Vegan Coconut Whipped Cream Made From Only 3 Natural Ingredients / Cheap / Easy / Fail Proof
The concept of making whipped cream out of a can of coconut milk is not a new one. You may be asking yourself, “why on earth would she create a post on something that has already been done?” My response to that is two words that are stated in the title: “fail-proof.” I have attempted making coconut whipped cream numerous times with an unfortunate attempt to failure ratio. It was not as simple as many bloggers portrayed it to be… At least not for an amateur such as me. It took monotonous attempts and several hours of research (admittedly, yes, you read that correctly) for me to finally discover what factors were ensuing bad results. It is only just that I give you an admonishment by informing you of what went wrong for me.
- I used canned coconut MILK instead of cream. Nearly every recipe I’ve seen involves the use of coconut milk, however, coconut milk has never worked out for me. While it certainly is possible to derive a whipped cream from coconut milk, coconut cream contains more fat and has a greater percentage of the hard mixture that floats to the top of the can when it is chilled. That mixture is what creates the lovely whipped cream texture. Since canned coconut cream contains more of that firm substance, it yields more whipped cream and consistent results.
- I used the wrong brands. Unfortunately, some brands do not yield good results. Some use thickeners that prevent the cream from separating easily. This method will only work if the thick cream separates from the thin, watery substance so the thick stuff can be extracted for use.
- I mindlessly poured some of the coconut water in with the cream. Again, I used brands that did not allow for the cream and water to separate. Going back to the 2nd point, if you are using a brand that does not allow the cream to distinctly separate from the coconut water, it will evoke ramifications. The cream will be too thin to transform into a whipped cream.
- I underestimated the importance of keeping everything as. chilly. as. possible… The chilling process of the cream AND the tools used is crucial. Prior, I have skipped this step out of hastiness. If this is done, the whip will be thin and runny rather than fluffy. If the cream becomes too warm mid mixing and it is not whipping how I want it to, I often place the whipped cream into the freezer for 10 minutes. This tip can be strongly lucrative.
After finally achieving successful results, I was effectuated with the fact that a can of coconut cream can elicit a delightfully yummy whipped cream. I maintain that level of exuberance even today. How can something made of such simple ingredients be so tasty and scarcely distinguishable to its unhealthy competitor? How can it be dairy-free, vegan, cheap, and simple to make all in one? It is truly remarkable!
I hope you love this recipe as much as I do! If you try it out and decide to share your creation on Instagram, please tag me @healthy.delish so I can see your wonderful creations. Happy whisking
Make sure to check out the notes underneath this recipe to ensure consistently perfect results!
Vegan Coconut Whipped Cream
15
minutes15
minutesThis delightfully thick vegan whipped cream is made with canned coconut cream. It is both cheap, delicious, and healthy. That is a winner combo!
Ingredients
1 14 oz can of full-fat coconut cream (chilled in a fridge for at least 6 hours) * see notes
1 Tablespoon maple syrup, or another liquid sweetener of choice
1 teaspoon vanilla extract
Directions
- Chill a kitchen aid bowl and its beater in the freezer for at least 30 minutes.
- Take the pre-chilled coconut cream out of the fridge. Do not shake it. Separate the hard coconut cream that floats to the top and place it in your Kitchen Aid. It should have separated through the chilling process. Make sure not to accidentally add excess liquid from the can, as it may result in too thin of a consistency to achieve a stiff whip.
- Add the rest of the ingredients and allow the kitchen aid to whisk until the mixture is fluffy and stiff peaks form.
- Serve immediately or chill for up to 5 days. The whipped cream will become more firm the longer it sits.
- Add this whipped cream to anything you would pair traditional whipped cream with. Fruit (strawberries, grilled peaches), milkshakes, and brownies are just a few examples.
Notes
- If you don’t have a kitchen aid, you can substitute it for a chilled hand mixer.
- Brands with ingredient lists of only coconut and water often yield the best result.
- Don’t throw away the excess coconut water left after you separate the cream. It contains great nutritional value and is divine in things like smoothies.
- Be aware that some brands don’t result in the separation of coconut cream and water, and therefore will not work for this technique. I have had great success with this brand.
- If you are in the middle of the whisking process and realize the cream is too warm, place it in the freezer for about ten minutes to allow it to stiffen up.
- When buying coconut cream, give several of the cans a shake. If you can’t hear any liquid, that is a GOOD can since it is filled with mostly coconut cream. If it sounds like it contains a lot of liquid, it is probably excessively watered down and won’t work as well.
- If for some strange reason your cream is not whipping to the texture you desire, add around 1/4 tsp of xanthum gum to thicken it up. Powdered cashews is another alternative to help it thicken.
- This whipped cream thickens the longer it sits.
- To achieve a crisp presentation, add the whip to a zip lock bag or piping bag.
