What I like to do is scoop a hole to the water, placing the coconut cream that I scooped into my whipping bowl, and then draining the water from there to make it easiest. When chilled and solidified, the coconut cream will harden at the top of the can, with the water on the bottom. What we’re doing here is separating the coconut cream fat from the coconut water. I also recommend chilling your bowl in the freezer for at least an hour before beginning. If your fridge runs on the not-so-cold side, just place it in the fridge the night before you’d like to use it. Maybe it’s because my refrigerator is always very cold (we’re talking 33F), but I find my can is ready to go after about 2 hours in the fridge. For me, I have found this not to be the case. Some recipe bloggers have stated that you need to chill the coconut cream can in your fridge for at least 12 hours, or more. How to make coconut whipped cream perfectly every timeįor full instructions and ingredient measurements, especially for the versions catered to specific diets, such as Paleo and Keto, please see the recipe card below at the bottom of the post. Keto: use a keto-friendly no-sugar sweetener, such as monk fruit, stevia, or allulose, in either the liquid form or the granulated form, or leave as is. Paleo: use maple syrup, granulated maple sugar, or leave as is. However, if you’re looking for a vegan whipped cream recipe that also matches some other dietary requirements, here are my recommendations: Other than that, you can just use vanilla extract or for sweetness, you can add in powdered sugar. This works just as well, but might be harder to find (I’ve only found it at Whole Foods). I’ve also used Edward & Sons “Heavy Cream” Coconut cream. My favorite brand is honestly Trader Joe’s organic coconut cream in the blue can. This recipe will only work with coconut cream (so please check your labels when purchasing!). Here’s some more info on the difference between coconut cream and coconut milk. You cannot use coconut milk in a can nor can you use the coconut milk in the refrigerated section of the grocery store. The base of this coconut whipped cream is – you guessed it – coconut cream. Sometimes, I prefer really sweet coconut whipped cream, so I use the powdered sugar, and other times, I just want the natural sweetness of the coconut. It’s so easy and simple to make, not to mention entirely dairy free and nut-free, making it a wonderful option for those with those specific allergies!Īnd the really cool part? You can adjust the sweetness to your preference. This is my go-to vegan whipped cream recipe for when I want a deliciously dairy free whipped topping for ice cream or strawberry shortcake, or even when I’m frosting my vegan Black Forest Cake.
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