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How to Make Coconut Whipped Cream (vegan & gluten-free)

A simple step-by-step guide to making Coconut Whipped Cream (vegan & gluten-free) - the best replacement for dairy cream out there!
Prep Time10 minutes
Chilling time for bowl10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: comfort food, gluten-free, vegan
Servings: 4 people
Author: Elizabeth Emery

Ingredients

  • 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)

Instructions

  • 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 tablespoon 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!)

Notes

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) Add in a little of the leftover coconut water if you get any lumps when you're whipping the cream or if it seems a bit too solid. This will make it smoother and help more air get into the cream.
4) Refrigerate. Once made, coconut whipped cream needs to be refrigerated! If stored at room temperature it will become soft and start to melt.