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
Instructions
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.
Notes
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.
Tips for Success
Here’s how to make perfect vegan whipped cream:
Full-fat coconut milk or coconut cream is key. Don’t use the refrigerated cartons or bottles of coconut milk or the cans of lite coconut milk. They won’t whip up into coconut whipped cream!
Sometimes you have to accept defeat. Okay, so this isn’t exactly a tip for success, but here’s the thing: coconut milk can vary from one brand to the next and even one batch to the next. Sometimes, you’ll get a can that won’t whip up into a nice consistency. This is disappointing, but remember that it’s not you, it’s the coconut milk! Try using Native Forest, Whole Foods, or Thai Kitchen for best results.
Too thin? If you find that your coconut whipped cream is not thickening, you can add some tapioca starch to it—a teaspoon at a time should do the trick.
Too thick? If the coconut cream is especially hard, it might be difficult to whip. Add coconut water from the can a tablespoon at a time until the mixture reaches a whipped cream consistency.