HOW TO MAKE COCONUT WHIPPING CREAM (Refined sugar-free, Vegan)
Light, fluffy coconut whipping cream made with simple, vegan ingredients. Dairy-free, naturally sweetened, and perfect for topping your favorite desserts!
Equipment
- 1 Metal or glass mixing bowl
- Electric hand mixer or stand mixer
Ingredients
- 1 13.5 oz can full-fat coconut milk (400 ml full-fat coconut milk, refrigerated at least overnight)
- 1 to 2 Tbsp pure maple syrup
- 1/2 tsp vanilla extract (optional, for flavor)
- 1 Pinch sea salt (optional, enhances flavor)
Instructions
- Refrigerate the Coconut Milk: Place the can of full-fat coconut milk in the refrigerator overnight. This helps the coconut cream separate from the coconut water.
- Prepare the Coconut Cream: After chilling, open the can and scoop out the solidified coconut cream that has risen to the top. Avoid the liquid at the bottom, which can be reserved for other recipes like smoothies.
- Whip the Coconut Cream: Transfer the thick coconut cream to a mixing bowl. Using a hand mixer or a stand mixer with a whisk attachment, whip the cream on medium-high speed for about 3-5 minutes until it becomes light and fluffy.
- Add Sweetener and Flavor: Once whipped, add the maple syrup, vanilla extract if using, and a pinch of sea salt if desired. Continue whipping for another 1-2 minutes until well combined.
- Chill (Optional): If the cream softens while whipping, refrigerate it for 15-30 minutes before using it to top your cake for a firmer texture.
Notes
- Chill the Coconut Milk: Make sure to chill the coconut milk for at least 24 hours in the refrigerator. This ensures the cream separates from the liquid for the best whipping results.
- Bowl and Beaters: Using a metal or glass bowl and chilling it for 20 minutes in the freezer helps the cream whip up to its fluffiest texture.
- Sweetness Level: Adjust the amount of maple syrup to suit your taste. You can also leave it out if you prefer an unsweetened version.
- Consistency: If the whipped cream softens, place it in the refrigerator for 15-30 minutes to firm up before serving.
- Coconut Milk Brands: Not all coconut milk brands work well for whipping. For best results, use full-fat coconut milk or coconut cream from brands like Savoy, Aroy-D, or Native Forest.
- Extra Cans: Sometimes, even with the best preparation, a can of coconut milk might not whip correctly. It's a good idea to chill a few cans at once, just in case.
- Leftovers: Store any leftovers in an airtight container in the fridge. It may firm up when chilled; simply give it a quick whip before using again.