How to Make Coconut Whipped Cream (2024)

FAQs

What is coconut whipped cream made of? ›

Coconut whipped cream is a delicious dairy-free and vegan alternative to heavy cream. It's light, fluffy, and can be whipped up in 5 minutes. Just mix together coconut milk, your sweetener of choice, and vanilla extract. Watch how easy it is to make on the step-by-step video below!

Chilling overnight is key or the coconut cream won't harden and will likely be too soft to whip. Before whipping, chill a large mixing bowl in the freezer for 10 minutes! If your coconut whipped cream is too stiff when whipping, add some of the reserved liquid from the can to help it blend smoother and create more air!

Did you know that you can make luscious whipped cream from a can of coconut milk? Here's how! This trick is simple: Chill a can of coconut milk, then scoop out the coconut fat that separates out and solidifies (leaving the watery liquid behind), and whip it just like whipped cream.

What Is Coconut Cream? It's the non-dairy equivalent of heavy cream, derived from the meat of coconuts. Heavy whipping cream is essentially the fat that collects at the top of milk before it's hom*ogenized. Coconut cream is the thicker liquid that rises to the top when coconut milk is made.

If you find that your coconut whipped cream is not thickening up, you can add some tapioca starch to it. The powdered sugar brand uses tapioca starch so that should help, but a tablespoon at a time will definitely do the trick. Don't add too much or else you'll end up with a very artificial tasting whipped cream.

But so far, coconut cream doesn't have many proven health benefits you can count on. Coconut cream is very rich in calories, with 1,060 calories in a cup. However, you'd also be getting 46 grams of saturated fat in that cup, so you may still want to limit it.

The first ingredient, per pictures online, is coconut cream, then water, then sugar. Note: the additive carrageenan is on the ingredient list as well. One serving of two tablespoons has 10 calories, 0.5 grams of fat, two grams of carbohydrates, and one gram of sugar.

The fat content of coconut milk should be roughly that of a dairy-based heavy cream. So, when a recipe calls for heavy cream, you just make a one-to-one substitution with coconut milk – so long as the fat content matches up.

Please only use powdered sugar. Granulated sugars will make your vegan whipped cream grainy and liquid sugars will make the coconut cream runny and impossible to whip into stiff peaks. To ensure your whipped cream is vegan, use organic powdered sugar.

Coconut to water ratio: Canned coconut milk is typically made of one part shredded coconut to two parts water. Coconut cream is made of four parts shredded coconut to one part water. Consistency: Coconut milk has a thinner consistency, while coconut cream has a much thicker and creamier consistency.

Why did my coconut whipped cream curdle? ›

Being a 100% natural product, our Coconut Milk / Creams have a low solidifying temperature of around 14°C, if the temperature falls below this the contents may solidify. Sometimes in cold weather, even when kept in a pantry our Coconut Milk/Cream may solidify or curdle.

It won't be as fluffy as real whipped cream gets. Add more powdered sugar, to taste, depending on how sweet you like it. Use immediately or store in a covered container in the refrigerator for about a week. It can also be frozen, though the texture will change slightly.

First, it's nearly impossible to overwhip—you won't get to the same weird buttery place you would if you took heavy cream too far. “I'm no coconut cream scientist,” admits Reynoso, “but it seems like coconut cream can't be overwhipped. It only whips to soft or medium-soft peaks.”

Heavy cream has signficantly more Vitamin D than coconut cream. Coconut cream is a great source of dietary fiber and iron, and it is an excellent source of potassium. Both coconut cream and heavy cream are high in calories and saturated fat. Coconut cream has signficantly less cholesterol than heavy cream.

Coconut whipped cream tastes lightly sweet, with a hint of vanilla and coconut flavor. The coconut taste isn't overwhelming, so it pairs nicely with almost any recipe!

Yes, the coconut and almond varieties are vegan.

Powdered sugar: Sugar is used to sweeten the coconut cream and perfectly sweetens it into vegan-friendly whipped cream. Please only use powdered sugar. Granulated sugars will make your vegan whipped cream grainy and liquid sugars will make the coconut cream runny and impossible to whip into stiff peaks.