Coconut Milk Whipped Cream
Light and fluffy whipped cream made from a can of coconut milk!
If dairy is a complication for you, there are plenty of dairy free options available. Dairy free recipes are applicable to the paleo and vegan diet, a win for both! This coconut milk whipped cream recipe is made with canned coconut milk and has a very similar taste and texture to regular whipped cream. It can be used in a variety of recipes, such as a simple topping for fruit, paleo ice cream or pies. It also can be used as a coffee creamer! Yum! Additionally, you can add different spices such as cinnamon, cardamom, or nutmeg. This recipe is a simple, go-to staple with multiple uses. And it really takes just minutes to make.
How to Make Coconut Milk Whipped Cream
The first step is to purchase a can of full fat coconut milk. This is not the watered down version in cartons, which is not what you want. There are also cans of light or reduced fat, which also isn't ideal as it doesn't contain enough fat. Cans of the full fat version are readily available in most stores. Coconut cream is another usable option, though I prefer the milk as there are fewer calories.
The day prior (or a couple days prior) to making this recipe, place the can in the refrigerator. This is an important step so it hardens and is not in liquid form. Then begin by scooping out the white solids from the can and place into a deep bowl or stand mixer bowl. Try not to scoop any liquid from the can, which an be discarded.
Then take your hand mixer or stand mixer and start whipping. After about a minute or so you'll see it turn light and fluffy, just like whipped cream. Once it has this appearance, add the maple syrup and vanilla extract. Mix again until blended.
Use your coconut milk whipped cream on a variety of desserts, fruits, or in coffee. Enjoy!
Storage
Use immediately or store in the refrigerator for up to a week. Give the coconut milk whipped cream a stir prior to use. This will help to fluff it up again to make it light and creamy.
Coconut Milk Whipped Cream
Equipment
- 1 hand mixer or stand mixer
Ingredients
- 1 can full fat coconut milk
- 3 tbsp pure maple syrup
- 1/2 tsp vanilla extract
Instructions
- One day prior, place a can of coconut milk in the refrigerator overnight.
- When ready to make, remove the can from the refrigerator. Scrape out the hardened coconut milk at the top of the can and put into a medium sized bowl or stand mixer bowl. Try to avoid scooping out any liquid, which can be discarded.
- Using an electric mixer or whisk, mix the hardened coconut milk until light and fluffy like whipped cream. Add the maple syrup and vanilla extract and mix again until combined. Place in the refrigerator until ready for use.
- Leftovers can be stored in an airtight container in the refrigerator for up to a week. Lightly whisk to prior to use.
Very tasty recipe!