There are, I’m sure, many of you reading this who took one look at the title of this post and thought something along the lines of Please girl, I’ve been making this for years now and could probably do it in my sleep. And that may certainly be true, and if so feel free to go ahead and skip over this particular post.
But if, like me, you’ve never before tried your hand at coconut whipped cream (or perhaps you have tried your hand and maybe weren’t particularly successful the first time around), then this post is for you!
When making coconut whipped cream, the first step you’ve got to take is to get yourself a can of full-fat coconut milk. Make sure it’s full-fat, as light coconut milk will not work for this. I repeat friends, light coconut milk won’t work… so just keep that in mind.
Now, when selecting your can of coconut milk, you want to make sure that there are no stabilizers or emulsifiers in the ingredient list because then the coconut fat won’t separate from the water, which is what you’re aiming for. Some good brands to look out for include Thai Kitchen, Native Forest, Whole Foods, and Earthfare (which is what I used). If you’re still worried about picking the right can, Ashlae has a great sneaky little trick right here.
After an overnight stint in the fridge and some magical separation, you’ll be left with a bowl full of creamy white coconut fat to whip up to pillowy, cloudy, vegan deliciousness. Heavenly.
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Coconut Whipped Cream
1 can full-fat coconut milk
2 tbsp powdered sugar
1 tsp vanilla extract
pinch of sea salt
Leave the can of coconut milk, unopened, in the refrigerator for at least 8 hours, preferably overnight. After refrigeration, turn the can upside down and open from the bottom. Drain off the coconut water that has separated, saving to drink or add to smoothies (it’s super good for you!). What’s left in the can should be the white, nearly solid coconut fat. Scoop this out into the chilled bowl of a stand mixer (you can also use a hand mixer if you want).
Beat the coconut milk solids until smooth and creamy. Add the powdered sugar, vanilla, and salt, then continue to beat on high speed for about a minute, until light and fluffy.
Store whipped cream in an airtight container in the fridge; it will last a few days. If it becomes hard, simply return to mixer and beat until smooth again.