Foolproof Coconut Whipped Cream
Apologies for the click bate title but when you’ve gone through an ungodly amount of canned coconut milk in the past month in order to figure out the best way to make the perfect non-dairy whipped cream you title it something straight forward so no one will have to figure out what to do with jars and jars of sweet coconut milk. (Not saying that was me but… that was me)
I’ve found it comes down to simplest thing- it’s not even something you or I are doing. It’s something I would have never thought would effect the consistency. Are you ready for it? It’s the brand. Before you click away thinking I’m only writing this to sell you an expensive can of coconut milk hang tight. I learned there is a proper way to transport and store canned coconut milk and a lot of retailers and brands don’t do that.
Too much heat or too much cold can effect whether or not your whipped cream forms stiff peaks or is a sloppy goop. I have a lot more cans to go through in order to compile a comprehensive list (ahem any coconut milk brands want to sponsor me?) But in the meantime I couldn’t wait to share what I found so you can make your own essentially fool proof coconut whipped cream.
So first things first- buy a quality brand! I have tried both a local PNW grocer, New Seasons Market and Whole Food’s 365 brand. Both yielded great results!
Secondly, I combine both full fat coconut milk and coconut cream. The cream has a lot less water which yields more whipped cream and makes things a lot more creamy.
Thirdly, stick the bowl and whisk in the freezer before you’re ready to use it. A cold bowl helps the cream come together.
Fourthly, don’t over whip. Coconut milk doesn’t get fluffier over time like dairy milk. If you over whip the cream it will deflate.
Finally, fold in any liquid sweeteners. I use maple syrup. By folding it in at the end you prevent the maple syrup from weighing down any puffy white coconut clouds you just worked so hard to get.
Now for the recipe?!
Coconut Whipped Cream
(yields ~4 c. whipped cream)
1 13.5 oz can of full fat coconut milk (refrigerated overnight)
1 13.5 oz can of coconut cream (refrigerated overnight)
2 tbsp. maple syrup
1 tsp. vanilla extract
Remove the solid coconut cream that has risen to the top of the cans and spoon it into a stand mixer bowl that has been chilled in the freezer. Try not to get too much of the water.
Whisk the coconut cream on high until stiff peaks form. If it’s too thick add a little coconut water from the can to the mixture a teaspoon at a time.
Using a rubber spatula, carefully fold in the maple syrup and vanilla. Transfer the whipped cream to a bowl, cover and refrigerate until ready to use.
Note: I like to make it ahead because the longer the mixture has to set in the fridge the stiffer it will become. This is especially helpful when using it to make the filling for cakes.