About this Recipe
Discovering this coconut whipped cream recipe was truly another one of those wonderful moments in the world of food and recipe discovery. If you leave a can of coconut milk in the fridge overnight, the fat will separate from the liquid and float up the top and you can scoop off this top layer, put it into a bowl and whip it like you would whipping cream. Coconut whipped cream is a substitute if you do not want to use dairy products. does have a very nice flavor but the texture is not the same as with regular dairy whipped cream. It tends to be a bit more grainy and will not whip up into those fluffy peaks that you expect with dairy. Despite that, it is a great alternative and does work in recipes calling for whipped cream.
1. There are so many types of canned coconut milk. You must choose one that has a high fat content.
2. It takes 3 cans of coconut milk to get about 1.5 cups of whipped coconut cream.
3. You need to open the chilled cans, pour out the coconut water which you can use for other things like smoothies or in some other savory recipes. You only use the milk part, not the water.
4. If you prefer to stay away from sugar, you might use some maple syrup in the non-dairy whipped topping for another option.
5. If you are looking for a whip cream recipe made with milk check out Grandmother's Homemade Whipped Cream Recipe.
Yield: approx. 1 1/2 cups of whipped coconut cream
3 cans coconut milk - Not coconut water
1/4 cup confectioners' sugar (sifted)
1 teaspoon pure vanilla extract
1. Refrigerate can of coconut milk, 8 hours or overnight.
2. Put a glass or stainless steel bowl along with the beaters into the freezer for about 30 minutes to chill.
3. Once chilled remove from freezer for your recipe.
4. Open can of coconut milk, taking care not to shake it. We only want the top layer of thick cream that has separated.
5. Scoop the cream into your chilled bowl.
6. Using the chilled beaters whip for 2 minutes.
7. Add the confections’ sugar being sure to put through a sifter. If you don’t have a special flour sifter, you can use a regular sieve and a large flat spoon and work the sugar though the sieve that way. You want to get all the lumps out.
8. Add the vanilla and whip in.
9. Stabilized whipped cream will hold its consistency for at least a day which makes it a good choice if using it in combination in other dessert recipes that call for whipped cream (or cool whip).
If you are looking for a non-dairy whipped topping alternative, this is the dessert recipe to try. This whipped topping uses three simple ingredients and makes a non-dairy whipped topping that can be used in place of regular whipped cream. Coconut non-dairy whipped topping does have a bit of a different texture than real whipped cream, and won't hold those fluffy peaks the same, but it is good nonetheless.
The vanilla you use in this non-dairy whipped topping can also make a difference. This is because not all vanilla that you find at the store is created the same. You will find costs for a vanilla extract that range quite a bit. Price is often a good indicator of the quality of the vanilla extract.
The cheaper varieties of vanilla extract are usually the imitation variety, which might work fine for some of your baked goods but not as well for recipes such as delicate cakes, homemade whipped creams, custards and puddings.