This Coconut Vanilla Whipped Cream is a dreamy, dairy-free alternative to traditional whipped cream. It's luxuriously creamy with a hint of tropical coconut and sweet vanilla. Perfect for topping your favorite desserts or enjoying straight from the spoon!
Canned coconut cream is the star of this recipe. It provides the rich, creamy base needed to achieve that fluffy texture. Make sure to chill it overnight to separate the cream from the liquid. Powdered sugar adds sweetness and helps stabilize the whipped cream. Vanilla extract gives a warm, aromatic flavor that complements the coconut. Lastly, coconut extract intensifies the tropical notes, making the whipped cream irresistibly flavorful.
This whipped cream is a fantastic topping for fresh berries, pancakes, or waffles. It also complements a slice of pie or a bowl of fruit salad beautifully. For something a little different, try it on top of a warm mug of hot chocolate or coffee for a decadent treat.
First, ensure your canned coconut cream has been chilling in the fridge overnight. This is crucial because it allows the cream to solidify, making it easier to whip. When you're ready, open the can and scoop out the solid cream into a mixing bowl. Be careful to leave the liquid behind — you won't need it for this recipe.
Next, add the 2 tablespoons of powdered sugar, 1 teaspoon of vanilla extract, and 1/4 teaspoon of coconut extract to the bowl. Using an electric mixer, start on a low speed to combine everything, then gradually increase to high speed. Whip the mixture until soft peaks form, which should take about 2 to 3 minutes. You'll know it's ready when the cream holds its shape but is still soft and smooth.
Finally, taste your whipped cream. If you prefer it sweeter, feel free to add a touch more powdered sugar. Give it another quick whip to ensure everything is well mixed.
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