Coconut Whipped Cream

Light and fluffy coconut whipped cream is a dairy-free alternative to whipped heavy cream, made with only 2 ingredients!

Course Breakfast, Desserts

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 75

14 ounce can of full-fat coconut milk refrigerated overnight (or you can use a can of pure coconut cream)
1/4 cup organic 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.
You can store leftover coconut whipped cream in the fridge for up to 5 days. Keep in mind that you may need to whip it again before serving.