Recipe for Vegan Whipped Cream
You might be wondering how to create coconut vegan whipped cream using canned coconut milk. This coconut whip is the ideal complement to your dairy-free sweets since it is a delectable dairy-free, paleo, whole30, vegan alternative to dairy whipping cream.
Vegan Light and Fluffy Whipped Cream
Even while the availability of commercial dairy substitutes is growing, many nations still lack access to store-bought whipped cream.
And for those who can, they are sometimes rather expensive! Fortunately, we can make a lovely, light, and fluffy coconut vegan whipped cream using full-fat canned coconut milk, which is something we almost always have in our pantry.
Whipped cream made with coconut has a slightly higher density. Although it doesn't whip up as well as dairy whipped cream, it still makes a tasty topping for baked goods, ice cream, beverages, and desserts.
The best part is that this coconut whipped cream is suitable for a variety of diets (including vegan, dairy-free, whole30, keto, and paleo), making it a fantastic complement to any large event.
We already had plans to use it to top our pecan and apple pie for Thanksgiving. Additionally, all you need to whip coconut cream is a couple cans of full-fat coconut milk and a short amount of time.
The Components
Coconut milk: To prepare this coconut milk whipped cream recipe, you'll need cans of full-fat coconut milk that have been chilled overnight (or longer) in the refrigerator to separate the cream (what we need) from the water.
You may also use coconut cream in a can but stay away from cartons and other varieties since they won't work.
Although it is strictly optional, vanilla extract makes the whipped coconut milk cream the ideal dessert garnish.
Sugar: It's preferable to use granulated or powdered sugar (you may use white sugar, coconut sugar, date sugar, or sugar-free sugars like erythritol if you prefer) since liquid choices can cause the whipped coconut cream to become heavy and lose its whippiness.
However, feel free to add a liquid if your coconut whipped cream has worked well or is exceptionally thick (like maple syrup, brown rice syrup, etc.)
Which type of coconut milk is best to use?
The brand of coconut milk you choose is one of the key elements in making coconut whipped cream that turns out successfully. Others that we've tested just don't seem to work (for reasons we're not fully clear of). Some brands have additives that will alter the whipping. So, for help picking your coconut milk brand, here are some top suggestions.
Use a brand that doesn't have a lot of extra additives, especially stabilizers and substances like guar gum. This is our #1 advice.
Additionally, be sure to use full-fat coconut milk and not a light kind.
Last but not least, these are the finest brands we've been able to try to produce coconut whipped cream: Thai Kitchen, 365 Organic, Native Forest, and Aroy-D (in no particular order).
Even when using all the advice, there are situations when a can won't whip well. We always advise placing a couple cans in the refrigerator at once because of this.
How to Prepare Whipped Coconut Cream?
For a comprehensive list of ingredients and recipe instructions, scroll down to the recipe card.
First, overnight chill the can of coconut milk (for at least 10 hours, though we prefer to leave it for 24 when possible - or longer). This will make it possible for the coconut water and thick coconut cream to separate (all we need is the cream).
The coconut water that is left over doesn't need to be wasted. This may be used in sauces, baking, and other dishes.
Turning the can over and opening it is the first step in making coconut whipped cream. Now that the coconut water is on top, it can be easily drained. After that, add the medium mixing bowl with the thick coconut cream.
As soon as possible, whip the coconut cream on high speed with a stand mixer or hand mixer fitted with a whisk attachment until it is light and fluffy (this could take 2 minutes to as long as 8).
Scrape down the bowl as necessary. Once the vegan whipped cream has already formed firm peaks, add the sugar and vanilla gradually.
After one last tasting and any necessary flavor adjustments, savor it.
The vegan cream will go through various phases as you whisk it.
Although it could initially appear gritty, lumpy, or honestly curdled, it should gradually become smooth, light, and fluffy.
If you discover that the vegan cream is too thick and is preventing good whipping, you may either use a liquid sweetener or add a little bit of the can's liquid (one spoonful at a time).
How Do You Store?
The coconut whipped cream may be prepared ahead of time and used right away, or it can be refrigerated for 7 to 10 days in an airtight container. It will thicken as it chills (and out of the fridge, it will become too soft and lose its shape). You might need to give it a tiny whip before using it to give it a fluffy, airy texture once again.
The coconut milk whipped cream can also be frozen for up to a month (in an airtight Ziplock or Stasher bag). However, once it has thawed, you'll probably need to whip it again.
Serving Suggestions
Naturally, this vegan whipped cream is the ideal substitution for dairy whipped cream. This implies that you may utilize it in all of your preferred methods, such as:
For a quick snack or dessert, drizzle over fresh fruit.
Icing for cakes and cupcakes that are healthier.
Delicacies made with ice cream or on its foundation
Add some to your French toast, waffles, and pancakes.
Decorate pastries that won't cause the cream to melt, such as tarts, cheesecake (like this banana cheesecake), pies, and other chilled sweets. Or drizzle warm pastries with it (like apple pie). For a quick snack or dessert, drizzle over fresh fruit.
Icing for cakes and cupcakes that are healthier.
Delicacies made with ice cream or on its foundation
Add some to your French toast, waffles, and pancakes.
To use as a topping for beverages like homemade vegan milkshakes, frappuccinos, and other cold beverages (like this Cinnamon & Hemp Seed Coffee Shake). Although it will melt very rapidly (which we don't mind), you could also use it for hot chocolate.
Whipped coconut cream is one of several dairy-free foundation alternatives you may use to make a wonderful vegan mousse.
Vegan Whipped Cream FAQs
Can I swap whipping cream with coconut cream? Absolutely! In place of vegan heavy cream or whipping cream, we frequently use coconut cream.
When compared to dairy whipping cream, is coconut whipping cream healthier? Yes, that's what we'd say. In addition to having less cholesterol, coconut milk also has higher fiber, as well as several vitamins and minerals.
These include potassium, folate, thiamin, folate, iron, and vitamin B6. The best part is that coconut whip is vegan, paleo, keto, and naturally dairy-free. The only thing to keep in mind is that coconut cream still has a lot of calories—about the same as dairy cream—and should be consumed in moderation.
Does whipped coconut cream melt? Yes, keeping the whipped cream cold is essential. Make careful to keep any desserts you use refrigerated until just before serving. The whipped coconut cream will naturally soften and "melt" as it warms up (losing the whipped consistency).
How can runny coconut whipped cream be fixed? If the coconut cream is too thin, you might be able to thicken the mixture by adding more powdered sugar or starch (such as tapioca starch). A little coconut oil could also be helpful, but you'll need to cool it first to let the oil thicken before trying to whip it again.
In fact, it could be advantageous to put the mixture in the fridge anyway. It's crucial to remember that certain cans simply don't seem to want to whip correctly, despite your best efforts. Simply said, it appears that everyone experiences this.
Top Notes and Tips for Recipes
Avoid chemicals like stabilizers, since we've had uneven success utilizing guar gum cans (our best advice is to chill any with guar gum for at least two days, instead of one, as that can help). However, we generally think that using coconut milk devoid of stabilizers and chemicals is ideal.
The key to making coconut milk whipped cream is to keep everything cold, so chill the bowl. Before whipping, the bowl can be chilled in the refrigerator for 30 to 40 minutes.
The flavor does have a faint coconut flavor, which I'm scared to mention if you're not a lover of coconut. It's still there even though the vanilla and sugar help to offset it slightly.
Any other flavors should be added simultaneously as vanilla and sugar. This whipped coconut cream may be flavored with other extracts (mint, orange, coffee, etc.) and spices (cinnamon, pumpkin pie spice, etc.).
Don't speed up the chilling process. You might be tempted to put the can in the freezer rather than the refrigerator for an extended period of time. Even if we tried, this wouldn't function the same way.
It won't always work: Regrettably, after creating coconut whipped cream for many years, we discovered that occasionally, it simply doesn't want to cooperate. Therefore, if you've tried all the advice and it's still not working, don't worry—you're probably not doing something incorrectly.
Use that can to add to other recipes that don't call for whipping, then try the recipe again with a different brand or can (we always recommend keeping a few in the fridge, just in case). Unfortunately, the constancy of this method isn't well established.
INGREDIENTS
- 13.5 ounces of full-fat coconut milk in a can
- Vanilla extract, 2 teaspoons
- Sugar, 3 to 4 teaspoons, to taste
INSTRUCTIONS
Overnight, put the coconut milk can in the fridge.
Open the coconut milk can with caution and carefully pour the water out.
The cream ought to remain in the can. Pour this into a bowl and beat with a hand mixer on high for 5 to 7 minutes or until frothy. Add the sugar and vanilla mixture.
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