You know that thick, creamy part of the can of coconut milk that you just want to eat with a spoon? Guess what? You can! You can get it all whipped up, excited and fluffy and eat it with a spoon. Or put it on your dessert. Or on top of your coffee, or oatmeal, or pancakes….ooooh the possibilities. Guess what else you can do? Add some cocoa and make it chocolately. Simply amazing!
Since discovering the joy of coconut whipped cream I’ve been putting it on literally everything I eat. It keeps for quite a while in the fridge, and even longer in the freezer so you can always have it on hand if you need a quick topping for a dessert.
I know that coconut whipped cream has been around for a while now, but I’m attempting to post most of my “staple” recipes up on this blog for you all, and this one is decidedly a very important staple.
You can make this whipped cream using a regular can of coconut milk (do not use light) or better yet, find yourself an entire can of coconut cream. I did a happy dance the other day when I found this gem, at an Indian spice shop no less.
This recipe is certainly a plan-ahead deal; you’ll want to chill the can of coconut milk/cream overnight in the fridge, to ensure that the cream is fully separated from the milk and hardened.
About an hour before you’re ready to start your whipped cream, place your mixing bowl and mixers in the fridge as well. I’m sure you’re catching on to the theme by now. Cold is good!!
This is a very important step: when you take the can out of the fridge, flip it upside down before opening. This way, the liquid will be at the top of the can and you can pour it off into another bowl for another use. If you’re using coconut cream, there should be hardly any liquid to pour out.
When you’re ready to whip, whip away!! As I wrote that sentence I caught myself singing “whip, whip it good”. Am I dating myself?
I use about 2 tablespoons of powdered sugar in my coconut whipped cream, but you can adjust this to taste. If you’re making the chocolate coconut whipped cream, add 2 tablespoons of cocoa powder. You may need to add a bit more sweetener, but try without it first and add it slowly.
Whipping takes about 2 minutes, or until you’re happy with the consistency.
There you have it! Plain coconut or chocolate coconut whipped cream. You’ll never go back to plain old whipped cream.
Coconut Whipped Cream - 2 Ways
Yield 3/4-1 cup
Coconut or chocolate-coconut. Either way, this coconut whipped cream will be your new favorite topping for all of your desserts!
- 1 can full-fat coconut milk, or coconut cream*
- 2 tablespoons sweetener, to taste (powdered sugar, honey, maple syrup)
- 1 tsp vanilla bean paste, or vanilla extract
- Optional: 2 tablespoons cocoa powder
- Place the can of coconut milk/cream in the refrigerator to chill for at least 24 hours prior to use. Place your mixing bowl and mixers in the refrigerator 1 hour before beginning the whipped cream.
- Remove the can, and flip upside down. Open the can and pour off all of the liquid into a separate container, to be used for another purpose. Scoop out all of the cream into the chilled mixing bowl.
- Whip the cream at medium-high speed for about 2 minutes, or until fluffy and peaks begin to form. Add in the sweetener, vanilla and cocoa powder (if making chocolate) and continue to mix until the consistency is smooth.
- Use immediately, or keep the whipped cream in the refrigerator until ready to use.
Whipped cream will keep in the refrigerator for up to 1 week in an airtight container, or up to 1 month in the freezer. When ready to use, thaw overnight in refrigerator and then re-whip as needed.
- Using a full can of coconut cream will yield more whipped cream. You may also need to add more sweetener, to taste.