Coconut Whipped Cream is a really well-kept secret. When I turned vegan, for ages I didn't know how to replace whipped dairy cream in desserts and cakes and I assumed that my days of eating cream were over. At best, I thought I could substitute it for soy versions (this was back in 2012 when the only soy cream options out there were hideous!).
Fortunately, I discovered the joys coconut milk fairly early on in my vegan journey, and haven't looked back since! Coconut milk is fantastic for adding creaminess to any vegan dish, whether that's curry, ice cream or chocolate mousse.
But it's good for so much more than that. If you haven't yet tried coconut whipped cream then you're in for a treat - nothing else comes close to replicating the texture and taste of whipped dairy cream. It's perfect for using any time you'd use regular heavy cream in a dish, whether that's to top a hot drink, to sandwich between chocolate cakes or to serve with a banana split.
Why Should You Try Coconut Whipped Cream?
There are so many reasons to try this delicious dairy substitute, and once you've sampled it you may find you prefer it to regular cream! But here are my favourite...
1) It's light and fluffy when whipped
2) It adds a satisfying creaminess to any dessert
3) It's dairy-free
4) It's vegan
5) You can only slightly taste the coconut
6) It's the closest thing you'll find to dairy cream
How to Make Coconut Whipped Cream - Tips
1) Chill your mixing bowl in the fridge for 10 minutes before whipping.
2) Buy the best quality coconut milk you can, as different brands vary and not all milks are created equal! My current favourite and one that seems to be consistently good is Whole Foods 365 brand.
3) If you get any lumps when you're whipping the cream or if it seems a bit too solid, try adding in a little of the leftover coconut water. This will make it smoother and help more air get into the cream.
4) Once made, coconut whipped cream needs to be refrigerated! If stored at room temperature it will become soft and start to melt.
How to Make Coconut Whipped Cream (vegan & gluten-free)
- 1 400ml can full fat coconut milk, chilled in the fridge overnight (Use the best you can afford - see my tips above for more info)
- Chill a large mixing bowl in the fridge for 10 minutes.
- Remove your can of coconut milk from the fridge after chilling overnight and open it. The milk will have separated into hardened cream and water.
- Scrape out the hardened cream into your bowl, and set aside the water.
- Using a hand mixer (or a stand mixer if you have one), beat the cream on a high setting for 2-3 minutes until it's fluffy.
- (If your cream still feels hard and you're finding lumps, add a small amount of the reserved coconut water (½ tbsp at a time) and keep beating it until it becomes soft and airy.)
- Eat immediately or store the cream in the fridge (it will keep for several days and will become firmer when chilled).
- (Use the remaining coconut water in smoothies or on cereal!)