Fluffy, light whipped cream, free from dairy? Is it even possible?!? Oh it sure is my friends, it sure is. Fresh whipped coconut cream is so smooth and delicious, you’ll forget it’s dairy free!

I love whipped coconut cream with:

• A spoon
• Coffee
• Fresh berries
• Strawberry Rhubarb Crisp
• Apple Cardamom Crumble
• Gingerbread Cobbler

Some tips for really good whipped coconut cream

1. Really cold cream in a really cold bowl. This keeps the fat in a solid state and allows the cream to maintain it’s structure as it’s whipped.
2. High quality coconut cream. I love Aroy-D. You can find it at Whole Foods and specialty grocery stores. Trader Joes also makes an excellent coconut cream. Light coconut milk will NOT work here, y’all. Embrace the full fat.
3. Whip it longer than you think. You know coconut cream is done when it’s doubled in size. It takes longer than cow dairy. But don’t worry, it won’t turn to butter!

Coconut is a great source of medium chain triglycerides, an easily digestible fatty acid that provides sustained energy. So if your toddler also got up every hour last night like mine did, coconut oil may be a good addition to your plate today. #momlife am I right? Coconut oil is one of our prenatal power superfoods because of its ability to support good gut bacteria and immune health. (1) Are you convinced you need this yet? Well! Let’s get to it!

Whipped Coconut Cream

Liz Winters

Whipped cream that's so light and fluffy you'll forget it's dairy-free!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Chill Time 4 hours hrs

Equipment

• Mixer

Ingredients

  

• 15 oz coconut cream or full fat coconut milk. See notes!
• 1 tsp vanilla extract
• 2 tbsp maple syrup

Instructions

 

• Place sealed can or carton of coconut cream in fridge upside down. Allow to chill for at least 4 hours to get the cream to separate.
• About 30 minutes before you're ready for whipped cream action, place your mixing bowl in the fridge or freezer to cool it down.
• When you're over all this waiting BS, turn your can of coconut cream right side up. Open it and scoop JUST the cream off the top and into your chilled bowl. If you're using pure coconut cream, then this will be the majority of the container. Save the leftover liquid for smoothies!
• Add maple syrup and vanilla to bowl with coconut cream. Beat on high until coconut cream is smooth, fluffy and doubles in size.
• It's best when served the same day. Keeps in fridge for up to 3 days.

Notes

You can also make this with full-fat coconut milk. Chill the coconut milk upside down at least 4 hours, but preferably overnight. 

Turn the can right side up and scoop up the separated cream. The amount of cream you're able to get will vary based on the brand. 

References

1. https://lilynicholsrdn.com/why-coconut-oil-is-better-than-vegetable-oil/