Vanilla Coconut Whipped Cream

🕒 Prep: 20 min
🔥 Cook:
🍽 Serves: 6
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This Vanilla Coconut Whipped Cream is a delightful dairy-free alternative that is perfect for topping desserts or adding a tropical twist to your favorite beverages. It’s light, fluffy, and infused with subtle vanilla and coconut flavors that elevate any dish to a new level of deliciousness.

Ingredients for Vanilla Coconut Whipped Cream

Coconut Milk is the foundation of this whipped cream. It needs to be full-fat and refrigerated overnight to separate the cream from the liquid, giving it the necessary richness and texture.

Powdered Sugar adds a touch of sweetness to the cream. Its fine texture ensures it dissolves quickly, providing a smooth consistency.

Vanilla Extract complements the coconut flavor while enhancing the overall aroma and taste of the whipped cream.

Coconut Extract amplifies the coconut flavor, making the whipped cream taste more vibrant and tropical.

Tips & Tricks

  • Make sure to use full-fat coconut milk; light versions won’t whip properly.
  • If your kitchen is warm, refrigerate the bowl and beaters for longer than 15 minutes.
  • Don’t skip refrigerating the coconut milk overnight—it’s crucial for separating the cream.
  • If you find the whipped cream too thick, a small splash of the leftover coconut liquid can help adjust the texture.

Serving Suggestions

This whipped cream pairs wonderfully with fresh berries, atop a slice of warm pie, or as a topping for pancakes and waffles. For a refreshing treat, try it with a fruit salad or as a dip with sliced apples. You can even use it to top your favorite hot beverages for a luscious finish.

Frequently Asked Questions

Can I use a different sweetener?
Yes, you can substitute powdered sugar with maple syrup or agave, but be mindful of the change in flavor and texture.
What if my coconut milk didn’t separate?
Try chilling it for a bit longer. If it still doesn’t separate, it may be the brand. Some brands don’t separate well.
How long can I store the whipped cream?
It can be refrigerated in an airtight container for up to 5 days. Re-whip if needed.

Vanilla Coconut Whipped Cream Recipe Walkthrough

First up, prepare your tools by chilling a mixing bowl and beaters in the freezer for about 15 minutes. This helps the coconut cream whip up better. While you wait, you can set up your workspace and gather the other ingredients.

Once the bowl is nice and cold, carefully open your can of coconut milk. You want to scoop out just the solidified cream into the bowl, leaving the liquid behind. This part can be a bit tricky, so go slow and steady.

Next, add in the powdered sugar, vanilla extract, and coconut extract. These will give your whipped cream its sweet and aromatic profile.

Now, it’s time to whip it all together. Set your mixer to medium-high speed and whip for about 3 to 5 minutes. You’re looking for a light, fluffy texture. Take a moment to taste and adjust the sweetness or flavoring to your liking.

Why You'll Love This Recipe

  • Perfect for those who are lactose intolerant or following a vegan diet.
  • Quick and easy to make with only four simple ingredients.
  • Adds a rich, creamy texture with a hint of tropical flair.
  • Customizable sweetness and flavor to suit your taste.
  • Store leftovers for later use without losing flavor or texture.

Ingredients

1 can (13.5 oz) full-fat coconut milk (refrigerated overnight)
1/4 cup powdered sugar
1 tsp vanilla extract
1/4 tsp coconut extract

Step-by-step Instructions

1. Chill a mixing bowl and beaters in the freezer for 15 minutes.
2. Carefully open the coconut milk can and scoop out the solid coconut cream into the chilled bowl, leaving the liquid behind.
3. Add the powdered sugar, vanilla extract, and coconut extract to the bowl.
4. Whip on medium-high speed until fluffy and smooth, about 3-5 minutes.
5. Taste and adjust sweetness or flavoring as desired.

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