Three cheers for vegan, paleo, and soy-free whipped cream! Since cutting soy and almost all dairy from my diet I’ve been missing a dollop of whipped cream on top of my homemade frozen blended coffee drinks. Enter: whipped coconut cream.
It’s way simpler than it sounds. Just chill a can of full fat coconut milk, then scoop out the coconut fat that separates out and solidifies (leaving the watery liquid behind for future smoothie or ice cube making), and whip it just like traditional whipped cream. This will last covered in the fridge for several days, so enjoy a little healthy indulgence!
Whipped Coconut Cream, adapted from The Kitchn
One 15-ounce can full-fat coconut milk
1 tablespoon sugar or more to taste (optional)
1 teaspoon vanilla or more to taste (optional)
Stand mixer or large bowl and hand mixer
- Place can of coconut milk in the refrigerator and leave it there overnight or until well-chilled.
- Open the can of coconut milk. There will be a firm, waxy layer on top. Scoop out this firm layer of coconut cream that has solidified at the top of the can, stopping as soon as you reach the water at the bottom.
- Place this cream in the bowl of a stand mixer, or a large bowl and beat on high speed to whip for 3 to 5 minutes.
- Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.
Has anyone tried making coconut whipped cream with spices or flavors added in? I want to try that next!