Whipped Coconut Creamfeatured
This Whipped Coconut Cream is a game changer! The idea first caught my eye ages ago on Angela’s vegan blog and I don’t know what took me so long to finally try it, but now that I have, I’m making up for lost time. It is absolute perfection over fresh berries and some crumbled meringues on top. It’s amazing with my favorite Coconut Cashew Granola. I’ve even been adding a spoonful to my morning coffee! I’m telling you, obsessed.
This whipped coconut cream is so creamy and decadent, you’d never guess it’s dairy-free. It is so downright delicious I think I even prefer it to regular whipped cream. It’s actually much more convenient to whip up on the fly too. I don’t always have heavy whipping cream in the fridge, but I always try to keep a few cans of coconut cream in stock.
To make whipped coconut cream, you want full-fat, unsweetened coconut milk. I swear by Trader Joe’s Coconut Cream, which is all cream and just a little water. I adore this stuff. Quite possibly my #1 favorite Trader Joe’s product.
Stick the can in the fridge overnight so that the cream solidifies and separates from the coconut water. I just perpetually keep a few cans in the fridge so that it’s always at the ready!
Now when you’re ready to make the whipped cream, grab your can and flip it upside down before opening it. While the can was in the fridge, all the cream rose to the top, so the water is all at the bottom. Opening from the bottom lets you drain it off easily! So smaht. Pour off the liquid and drink it straight up or save it for a smoothie! If you’re using Trader Joe’s Coconut Cream, you’ll notice that there’s only a few teaspoons or so of water. This means more cream for the whipping! Other brands of coconut milk will have varying ratios of cream to water.
Spoon out the hardened cream into a large mixing bowl.
Sift in the confectioner’s sugar so there are no big lumps.
And whisk whisk whisk until you get smooth, soft peaks.
I want to nosedive into those billowing slopes of coconut cream.
So creamy and decadent, you’d never guess it’s dairy-free! Use it like you’d use regular whipped cream – serve over fresh berries, put a dollop on your favorite pie, I even like adding a spoonful to my morning coffee.
- 14 oz can of full-fat, unsweetened coconut milk (Recommended: Trader Joe’s Coconut Cream)
- 3 tablespoons confectioner’s sugar
- Place the can of coconut milk in the fridge overnight so that the cream solidifies and separates from the water.
- Flip the can upside down and open the can. Since all the cream rises to the top, the water will be at the bottom. Opening from the bottom will let you drain it off easily! Pour off the liquid (drink it straight up or save it for a smoothie!).
- Spoon out the hardened cream into a large mixing bowl. Sift in the confectioner’s sugar. Whisk together until you get smooth, soft peaks.
- Resist the urge to stick your face in the bowl.
Leftovers can be stored in the fridge for 1-2 weeks in an airtight container. It will firm up, just re-whip it when you need it.
Recipe Source: LickMySpoon.com.
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