Coconut Whipped Cream

Coconut whipped cream is made by:

1. Selecting a good quality brand of coconut milk or coconut cream (see recommendations below)

2. Chilling can overnight in the refrigerator to harden (chilling in the freezer doesn’t work as well)

3. Scooping hardened coconut cream into a mixing bowl and leaving any clear liquid behind (reserve for smoothies, etc.)

4. Whipping with a hand mixer or stand mixer until light peaks form

5. Optionally sweetening with sifted powdered sugar or stevia to taste (liquid sweeteners can weigh it down

Ingredients

• 1 14-ounce can full fat organic coconut milk

• 1/2 tsp vanilla extract (optional)

• 1/4 c coconut sugar (but i leave this out)

Instructions

1. Chill your coconut cream or coconut milk in the refrigerator overnight (see notes for top brands!), being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.

2. The next day, chill a large mixing bowl 10 minutes before whipping.

3. Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).

4. Note: if your coconut milk didn’t harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour – 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.

5. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.

6. Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!

TIPS FOR PERFECT COCONUT WHIPPED CREAM

1. Select a good quality brand of coconut milk (see recommendations above).

2. Chill overnight, not in the freezer for best results.

3. Chilling overnight is key or the coconut cream won’t harden and will likely be too soft to whip.

4. Before whipping, chill a large mixing bowl in the freezer for 10 minutes!

5. If your coconut whipped cream is too stiff when whipping, add some of the reserved liquid from the can to help it blend smoother and create more air!

6. See clumps? Keep whipping and scraping down sides, and add some of the reserved liquid from the can to soften the mixture and create more air!

7. Use immediately, OR (our preferred) make ahead and chill for 4 hours + where it will firm up even more!

8. Keep it sugar free by adding a little stevia to taste!