Last Updated on March 26, 2022
This Whipped Coconut Cream is a healthy vegan alternative to a heavy whipped cream.
It uses simple ingredients, it’s fluffy, light, and takes no time at all to whip up!
What I love about this whipped cream is that it can be used exactly the same way you would use a heavy whipped cream.
What are some ways to use this whipped cream?
Try it on desserts, such as the Easy Homemade Vanilla Pudding, the Vegan Chocolate Pudding, the Vegan Strawberry Shortcake, the Vegan Apple Pie Bar, or a Old Fashioned Raw Apple Cake.
It will also compliment your breakfast by adding a dollop to the Vegan Buttermilk Pancakes.
You can also enjoy this whipped cream on top of a hot beverage, such as a Homemade Vegan Chai.
Another great way to enjoy this cream is to top your fruit!
Or why not try it as a fruit dip.
Whether you are vegan or not, you will enjoy the sweet, creamy, and fluffy cream.
What ingredients are needed to make this whipped cream
- Coconut Milk – You must use canned full fat coconut milk. Look for the cans on the shelf not in the refrigerator section. Make sure to put the cans of coconut milk into the refrigerator a day or two ahead of making this for a perfect whipped cream.
- Arrowroot or Tapioca Flour – I prefer tapioca flour, but I have used arrowroot for this cream. Adding this flour will give the whipped cream a thicker and firmer peaks. Some recipes call for a powdered sugar instead of the tapioca or arrowroot. I prefer a less sweet whipped cream this is why I use the tapioca flour.
- Real Maple Syrup – Maple syrup will give this whipped cream a slight maple flavor with hints of caramel and vanilla, and add just the right amount of sweetness.
- Pure Vanilla Extract – The vanilla extract will give the whipped cream a slight vanilla flavor.
How to make this Whipped Coconut Cream
A day or two before making this whipped cream, put the 2 cans of coconut milk in the refrigerator.
Remove the 2 cans of coconut milk from the refrigerator. (It is very important not to shake the cans, you want the cream to be separated from the water.)
Open the 2 cans of coconut milk and skim the fat off the liquid, put into a mixing bowl and keep the liquid for another recipe.
Start blending the coconut fat and slowly add the tapioca flour, maple syrup, and vanilla.
Blend until the coconut thickens and you get a firm peak.
Now it is ready to top your favorite dessert, beverage, or fruit.
This Whipped Coconut Cream should be stored in a covered container in the refrigerator.
NOTES
Why not try different flavors! Add Cocoa Powder, Cinnamon, or some other unique spice to your Whipped Coconut Cream!
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Whipped Coconut Cream
Equipment
- hand or free-standing mixer
Ingredients
- 2 14oz. cans of Coconut milk, full fat. This is in the canned foods area in the grocery stores, it is not in the refrigerator or cooler area.
- 6 Tbsp. Arrowroot or Tapioca Flour
- 6 Tbsp. Real Maple Syrup
- 4 tsp. Pure Vanilla Extract
Instructions
- A day or two before making this whipped cream, put the 2 cans of coconut milk in the refrigerator.
- Remove the 2 cans of coconut milk from the refrigerator. (It is very important not to shake the cans, you want the cream to be separated from the water.)
- Open the 2 cans of coconut milk and skim the fat off the liquid, put into a mixing bowl and keep the liquid for another recipe.
- Start blending the coconut fat and slowly add the Arrowroot, maple syrup, and vanilla.
- Blend until the coconut thickens and you get a firm peak.
- Now it is ready to top your favorite dessert, beverage, or fruit.
- This Whipped Coconut Cream should be stored in a covered container in the refrigerator.
