If you're following a vegan or dairy-free diet, you might miss a delicious dollop of whipped cream on top of a pie, cobbler, or sundae. Luckily, there is a simple, quick, and easy way to replace the classic dairy topping.
With a couple of cans of coconut milk and a little advance planning, you can whip up a fluffy cream in next to no time. Let the cans chill for at least six hours before making the whipped cream for the best results. As there are no milk solids in coconut milk, your cream will be light but will not hold shape for as long as regular cream. It's best to make it at the last minute since after standing for a couple of hours it starts to soften and lose its shape.
Use only organic or additive-free coconut milk. If the milk contains, for example, guar or xanthan gum, you will struggle to get it to whip up well. Do not be tempted to buy coconut cream, light coconut milk, or condensed milk. They won't produce a good vegan whipped cream.
- 2 (15-ounce) cans organic or additive-free coconut milk (chilled overnight and not shaken)
- Optional: 1 teaspoon agave or honey
- Optional: 1/2 teaspoon vanilla extract
Gather the ingredients. Before you start, chill your stand mixer bowl in the freezer for 15 minutes.
Carefully open the can by a few inches and slowly drain any liquid into a bowl. Do not shake or force the liquid out, let gravity do its work. Keep the liquid for soups, curries, or add to your morning smoothie.
Fully open the can. Use a spoon to scoop out the thick cream into the chilled bowl of a stand mixer, avoiding adding any of the remaining liquid. Add agave and vanilla extract if using. Place the bowl on your mixer.
Using the whisk attachment, start to whisk the coconut milk on a low speed, gradually increasing the speed to high. Let the mixer run for between 8 to 10 minutes. Once it is thickened and light and airy, stop the mixer. Unlike dairy cream, coconut whipped cream will not curdle, but over-whipping will flatten the cream.
Serve the coconut cream immediately on your favorite desserts, cakes, or sundaes.
- Temperature is especially important when making coconut whipped cream. Chill the cans of coconut milk overnight, and chill the bowl for at least 15 minutes before whipping the coconut milk.
- If not using immediately, store the cream in an airtight container in the fridge for up to 48 hours. Whip it again for a few minutes. It won't have the same volume as when fresh.