Coconut Whipped Cream
Dairy free light and fluffy whipped coconut cream
Servings: 6 1/4 cup servings
Equipment
- KitchenAid Mixer
Ingredients
- 1 14 ounce Canned Coconut Milk, Savoy or Aroy-D recommended
- ½ tsp Pure vanilla extract
- ¼-½ cup Powdered sugar Sub Confectioners Erythritol or powered Monkfruit for sugar-free, Keto approved
Instructions
- Chilling the can of coconut milk overnight is the KEY to this recipe. You cannot cheat and try to quick cool by putting it in the freezer. This is a recipe that must be planned ahead of time.
- For best results you'll want to chill your mixing bowl for 10-15 minutes prior to starting.
- When you're ready, carefully open the can of coconut milk as to not mix the cream and liquid. Skim off the solid portion of coconut cream, saving the liquid for smoothies or other baking.
- Using a stand mixer or hand mixer start beating the coconut cream in your chilled bowl for 30-60 seconds, or until it starts to fluff.
- Then you'll add the vanilla and slowly add the sweetener to desired taste. Blend for another minute and test. 1/4 cup of sweetener is fine for me but you might want it sweeter depending on how you plan to serve it.
Notes
Optional Non-Sugar Sweeteners:
- Monkfruit/Erythritol blend*, Confectioners Swerve (Erythritol), Powdered Stevia
- I don't recommend liquid stevia or maple syrup as it negatively affects the whipping
- Cream is still a bit watery: If your whipped cream doesn't set up properly you can often save it by adding up to 1/4 cup of tapioca starch to help thicken it so the cream will whip. It will also thicken in the fridge.
- Cream is lumpy: Continue mixing and add a little more of the liquid, but be careful not to overmix or it will start to separate.