Name: Whipped Coconut Cream Recipe
Prep time: 72 h
Cook time: 5 min
Total time: PT-490151H9M16S
Cuisine: Vegan
Ingredients: 1 can (14 oz) full-fat coconut milk or coconut cream, chilled; 1 tablespoon maple syrup or other sugar-free sweetener, to taste; 1 teaspoon vanilla extract; Other flavor extracts (e.g., almond, coconut); Ground spices (e.g., cinnamon); Cocoa powder

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Introduction

Whipped coconut cream is a delicious, dairy-free alternative to traditional whipped cream. Light, fluffy, and naturally sweetened, it’s perfect for frosting cakes, topping desserts, or stirring into your morning coffee.

A single cupcake sits on a white marbled surface, with a light golden brown cake base wrapped in a ridged paper liner. On top is a thick layer of white whipped frosting, swirled smoothly and rising in a spiral that peaks in the center like a soft rosette. The texture of the frosting looks creamy and soft, contrasting with the fluffy, slightly crumbly texture of the cake below. In the background, a glass bowl and a utensil are softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (14 oz) coconut milk or coconut cream, chilled
1 tablespoon maple syrup or other sugar-free sweetener, to taste
1 teaspoon vanilla extract
Optional: other flavor extracts, ground spices (like cinnamon), or cocoa powder

Instructions

Step 1: Chill the can of coconut milk for 1 to 3 days in the refrigerator. This allows the full-fat coconut cream to separate and harden at the top.
Step 2: Before opening, chill a mixing bowl and the beaters of your electric mixer for about 30 minutes to help keep the cream cold and fluffy.
Step 3: Open the can carefully and scoop out only the hardened coconut cream on top, leaving the clear liquid behind. Save the liquid for smoothies or baking, or discard if you prefer.
Step 4: Transfer the solid cream to the chilled bowl. Add maple syrup, vanilla extract, and any optional flavorings.
Step 5: Using a hand mixer, whip the coconut cream until light and fluffy, about 2 to 3 minutes. Be careful not to overwhip, or it may become grainy.
Step 6: Use immediately to frost cakes, cupcakes, or as a topping. You can also pipe it using a chilled pastry bag for decorative swirls.

Tips & Variations

For the best consistency, use cans labeled “full-fat” coconut milk or cream, and ensure they are well chilled.
Add a pinch of cinnamon or cocoa powder for a subtle twist in flavor.
If the whipped cream softens quickly, refrigerate it for 15 minutes before serving to firm up.
Experiment with other sweeteners like agave syrup or powdered sugar, adjusting sweetness to taste.

Storage

Store whipped coconut cream in an airtight container in the refrigerator for up to 2 days. It may separate and become watery over time; simply re-whip briefly to restore fluffiness before serving. For best results, use fresh.

How to Serve

A single cupcake with a light golden-brown cake base, wrapped in a ridged paper liner. On top, there is one thick layer of smooth white frosting, swirled into a tall spiral with soft peaks, creating a fluffy and airy texture. The cupcake is set on a wooden surface with hints of other kitchen items blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coconut milk for whipped cream?

Use full-fat coconut milk or coconut cream that separates well after chilling. Light or low-fat varieties usually won’t whip properly due to lower fat content.

What can I do with the leftover coconut water?

The remaining liquid can be added to smoothies, coffee, or used in baking recipes to add subtle coconut flavor and reduce waste.