Once you try my coconut whipped cream you won’t want to switch back to regular whipped cream.
This guilt-free treat is great to add to my gluten-free oat waffles, banana pancakes, or use on birthday cakes and cupcakes.
Ingredients For Coconut Whipped Cream
All you need is 3 ingredients!
- Chilled coconut milk
- 1 teaspoon vanilla extract
- 1 tablespoon of good quality honey or maple syrup
See the recipe card for quantities.
Instructions
The trick to making good coconut whipped cream is to chill the coconut milk in the fridge for 1-2 days.
This is a step that you cannot miss. It is the key to making the perfect coconut whipped cream.
You also need to chill the mixing bowl and the whisk you are using. I place my whisk in the mixing bowl I intend to use and place them in the freezer for 30min before.
Hint: Be fairly quick when making this recipe as the chilled coconut milk starts to wilt pretty quickly. Once you are done place it in the refrigerator.
Substitutions
- Color – instead of making it plain white color, add a tiny bit ( 1/2 teaspoon ) of defrosted raspberry juice to give it a fun pink color!
Variations For Coconut Whipped Cream
- Maple syrup -use maple syrup instaed of honey.
- Sugar Free – use monkfruit sweeterner instead to make it sugar free, keto and paleo friendly.
Equipment
Use a handheld mixer or a standing mixer.
These mixing bowls are awesome to prevent spills IF you are using a handheld mixer.
Storage
Store in the fridge for 2-5 days in an air-tight container.
Coconut Whipped Cream
Equipment
- 1 Handheld mixer or standing mixer
- 1 mixing bowl
- 1 spatula or spoon
Ingredients
- 1 can coconut milk
- 1 tablespoon honey
- 1 teaspoon vanilla extract
Instructions
- Place the coconut milk into the fridge for 1-2 days
- Then the day you want to make the coconut whipped cream place the mixing whisk and the mixing bowl into the freezer for 30 min before starting to make the coconut whipped cream.
- Scoop out the cream part that is on the top of the coconut milk and place it in the mixing bowl.
- Set aside the liquid part of the milk. You can use this later in soupd or in smoothies.
- Using medium speed start whisking the coconut cream.
- Once the cream is fairly whisked add the vanilla extract and honey
- Whisk again in medium speed until everything is fully mixed
- Enjoy with fresh berries or on top of my gluten-free oat waffles
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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