Whipped Coconut Cream is easy and delicious! I have used both regular canned coconut milk and boxed coconut cream to make coconut whipped cream (with the boxed coconut cream you don’t have anything to drain off. You use the entire contents of the box). Both have worked great! I personally use coconut whipped cream in place of other whipped creams for the simple reason that coconut whipped cream is natural and pure. Plain and simple.
One thing I have noticed is that each can varies in the amount of thick coconut cream in the can (present once you refrigerate it). I have had a can have only 1/2 of the thick white cream and others almost all the can.
Below I have listed a couple ways you can change up the flavour of your coconut whipped cream or to sweeten it if you choose. I, myself, love it just plain.
Coconut Whipped Cream is delicious to top fresh mixed berries, healthy desserts or to dollop on top of your shake.
If you’re looking for some delicious desserts or snacks to add your coconut whipped cream to check out these recipes:
How to Make Coconut Whipped Cream
- 1 Can Coconut Milk
- 1 Tbsp Vanilla Extract
- Lemon Extract
- Mint Extract
- Powdered Stevia
- Cocoa Powder
- Place can of coconut milk in the refrigerator overnight to separate the coconut cream from the oil.
- Open can and scrape only the thick coconut cream from the top half of the can.
- Place in your food processor (or use a hand-held mixer). Whip until it is the consistency of whip cream. Stop occasionally to scrape down the sides.
- Top your cheesecake with this delicious natural cream!
DAMY Members – This recipe can be used as a treat with berries or on top of a DAMY Dessert. OR – once per week for a snack (meal 2) you can have 1/2 cup of whipped coconut cream and 1/2 cup of mixed berries.