I’m in love with Coconut Whipped Cream. I serve it on fruit, in my cocoa, on cakes, you name it! I will confess that it took me awhile to get the “art” of it down. But once I figured it out, I’m now a huge fan. I’m looking forward to many summer treats with this stuff and so I decided to share with you my take on How to Make Vegan Coconut Whipped Cream.
I’ve tried more than a couple of times to make Vegan Coconut Whipped Cream, but I’ve never been as successful at it as I’d like. The old adage can be true, if at first you don’t succeed…try, try again.
Try again is what I did. And then one day…I got it!
I’m hoping that by sharing with you some of the steps I took, you can skip some of the trying, and skip right to the doing. Because, you know, that’s the way Yoda would have it.
Some day when you meet me in person ask me to do my Yoda voice. It’s my only good impression. Well, that and Cookie Monster, but if you think about it, they’re kind of one and the same.
What were we talking about? Oh yeah. How to Make Vegan Coconut Whipped Cream.
Step Number One is to buy a can of full-fat coconut milk and put it in the fridge at least a couple of hours, overnight preferred. I’ve found through trial and error that Trader Joe’s has the best coconut milk for making Vegan Coconut Whipped Cream. I highly recommend it. But whatever kind you use, know that sometimes you’ll open a can and the fat is not as solidified as others. It may mean your final product will be a little less whippy but it should still be pretty good!
Next, place your mixing bowl in the freezer about 10 minutes before you’re ready to begin whipping. Having that bowl good and cold really does help.
Don’t you like how clean my freezer is? That’s not because I took the messy stuff out for this photo. No! I mean, who would do such a thing!
After that mixing bowl is good and cold, remove the can of coconut milk from the fridge and open it with a can opener. Now, use a butter knife (or a straw) to create a tunnel through the firm cream. You’re drilling for the watery coconut milk at the bottom of the can! Once you’ve tapped it, go ahead and pour it into a bowl, just be sure not to throw it out. That’s some good stuff! Reserve it for your next smoothie or use it in place of milk in some other recipe.
Now you can scoop the firm coconut cream into your frosty bowl.
That sentence has me drooling!
You can add a teaspoon of regular vanilla here, but I was trying to keep this whipped coconut cream as white as possible so I used the scrapings from one vanilla bean. It worked like a charm!
I also added two packets of Truvia here as well. You can substitute regular sugar or powdered sugar here. Just be sure to taste it to get the right level of sweetness for your taste buds.
I prefer my Vegan Coconut Whipped Cream to be just lightly sweet, allowing the flavor of the berries (or whatever else I’m putting it on) to come through. That’s the beautiful thing about this recipe, you can adapt it however you like!
Then, get out your mixer and whip away. Keep at it. It may take up 5-7 minutes before you get some stiff peaks forming. It’s worth every second!
The trick here is to take off the standard beaters and use the special whisk attachment. You know? The ones that came in the box? If you’re like me, you might have to dig through a few cabinet drawers to find them. After this recipe, you’ll be glad you kept them!
One more tip, be sure to use a spatula and push down the stuff that creeps up the side of the bowl. No one likes a creep!
See those stiff peaks? It’s enough to make a vegan’s heart soar!
That’s it for my tips on How to Make Vegan Coconut Whipped Cream. The full recipe is below. We hope you love this recipe as much as we do! If you decide to make it, share a photo using #namelymarly on Instagram or Twitter. We love seeing your photos!
Vegan Coconut Whipped Cream
Ingredients
- 15 oz can full fat coconut milk chilled at least 2 hours or more
- 2 packets (teaspoonTruvia or stevia, or powdered sugar
- Scrapings of one vanilla bean or 1 teaspoon vanilla
Instructions
- Place your mixing bowl in the freezer about 10 minutes prior to whipping the coconut cream so the bowl is nice and cold. Also, place whisk attachment on your mixer.
- Remove the can of coconut milk from the fridge, and use a butter knife or straw to poke a hole in the firm cream, pushing down through to the milky substance at the bottom of the can. Drain this liquid, reserving it for another recipe or smoothie.
- Spoon the remaining firm cream into your chilled bowl. Add the Stevia and vanilla. Use your mixer and begin whipping, scraping down sides as needed, for about 5-7 minutes, until stiff peaks form.
- Serve with fruit, cake, cocoa, or in place of whipped topping in any recipe.
Notes
Enjoy!
Jennifer Harmon {Peppers and Peaches}
Thank goodness for coconut cream, am I right? Stuff is amazing! I have taken to putting a dollop in my morning coffee….hehe 😉
Marly
I’m in the choir singing Preach it, Jenn! Coconut cream is the best! 🙂
Margaret @ Veggie Primer
Thanks for the clear instructions! I followed them to make some coconut whipped cream for a gluten free, vegan version of strawberry shortcake and it came out wonderful! 🙂
Marly
Yay, Margaret! What says summer more than Strawberry Shortcake! Love it!