This Coconut Whipped Cream is so easy to make you’ll want to make it right now. It’s just two ingredients, is completely vegan and a great whipped cream alternative!
I’ve previewed this coconut whipped cream in several posts, but I finally realised that the amount of questions I was receiving required a separate blog post for it. Yes, it really does taste amazing and is the perfect replacement in your waffles, pancakes and desserts for topping whipped cream. Best part – apart from being delicious it uses unrefined powdered sugar, making it 100% natural!
A great excuse to have even more.
So, what is coconut whipped cream?
It’s coconut cream that’s been thickened in the fridge and whipped together with powdered sugar that results in a thick and creamy vegan whipped cream. This is perfect for if you’re vegan, have allergies, or just want a more natural and lighter whipped cream. It’s my go-to option for whipped cream and I love the numerous amount of uses it has.
What can I use coconut whipped cream for?
So you can use coconut whipped cream for an endless amount of uses. First let me tell you what not to use it for unless you make some modifications. I wouldn’t use it to decorate a cake like frosting. That’s basically about it! It can be used for topping pancakes, waffles, a fruit bowl, on top of dessert (like cake, cupcakes, crispy, cobblers), on ice cream, basically anything your heart desires. It’s your coconut whipped cream world!
You don’t HAVE to use unrefined powdered sugar, but I prefer to use it. I love using this one by Wholesome, which also has tapioca starch so it helps to thicken up your coconut whipped cream. Speaking of thickening up, there is such a thing as having a “dud” coconut milk. Sigh. My usual brand was finished so I grabbed the next one on the shelf, which was apparently used “coconut milk extract”…what? Anyway, my favourite brands are listed right below. If you do get a good coconut milk but it just won’t thicken up, sometimes a tablespoon or less of extra tapioca starch works really well too. Enjoy!
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
If you try this 2-Ingredient Coconut Whipped Cream please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
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14ouncecan of full-fat coconut milk refrigerated overnight (or you can use a can of pure coconut cream)
1/4cuporganic and unrefined powdered sugar - I use this one OR 2 tablespoons maple syrup
Put a can of full-fat coconut milk in your fridge overnight. After being refrigerated overnight, open the can, and scoop out the thick solids out of the jar. That's what you want to use! You can set the liquid that's left-back (the coconut water) in a jar in the fridge or drink it or use it in your smoothies.
Chill your mixer bowl in the freezer for about five minutes before adding those same thick solids out of the jar.
Add it to a standing mixer or a bowl with a hand mixer, and add the powdered sugar. Blend together until thick and creamy.
Scoop into to a bowl and place in the fridge. It will thicken up even more in the fridge. You can use anywhere you would use whipped cream that wouldn't require it to sit out too long.
This recipe is vegan, refined sugar free, and gluten free. If you find that your coconut whipped cream is not thickening up, you can add some tapioca starch to it. The powdered sugar brand uses tapioca starch so that should help, but a tablespoon at a time will definitely do the trick. Don’t add too much or else you’ll end up with a very artificial tasting whipped cream. I like to add about 2 teaspoons.