How to Whip Coconut Cream

Whipped coconut cream with soft fluffy peak

Are you looking for a healthy vegan and dairy-free alternative to traditional whipped cream? Whip your coconut cream into light, fluffy and creamy peaks, and enjoy.

Course Dessert

Cuisine American

Keyword Coconut, coconut cream, whipped cream

Prep Time 5

Total Time 5

Servings serving

Calories 67.5kcal

Ingredients

1 13.5 ounce can coconut cream refrigerated overnight
2 tablespoons confectioners sugar
¼ teaspoon cream of tartar
A splash Vanilla extract

US Customary - Metric

Instructions

Scoop out the thick layer of the coconut cream into a medium bowl. (Reserve the bottom liquid for smoothies, coconut rice, or coconut sauce).
Add the cream of tartar, confectioners sugar, and vanilla extract.
Use as desired and refrigerate any unused portion.

Notes

Remember to put the can of coconut cream at the bottom of your fridge before you whip the cream. This step is essential to get solid coconut cream.
Scoop out the cream carefully to prevent the separated liquid at the bottom from coming along with the cream.
Why is my coconut whipped cream lumpy? If the whipped coconut cream is too thick or lumpy, add one teaspoon or more coconut milk and whip more to get the desired texture.
Don't overwhip. If you overwhip the cream, you will get a grainy textured cream instead of soft and fluffy peaks.
Instead of artificial sweeteners, you can use honey or maple syrup as an alternative.
Feel free to add any flavor extract of your choice. Add vanilla, almond, or peppermint extract. Also, add ground cinnamon, pumpkin pie spice, citrus zest, matcha powder, or instant coffee.
Don’t substitute coconut cream for coconut milk from a carton or canned lite coconut milk. They have more water than fat.

Nutrition