Coconut Milk Whipped Cream

Delicious vegan whipped cream

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Before I was vegan, I loved making my own whipped cream – it’s so much fresher and tastier than the store bought canned stuff. Now that I don’t eat dairy, I’ve found out you can actually whip coconut milk in much the same way, and it’s delicious!

It’s super easy – you just combine coconut milk with vanilla and a bit of agave nectar and whip it up with a hand mixer on high speed. You’ll start out with this:

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And end up with this:

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The trick is that the coconut milk has to be cold to whip up well. The colder it is the fluffier it will get. If you just keep a can or two in the fridge you’ll always be able to whip up (hehe, puns always intended) a batch of delicious whipped cream in just minutes.

As far as the taste – it does have a slight coconut taste to it, but not nearly as strong as you’d think. Between adding vanilla and whipping it, the coconut flavor is pretty subdued and it seems quite a bit like regular whipped cream. It goes great with fresh fruit, on top of pie, or with French toast.

Anyone tried this? Any additional tips for making it whip up nice and stiff, or flavors you love to add in?

Coconut Milk Whipped Cream

Vegan, Gluten Free, Refined Sugar Free, Soy Free This recipe can easily be doubled or tripled. As a general rule of thumb the coconut milk doubles in size when you whip it so 1/2 cup becomes a cup of whipped cream.
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5 from 1 vote
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Prep Time: 5 minutes
Total Time: 5 minutes
Author: Jessica Verma

Ingredients

  • 1/2 cup full-fat coconut milk chilled
  • 1/2 tsp vanilla extract
  • 1/2 tsp agave nectar optional

Instructions

  • Combine all the ingredients in a medium bowl. Using a hand mixer, whip at high speed for a minute or two until it becomes fluffy and whipped cream-like.
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15 Comments

    • I’ve never tried it, but supposedly a hand whisk and some fast wrist action works too – next time I make it I’ll try it that way and let you know how it goes!

  • Yes, Caitlin, I think you must be right. I tried this with the whole can and it didn’t work. 🙁 I should have researched more first.

  • Hi Jessica! Not sure if you’ve come across this already on your own, but I just read about how to make this a slightly different way.. and it seems like you could get a more stiff consistency with this method. Haven’t tried it yet, but I definitely plan to soon!! It looks like a lot of it has to do with what brand and type of coconut milk you buy as well. Here’s the link! http://nuttykitchen.com/2010/06/01/coconut-whipped-cream/

  • Just read the other comments and I think you’re right about just leaving out the water. I’ve tried it a couple of time w/the water as well and in never really worked. Tried putting my beaters and bowl in the frig. but , didn’t help much. The liquid got a little thicker, not as thick as whip cream though. I’m excited to give it another try!

  • I have one of the whip cream canisters (that you use with those little CO2 cartridges) and was wondering if it would work in that? Has anyone tried it? I guess worst case scenario if it doesn’t, then I can still try whipping it with the mixer.

  • Having celiac disease and a secondary to dairy has helped me find all new ways to fix food. I use the coconut milk for a variety of things and most people say it taste better. I have made the whipped coconut cream and use just the solid part. I make wonderful fantasy fudge using the coconut milk, I use it in cream peas instead of evaporated milk . So many uses for it and it has been overlooked for a long time. Anytime the recipe calls for evaporated milk or 1/2 and 1/2, I use coconut milk

  • How do you store the coconut whipped cream once you have used what you need? Should I freeze it? I hate to waste any!

    • You know, I’ve never tried freezing it. If you keep it in the fridge it keeps for a few hours but eventually falls and turns back to a more liquid state, so I usually just make what I need for the moment.

  • Jessica,

    Is it any harder to whip than dairy whipped cream? I make that with a hand whisk all the time, so if they’re about equivalent in terms of whipping time, coco-whip should also be fine with a wisk. Just refrigerate the whisk and the bowl as well as the coconut.

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