This homemade Coconut Whipped Cream is a great dairy free alternative to whipped cream. It can be used in place of whipped cream in many recipes, serve it with pies, or use as cupcake frosting. Bonus, it has a great flavor!
I can’t believe it took me this long to try making Coconut Whipped Cream. It’s extremely easy and delicious. If you love coconut like I do, I think you’ll love this recipe. You can serve it in place of regular whipped cream in many recipes, such as fresh fruit pies. The coconut whipped cream is also very stable and can be easily used as cupcake frosting.
How to Make Coconut Whipped Cream
The main ingredient is unsweetened coconut cream. This is not the same as coconut milk, but you will find it near the coconut milk at your local grocery store. I got mine at Sprouts. You will need to let the cream coalesce and rise to the surface in the refrigerator overnight since coconut cream also contain coconut water. Do not shake the can!
Scoop out the cream and leave the water behind. You can use the water for smoothies! Beat the cream with some powder sugar and a dash of vanilla extract until stiff peak forms. And just like that, your coconut whipped cream is ready to top pies, tarts, ice cream, and just about anything you desire.
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- 1 - 13.5 oz can of unsweetened coconut cream
- 2 - 3 tablespoon powder sugar
- 1/4 teaspoon of vanilla extract
- Refrigerate coconut cream overnight, scoop out the cream and leave the liquid.
- Add cream to a mixing bowl along with powder sugar and vanilla extract, beat until stiff peak.
- Use as you would regular whipped cream.
Calories are estimated for 1/4 cup serving.
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