Coconut Whipped Cream

Whipped Coconut Cream

  • 1 can of coconut milk (not light), do not shake
  • 3 tablespoons powdered sugar

Place the can of coconut milk into the refrigerator overnight, or for at least 8 hours.

Open the can without shaking and scrape the thick, coconut cream into the chilled bowl of an electric mixer with whisk attachment.  This will be about 1 cup.  Save the remaining coconut water for another application.

Add the powdered sugar and starting your mixer slowly, increase speed to medium high and whisk for 2-3 minutes or until the coconut milk holds soft peaks.  Store in an airtight container in the refrigerator – up to 2 days.

Tips for success:

  1. Use full-fat coconut milk such as Thai Kitchen.  Don’t use “Cream of Coconut” which is pre-sweetened and has a lot of added ingredients, or a light version such as Trader Joes (which I love for other uses).
  2. Use a heavy-duty mixer that can whip fast for 2-3 minutes.
  3. Use powdered sugar, or any other powdered sweetener for best results.  Liquid sweetners like honey, agave or maple syrup will prevent the coconut milk from whipping.
  4. If you would like to add vanilla flavor, stick with the scrapings of a vanilla bean, vanilla powder, or a very small amount of liquid vanilla (1/2 teaspoon).  Adding too much additional liquid to this coconut cream inhibits the whipping process.
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