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Whipped Coconut Cream

Jul 27, 2016 · Leave a Comment

Whipped Coconut Cream. It's easy to make whipped coconut cream from a can of coconut milk and a little vanilla.

Whipped coconut cream was one of those “easy” recipes that tripped me up. Lots of people talked about how easy it was to make. You just scooped the coconut cream from the top of a can of full-fat coconut milk and whipped it up. That’s it. No problem, right?

Wrong!

Each time I tried, I somehow ended up with a can of coconut milk that did not get the nice, firm layer of coconut cream on top. after chilling. It drove me bonkers. BONKERS!

As they say, ingredients matter, especially in a recipe as simple as this one, so I switched brands of coconut milk. That did the trick. When I opened up the can and saw the prized hard layer of coconut cream, I did a little happy dance. Ever since then, I’ve had no problem making whipped coconut cream. And, I have to say, folks were right. This recipe is really easy to make! (As long as your coconut milk cooperates!)

Whipped Coconut Cream: Whipping It Up

Whipped Coconut Cream takes only minutes to make!

Throw your can in the fridge overnight to firm up the fatty coconut cream. If the coconut milk doesn’t turn solid when chilled, I suggest looking for a different brand. (My favorite is Golden Star brand. It only contains two ingredients: coconut and water.)

Whipped Coconut Cream tastes just like regular whipped cream!

Scoop the chilled coconut cream into a bowl. If you’re using full-fat coconut milk, there might be a little watery coconut milk under the coconut cream. Don’t use this. It waters down the coconut cream, making it harder to whip. (You don’t need to ditch the coconut milk. Add it to a smoothie or drink as-is. The coconut milk is tasty stuff!)

Whipped coconut cream is a fantastic dairy-free replacement for whipped cream.

It’s up to you whether or not to sweeten the coconut cream. I prefer it with some sweetness. If you follow a grain-free diet, use a grain-free powdered sugar. (Either homemade paleo powdered sugar or a grain-free store bought brand.) If you aren’t grain-free, traditional powdered sugar works just fine.

I suggest adding a splash of vanilla. It takes the whipped coconut cream from “Oh! This is good!” to “Ohhhhhhh….this is goooooooood. I want more!”

Whipped Coconut Cream is a perfect dairy-free replacement for traditional whipped cream. Easy to make!

Whip the coconut cream until thick. You can use a handheld whisk or electric mixer. Be patient with it. Coconut cream takes a little longer to whip up than whipped cream.

That’s it!

Use it right away or store in the fridge. When you store it, the coconut cream firms up quite a bit. Whip it a little before serving and allow it to come to room temperature for the best flavor and texture.

Print

Whipped Coconut Cream

For whipped coconut cream, be sure to use coconut cream or full-fat coconut milk. And remember to chill before whipping!
Prep Time 10 minutes
Total Time 10 minutes
Author GlutenFreeBaking.com Elizabeth Barbone

Ingredients

  • 1 (13.5 ounces) can full fat coconut milk
  • 1/4 cup powdered sugar (1 ounce; 28 grams)
  • 1 teaspoon vanilla extract

Instructions

  1. Place the can in the refrigerator. Chill overnight.
  2. Open the can of coconut milk and scoop out the hard coconut cream. (If after an overnight chill, there isn’t a layer of hard coconut cream, you can’t make whipped coconut with that brand of coconut milk.)
  3. Place the coconut cream in a small mixing bowl. Use a handheld mixer and whip until light and fluffy. (Sometimes it looks a little gray. This is normal.) In a slow and steady steam, pour in the sugar and vanilla extract. Whip until combined.
  4. Serve. Whipped coconut cream lasts about two days in the refrigerator. Rewhip before serving.

 

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I'm Elizabeth. Welcome to GlutenFreeBaking.com --- a judgement-free baking space. Here you'll find easy recipes, product reviews, and other good stuff that makes gluten-free living easy and a lot more fun! [Read More]
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