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Ingredients
- A can of full-fat can coconut milk – I like Native Forest as it’s BPA-free, but any brand of full-fat coconut milk should work.
- Add in a touch of sweetener and vanilla extract and whip it again.
Preparation
Step 1
Did you know you can make a decadent whipped cream by using a can of coconut milk? Not only is it simple to make, but it’s easily the best-tasting whipped cream I’ve tried.
In today’s post, I’ll show you just how easy it is to make. I can promise you, your life will change when you taste this stuff!
2. Place can in the fridge overnight
. This is another crucial step. You need to chill the coconut cream until it’s very firm. I once tried to make whipped coconut cream without chilling the can – big mistake! It was a watery mess. I like to keep at least a couple cans in the back of my fridge just in case I need a quick whipped cream for a recipe. Then you always have it on hand and don’t have to wait overnight to use it. A few extra cans of chilled coconut milk never hurt anyone.
Just before you make your whipped cream,
place a mixing bowl in the freezer for 5 minutes or so
. This helps keep everything cold and will be especially helpful for those of you in very warm climates.You can also put the beaters in the freezer too, but it’s not necessary.
5. Pour the coconut liquid into another bowl
As you can see below, you are left with only the hardened coconut cream! Come to mama!! This is exactly what we want to use to make our coconut whipped cream.
Grab a hand mixer (alternatively, you can do this in a stand mixer – just chill the bowl first) and whip the cream until fluffy. It’s really too much fun.
8. Add in a touch of sweetener and vanilla extract and whip it again.
You can use regular cane sugar, confectioner’s sugar, or even a touch of maple syrup. I find 2-3 teaspoons usually does the trick for my taste buds. I also like to add about 1/4-1/2 tsp pure vanilla extract or a vanilla bean. The vanilla really takes it over the edge – I don’t suggest skipping it!
You can use this whipped cream just like regular dairy whipped cream. I like to use it in desserts & frostings, it’s amazing over a simple bowl of fruit or pancakes, and sometimes I add a dollop on my
for an extra creamy bowl. You can even spoon a bit on top of a pie or fruit crisp or stir some into a bowl of banana soft serve. The options are really endless! Have fun making different kinds of flavours and fooling your friends and family.
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I discovered your tutorial while looking for a brand name whipped cream stabilizer (not gelatin). If I understand your method it actually replaces whipped cream and it doesn’t taste like coconut. If I want that I guess I must substitute coconut extract for vanilla and I may forget about stabilizers.
I’ve personally had luck with native forest. It tastes pretty heavenly to me, light and coconutty. Once I tried a brand called polar, I thought it would be good for whipping because the fat content was a little higher and it had more cream than water in the can. It had a bad sort of woody, and bitter taste – I’d say it could have tasted like the husk of the coconut. And it didn’t help to add anything. Maybe it was a bad batch that you got…
I know that politically correct nutrition tells us that real (dairy) whipped cream is bad for us, but, in fact, the opposite is true. Especially if you are using raw cream as I do. I’ve struggled for so many years from many health issues and it wasn’t until I started eating traditionally (diets based on the studies of Dr. Weston A. Price that thoroughly studied very healthy primitive societies before their culture was invaded by modern food) that my health actually started getting better. I even tried vegan for a bit and had a nervous breakdown. I don’t wanna tell anyone else how to eat or make anyone feel bad for being vegan (cause, when done right, is definitely better than the SAD), but it is frustrating that we’re continually told that foods our bodies crave (like cream and butter) are bad for us. It’s all based on the lipid hypothesis which was developed from a very flawed study that was never corrected because it helped the big producers of cheap, denatured vegetable oils sell margarine, shortening and vegetable oil. Epidemiology isn’t concrete, but it shows a very strong link between our decrease in intake of saturated fats (being replaced by either carbs &/or vegetable oils & trans fats) over the last several decades and an increase in several degenerative diseases including diabetes, heart disease and cancer. I know I might get a few negative comments for speaking out about this, but what I have learned has changed my life so much that I want to share it with others. If you are curious, start by reading “Nutrition and Physical Degeneration” by Dr. Weston A. Price. It’s just a book, so it can’t hurt you.
This is a very simplistic statement based, not on truth but on opinion. Many people seek dairy-free alternatives due to lactose intolerance or because a meat and dairy diet creates intolerable lifetime suffering for animals. There is no dispute on that. On the other issues, there is plenty of scientific research available for people to make their own choices. This forum is about making delicious food and not banging the drum for carnivores.
I would like to strongly disagree Toby! It is very easy to just say that being vegan is “BAD” for you and eating meat is good just because it’s suits your lifestyle. It’s your choice to eat meat and none of us are saying become vegan, but I will say something when you are actually saying that eating fruits, nuts, and veggies are bad for you. Many people think just because we don’t consume any animal products means we aren’t getting enough protein. That is factually incorrect. If people would actually take the time to research instead of just dismissing it. It is a scientific FACT that avocados, peaches, and figs are very high in protein. Also, kale and other leafy vegetables such as spinach are very high in protein as well. So before you go off and say how being vegan is BAD for you, check your diet because there are MANY studies that show that eating meat over your lifetime (as an typical American diet) you have a high chance of developing cancer, some already developing cancer because of animals proteins and fats. You get plenty of protein in a vegan, plant based diet. “For example, spinach is 51 percent protein; mushrooms, 35 percent; beans, 26 percent; oatmeal, 16 percent; whole wheat pasta, 15 percent; corn, 12 percent; and potatoes, 11 percent.” Please read
I am not vegan or vegatarian. I eat meat and have absolutely no ethical problem with it. BUT that doesn’t negate my grip on reality and the need for moderation. I have drawn blood from animals who eat a high animal fat diet. It is the color of a strawberry milkshake there are so many fat globules floating around in it. Nurses tell me they see the same in humans. You don’t find this in low animal fat diets. I’m not sure the verdict is in on how healthy a solid lump of vegetable fat is either, but this is a treat, eaten occasionally, so probably not an issue.
That said, even though I eat meat, please don’t try to inferthat nuts, vegetables, whole grains, etc are not good for me.just because vegetable oils have been hydrogenated to death in order to replace butter.
I cannot wait to give this a try. One more thing to check off my list as I make my way into a full on vegan lifestyle.
I have a funny story about whipped cream. My husband made me a gluten-free, vegan cake for my birthday (how sweet, right? especially since he is neither vegan nor gluten-free AND belongs to the sex that is typically not known for baking skills). He surprised me with the cake, beautifully topped with strawberries and…cool whip. I was thrilled he went to all the effort to make the cake so I happily ate it. Now I have a little trick to pass along, so when next birthday rolls around, he’ll be fully prepared :).
So, you didn’t notice anything *weird* about the smoothie? You must have a great blender!
I was thinking that you could easily turn this into ice cream. I was thinking of flavoring it and putting it in the ice cream maker for a bit. But that works, too. :-)
This is how I make it too!
I’m so glad you shared this! I tried to make it one night for a dairy free strawberry shortcake and it did not turn out at all! Now I know not to use the coconut “milk” part :) So So yum!
I make my coconut whip cream exactly like this! my husband loves it :)
ps. Helene please don’t lick your screen, make the damn cream instead ! ; )
I have wanted to try this for so long! I made a coconut flour “fluff” to top my key lime smoothie today, but I am thinking this would be over-the-top. Must buy coconut milk.
Mmm, I need to try again! Tried it recently, and it was a big-o fail. I never got all that thick stuff from the can, and no amount of beating helped. It was definitely a full-fat coconut milk, too. I’ll try a different brand.
Just a tip i have learned – gently shake the can before you buy it. if you hear it swishing much, it won’t separate into the thick cream and water parts- don’t buy it! find a can that sounds solid!
yeah, mine separated but both parts were liquid so flipping the can half mixed them up again.
I make this with maple syrup, vanilla and cinnamon! Last year at Thanksgiving my family preferred this over the dairy stuff on the pumpkin pie!
whoa!!! how have I not known about this?! my mind has just been blown… I need to make this asap! I don’t even know what for, but even if it’s to dip my finger in it and eat straight up, I’m doing it :)
I’ve seen recipes for this for such a long time, but your tutorial really makes me want to make it now. I love that about your site- you always motivate me to put my fears aside and just go for it.
Wow, I actually did not know you could make whipped cream from just a can of coconut milk! Will definitely try this out soon, and the step-by-step tutorial makes it very easy to understand, so thank you for uploading this! :)
On QVC last weekend they were selling the Vitamix. During the demonstration they made dairy whipped cream right in the blender! They just poured in some cream, blended for a couple minutes, and in came out thick and creamy! Do you think you could do this with the coconut milk?
Stacy: I can’t way whether the VitaMix would work or not. However, I have a thought for you: According to the recipe, it seems like having everything be very cold is important. The VitaMix generates a lot of heat – so much so that the company brags that you can cook right in it. I don’t know if it would get too hot to make this work or not. I just thought I would share the thought with you.
Thank you so much!!! My oldest son has a lot of allregies, which dairy is one of them!! I can not wait to get a can and try this!! I’ll be able to make him so many more reciepies that are more like “mom and dads”…..And share it with the rest of my family!! Again, THANK YOU so much!!
Wonder what would happen if I added cocoa powder….?
Another tip: I have been soaking dates in a little water (just enough to barely cover) overnight. In the morning, I put them in my food processor with the blade, add a little almond and vanilla extract – and it whips up into a light, sweet topping. Maybe could try going halfsies with the coconut milk and the date “cream” – so the date cream would sweeten the mixture.