Tasty & easy to make, this coconut whipped cream is an amazing, dairy-free alternative to traditional whipped cream.

Coconut Whipped 'Cream'
Print Recipe
Servings
12 Servings
Servings
12 Servings
Coconut Whipped 'Cream'
Print Recipe
Servings
12 Servings
Servings
12 Servings
Ingredients
  • 1 can Full Fat Coconut Milk
  • 30 ml Stevia or sweetener of choice
  • 5 ml Vanilla Extract
Servings: Servings
Instructions
  1. Chill coconut cream overnight in the refrigerator overnight.
  2. Mixer Method: Transfer chilled coconut milk to large mixing bowl & whip for ~30s. Add stevia & vanilla and blend until soft peaks start to form (~60s). Use immediately or cover & refrigerate for up to 1 week. OR Magic Bullet Method: lTransfer chilled coconut milk to magic bullet (or blender), add stevia & vanilla and blend until smooth & creamy (~15-30s). Use immediately or cover & refrigerate for up to 1 week.
Recipe Notes
  • Make sure to use full fat coconut milk (light versions typically don't contain enough fat  whip properly).
  • Thickness/consistency of coconut milk can vary a lot between brands (my go-to's are  brand is T&T Coconut Milk & Trader Joes Coconut Cream). Depending on what available at your local stores you may need to do some experimenting before finding the 'right' one.
  • If your coconut milk didn't harden, it may not have chilled long enough OR you may have gotten a can whose fat content is too low (even within brands the content can vary). If this happens, try adding tapioca flour (15-60ml) during the whipping process
PER SERVING
Calories 65
FATS (g) 6.9
CARBS (g) 0.5
PROTEIN (g) 0.5
Fiber 0

*Nutrition info is based on quantities listed in recipe. Adjustments/modifications may alter the macro breakdown


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