How to Make Coconut Whipped Cream
Shaziya
Light, airy, and irresistibly creamy, this Coconut Whipped Cream is a dreamy dairy-free delight that elevates any dessert.
In just 10 minutes of prep, you’ll transform a can of coconut milk into a luxurious treat that’s both vegan and indulgent.
Prep Time 10 minutes mins
Total Time 8 minutes mins
- 2 cans full-fat coconut milk
- 1 teaspoon vanilla extract optional
Place 2 cans of coconut milk upside down in the refrigerator overnight.
The next day, open the cans and carefully scoop out the solidified coconut cream at the top of the can, leaving the liquid behind.
Place the cream in the bowl of a stand mixer fitted with a whisk attachment (or in a medium bowl with a handheld electric mixer).
Whip on high for 3 minutes, or until fluffy and smooth.
If using, add in the vanilla extract and whip for a few seconds to combine.
Serve immediately or store in the refrigerator for up to 2 days.
Keyword coconut cream, dairy-free, easy recipe, vegan dessert, whipped cream