Whipped Coconut Cream
Creamy, sweet coconut whipped cream is a quick, easy alternative to traditional whipped cream. Use it on top of puddings, cakes, pies, etc.
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.