December 25th, 2024
Recipes
Coconut Whipped Cream
Valentina P
- Difficulty
•
- Time 10"
Want to know how to make coconut whipped cream? Just chill and blend, it's that easy! Recipe makes enough for 8 to 10 cupcakes. Check out the extra flavor options below.
How To MakeDiet Type: Plant-based
Shopping List
-
For the Classic
- 1 (13.5 ounce) can full-fat coconut milk, refrigerated overnight (Note 1)
- 1 tablespoon sugar, maple syrup, or honey (optional)
- 1 teaspoon vanilla extract For Strawberry Flavor
- 4 strawberries, chopped (adjust to taste) For Cinnamon Flavor
- 1 tablespoon smooth almond butter + 1 teaspoon cinnamon
Instructions
- Step 1: Refrigerate the coconut milk, in the can or carton, overnight.
- Step 2: Open the coconut milk and scoop out the hardened coconut cream at the top. It should be about 1 cup's worth. Reserve the remaining coconut water for later (tastes great in smoothies).
- Step 3: Place the coconut cream in a mixing bowl. Use a hand mixer to whip the coconut cream until fluffy. Add the sweetener, vanilla and any optional mix-ins. Whip for one minute, or until thick and creamy. If it seems too thick, add in some of the reserved coconut water, a few spoonfuls at a time (we use about 3 spoonfuls).
- Serve: Enjoy the whipped coconut cream immediately in Strawberries and Cream Parfaits or Paleo Cinnamon Cupcakes or refrigerate in an airtight container until ready to use.
Recipe Notes
Note 1: Some brands will work better than others here. Our favorite brands are Native Forest (canned), 365 Organic, and Arroy-D Coconut Cream (from a carton).
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Coconut Whipped Cream
PT10M 1 (13.5 ounce) can full-fat coconut milk, refrigerated overnight (Note 1) 1 tablespoon sugar, maple syrup, or honey (optional) 1 teaspoon vanilla extract 4 strawberries, chopped (adjust to taste) 1 tablespoon smooth almond butter + 1 teaspoon cinnamon Gluten Free Paleo Vegan Low-Carb 1 Servings
Ingredients:
