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:
Vegan Pumpkin Pie Cheesecake
Healthy Strawberry Cheesecake Bites
Healthy Pecan Pie Bites
Coconut Cream Pie Bites
Key Lime Cheesecake Bites
Healthy Banana Coconut Cream Pie Squares
How to Make Coconut Whipped Cream
Ingredients:
- 1 Can Coconut Milk
- 1 Tbsp Vanilla Extract
- Lemon Extract
- Mint Extract
- Powdered Stevia
- Cocoa Powder
Directions:
- 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.
what exactly do you do with the rest of the contents of the can? the coconut “oil” the is left….what can that be used for?
cook with it!
Is the top of the can of coconut milk what you are referring to solid in the Clean Choc. Mint Patties?
Hey Carrie,
pop you coconut milk can in the fridge for 24 hours. When you remove it and open it you will find that the top will solidify. That is what you use.
can the leftover oil be stored in the cabinet or fridge? for how long?
These are AMAZING! My entire family loved them! We also love your Maca Power Balls. Thank you for sharing your delicious recipes! Alison
So great to hear!! Hope you are having a great day!
Made this whipped topping yesterday and put it on a vegan pumpkin pie for Thanksgiving. It was amazing! I poured the rest of the liquid in the can over our dog’s suppers and they had a happy Thanksgiving too 🙂
Great recipe, thanks! Couple points though… what is left in the can is not “oil”, it’s water with a little coconut residue. Coconut oil is solid at room temperature, much less at refrigerator temps. All the oil is in the “cream” that you skim off and whip. Also, Coconut milk is made from coconut meat, which is basically soaked in water or coconut juice and then run through a blender to liquefy it. (The liquid inside coconuts is actually clear, it’s the liquid now being sold as “coconut water” or “coconut juice”.) The only difference between regular coconut milk and “lite” coconut milk, is the amount of water added! So if you buy lite coconut milk, you are just paying for more water and less coconut! The reason that there is different amounts of coconut “cream” in different cans of coconut milk, is just because different brands use more or less water. Even in regular coconut milk, not lite, there is some variation as far as how much water is used. To make sure I get the most for my money, I look at the nutrition facts and buy the one with the MOST fat! Coconut fat is actually a good fat, it’s very healthy!
Amy, i tried to whip the coconut cream and stood there for ages with my mixer but it didn’t thicken. What am I doing wrong or does it take a REALLY long time?
Did you drain the liquid? Did you place the coconut cream in the fridge before mixing? If so was it in the fridge long enough to be solid first?
Did you drain the liquid? Did you place the coconut cream in the fridge before mixing? If so was it in the fridge long enough to be solid first?
Coconut oil? Isn’t it water not oil? I’ve read elsewhere to tip the can upside down once you remove from the fridge and the liquid rises to the top so you can pour it out 🙂 It doesn’t taste nice but you could use in cooking for sure!
I was a food science major in college and feel the need to tell you
people this, but please look at the nutritional facts before doing
this!!! Coconut milk and therefore, coconut cream is very very high in
saturated fats. In fact, the FDA and other government-based agencies do
not recommend consuming it in large quantities. Coconut oil is almost as
bad as the palm oil that movie theaters use on their popcorn. I
understand that some people are all about “all-natural” and don’t line
additives or processed foods but “all-natural” doesn’t always mean that
its good for you. Nature gave us cocaine, marijuana and a whole slew of
deadly plants and toxins. While it is reasonable to use this as a
whipped cream once in a while, especially for those who are
lactose/dairy intolerant, it is not recommended to consume this
regularly. Also, coconut is an integral part of Polynesian diets (i.e.
Hawaiian or Filipino) and they have ridiculous high rates of heard
disease due to the over consumption of food rich in saturated fats. You
won’t believe how many recipes for coconut-cream based frostings/whipped
creams appear on Pinterest, but I would just like to warn you all
before you wreak havoc on your heart and your LDL cholesterol levels.
I just made this for the first time and I loved it! Thank you so much for posting!! I sweetened it just a little with maple syrup and a few drops agave and served it on a fruit salad as a dessert for the kids and myself. Lovely!
Does it taste like coconut Amy?.
I am going to try and make a chocolate cherry coconut ripple cake similar to this:
http://www.taste.com.au/recipes/25207/choc+ripple+cake
But by dipping the biscuits in cherry brandy and using the coconut whipped cream to assemble I should end up with something quite “naughty”. 🙂
Or would I be better using normal whipping cream and adding cocount flavouring to it?
I can experiment to achieve this but I am just fishing for opinions so I don’t waste ingredients.
Holy cow it taste just like Chocolate Mousse with cocoa in it!!!! Looove it 😀
http://www.bloggakpphoto.net
What Brand of coconut milk did you use?
Hi,
Just looking at your choc mint patties recipe….
When you scrape the cream off the top off the can, can you use the left over contents in the can as the oil in the recipe (and/or cook with it etc.)?
also, I’m thinking of doing these as little Christmas trees instead of patties, do they set enough and stay together?
Thank you for the recipe Amy! Could you tell me if there is a way to stabilize vegan whipped cream – like if you might want to make a whipped cream frosting for a cake or something?
Has any one ever tried this with food processor or mini chopper?
Does it work? I don’t have a handmixer 😢