Made with just 4 simple ingredients, this vegan and dairy-free coconut whipped cream recipe is light and fluffy with a smooth texture. Top pies, berries, hot chocolate, and so much more with this whipped cream substitute. Plus, we include our top tips and tricks for making sure this coconut whipped cream holds its shape, and isn’t too oily or heavy. The secret is in the coconut cream you use!
1cancoconut cream(14oz can - Refrigerated overnight or 24 hours)
1tspvanilla extract
Sweetener, to taste(I either use maple syrup, erythritol or munk fruit drops)
Cinnamon, to taste
Instructions
Start by placing your can of coconut cream in the fridge overnight, or 24 hours is even better.
Chill a metal bowl in the freezer for 10 minutes before you make your whipped coconut cream.
Once bowl is chilled, scoop the solid cream out of the can and into the bowl. Reserve the leftover water at the bottom of the can in case you need to thin out your whipped cream.
Use a hand or stand mixer with a whisk attachment and mix the the coconut cream until stiff peaks begin to form. If it is too thick, pour a little of the coconut water from the can into your bowl as you mix until the consistency feels right to you.
Once you are satisfied with the consistency, mix in vanilla extract, sweetener and cinnamon (if using) with a spoon. Serve immediately or cover and store in the fridge until you're ready to serve.