Did you know that you can actually make delicious dairy free whipped cream? You need nothing more than a can of coconut milk and your favorite sweetener. No weird chemicals or creepy additives. I learned about this just recently from my friend Skya of Ola Loa Wellness. I’m very excited to share it with you.
One plan ahead thing to remember – the coconut milk needs to be chilled or it won’t whip. So put it in the freezer for 2 hours or refrigerate it for at least 8 hours. I have been storing a couple of cans in the refrigerator for those emergency coconut whipped cream situations.
After having made many batches of coconut whipped cream since I posted this recipe, I need to add this addendum: coconut whipped cream can be finicky stuff. It’s simple to make but the fluffiness of the final result depends on which can of coconut milk you buy and how well the solids separate from the liquid. If you’re serving it on the side, the stiffness of the end result is not that critical. But if you plan to use it as a cake topping then you want it to be firm. In my experience coconut cream doesn’t get as firm as whipped cream, but it can do as a cake topping if you use the right brand of coconut milk, let it chill before using, and put on the cake right before serving. It works well on cupcakes because you’re only using a little per cupcake so it doesn’t’ need to be that stiff. Not doing much to sell this am I? It tastes great, looks wonderful, and is good for you. But I don’t want anyone getting frustrated.
So here’s what I’ve discovered: Thai Kitchen and Natural Value work the best. Whole Foods’ 360 brand doesn’t work well at all. That being said, not all brands work as well all the time. So if your coconut cream isn’t as fluffy as the last time you made it, it’s them not you.
One more thing – once the coconut cream has fluffed up, after about 3-5 minutes, beating for longer won’t make it firmer. It actually seems to deflate it a bit.
- 1 (13.5 ounce) can full fat coconut milk, chilled in the refrigerator for 8 hours or overnight or in the freezer for 2 hours (must be full-fat and cold or it won't work). Recommend Thai Kitchen or Natural Value.
- Note: you want coconut milk, not coconut cream or a coconut juice beverage
- 1/4 cup xylitol or the sweetener of your choice
- 1 teaspoon vanilla
- Remove chilled coconut milk can from the refrigerator or freezer and flip upside down. The coconut water separates from the coconut milk and sinks to the bottom of the can. Flipping the can makes it easy to pour off the coconut water. Open can and pour off the clearish coconut water. Depending on the brand, this may be up to half the can.
- Pour coconut solids (depending on the brand this will vary from solid to a more thick white liquid) into a large bowl or the bowl of a standing mixer. Add xylitol and vanilla.
- Beat with a hand or standing mixer until thick and fluffy. Taste mid-beating and add more sweetener to taste.
- Refrigerate until ready to use.
- Note: See the addendum at the bottom of the recipe blurb for a discussion of cream fluffiness.