bought ‘coconut cream’ or milk sold in cartons.
You can add additional flavors in the form of spices ( like cinnamon), natural flavorings/extracts, and even citrus zest.
Check out the FAQs section in the post for answers to more questions and additional helpful tips and tricks.