How to Make Whipped Coconut Cream

by Chelsea / Helpful How-Tos and DIY

Whipped coconut cream couldn’t be easier to make. Canned coconut cream + whisk = whipped coconut cream. I’m here telling you about it in case you haven’t yet experienced the fluffy, creamy, sweet coconut bliss that is whipped coconut cream. image

imageCanned coconut cream is a staple in our house. Trader Joe’s was out for a few weeks in a row, and when they finally got it back in stock I bought six cans. Six seemed like the exact amount I could buy for a legitimate purpose without looking like a coconut cream hoarder. But make no mistake: I am a coconut cream hoarder. image

imageWe love it on top of avocado pudding, strawberry crisp, and anywhere you can reasonably justify a dollop of whipped cream (read: just about everywhere). It also makes a killer peanut butter mousse, but that’s another story entirely. I love the convenience of Trader Joe’s canned coconut cream, but you can get the same results with several cans of full-fat coconut milk, chilled overnight. Just scoop out the thick coconut layer that forms at the top of the can, and proceed to whip it up. image

imageWhipped Coconut Cream takes just minutes to make, and is the perfect dairy-free, vegan, paleo-friendly whipped cream alternative. I used this awesome Speed Whisk, which meant I went from opening a can to dolloping whipped cream onto a gorgeous green cake in less than 2 minutes.  A drizzle of raw honey and the seeds from a vanilla bean made this batch extra special, though you can sweeten and flavor your coconut cream however your little heart desires. I’d love to hear how you’re using coconut cream at home! Leave me a comment below, or tag me #bakedgreens on Instagram so we can stay connected! Enjoy, friends!

Whipped Coconut Cream

Chelsea Colbath
Creamy, sweet coconut whipped cream is a quick, easy alternative to traditional whipped cream. Use it on top of puddings, cakes, pies, etc.
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Time 2 minutes

Ingredients
  

  • 1-16 ounce can coconut cream at cold room temperature or chilled in the fridge for a few hours*
  • Optional: 2 Tablespoons raw honey and the seeds from 1 vanilla bean.

Instructions
 

  • 1. Scoop the thick coconut cream from the can into a bowl, leaving behind any liquid. Add honey and vanilla, if using, and whisk until smooth and silky. Coconut cream will not become super fluffy and airy like heavy cream does when whipped, but it should be a thick, creamy consistency.
  • 2. Store in an airtight container in the fridge for up to 1 week. Whipped coconut cream will harden in the fridge, so take it out 10 minutes before you'd like to use it again to achieve a softer consistency. Spread/dollop anywhere you'd typically put whipped cream.

Notes

*I buy whole cans of coconut cream, but full-fat coconut milk can be used instead if you refrigerate the cans overnight. Open the cans, scrape the thick top layer off, and whisk. You may need up to 4 cans of coconut milk to get the same amount of cream in 1 can of coconut cream. Save leftover coconut liquid to use in smoothies and baking.

 

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