This coconut whipped cream recipe is vegan and gluten-free and surprisingly easy to make with a similar texture to store-bought whipped cream. Coconut whipped cream pairs well with dessert recipes you usually use whipped cream for, such as crumbles, pies, and cake recipes, to name a few. It is important to refrigerate (not freeze) the coconut milk overnight. If you know ahead of time that you are going to be making a dessert recipe, you can place a can of coconut milk in the fridge a few days in advance.
Not all brands of coconut milk give the same result, especially if you don’t like the taste of coconut overpowering the coconut whipped cream. Thai Kitchen is a brand that works well, but you may want to try a couple of different ones to see which works best for you. Coconut whipped cream stores well in the fridge for 2 to 3 days in a covered container.
Coconut Whipped Cream
1 can (400 ml) full fat coconut milk, placed in refrigerator overnight
1 tablespoon maple syrup
1 teaspoon pure vanilla extract
pinch of Himalayan salt
Chill mixing bowl in the freezer 10 to 15 minutes. Scoop out the solid coconut cream at the top of the can into the chilled mixing bowl. Don’t include the water at the bottom of the can (but save for later). Add pure maple syrup, vanilla extract, and salt and whisk with an electric beater or stand mixer until soft peaks form about 3 to 5 minutes. Store in the fridge for 2 to 3 days in a covered container.
You may need to try a couple of different brands of canned coconut milk before you find one that works well. Thai Kitchen premium unsweetened coconut milk is a brand that works well.
