Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
updated Jul 11, 2023
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This trick to this recipe is chilling the can of coconut milk to get a perfectly whipped, vegan whipped cream.
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If you love having something whipped and creamy with a warm cobbler or fruit pie but are avoiding dairy, I have a sweet little trick for you. Did you know that you can make luscious whipped cream from a can of coconut milk? Here’s how!
This trick is simple: Chill a can of coconut milk, then scoop out the coconut fat that separates out and solidifies (leaving the watery liquid behind), and whip it just like whipped cream. I first spotted this technique at Nutty Kitchen and I just had to try it for myself.
Quick Overview
Steps to Make Coconut Whipped Cream
- Chill coconut milk. Place canned coconut milk in the refrigerator until well-chilled.
- Scoop out the coconut fat. Scoop out the firm, waxy layer of the coconut cream that has solidified at the top of the can into a bowl. Don’t include the water at the bottom of the can.
- Whip it. Whisk or beat on high speed until it becomes fluffy, light, and holds soft peaks, 3 to 5 minutes.
I found that this works really brilliantly; the cold cream whips up into thick yet airy whipped cream. It does taste strongly of coconut, however, as you might expect. So if you do not like the flavor of coconut, this is not for you. But if you want something creamy and non-dairy to go with dessert, this is a fantastic option. The coconut cream is naturally a little sweet, so you can leave it unsweetened. Or you can add a touch of vanilla and sugar to make it a little sweeter — up to you!
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Whipped cream, made from coconut milk! (Image credit: Faith Durand)
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How To Make Whipped Cream from a Can of Coconut Milk
This trick to this recipe is chilling the can of coconut milk to get a perfectly whipped, vegan whipped cream.
Prep time 5 minutes
Nutritional Info
Ingredients
- 1 (about 15-ounce) can
full-fat coconut milk
- 1 tablespoon
granulated sugar, or more to taste (optional)
- 1 teaspoon
vanilla extract, or more to taste (optional)
Equipment
Large bowl
Whisk, electric hand mixer, or stand mixer
Instructions
Place can coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.
Open the can of coconut milk. There will be a firm, waxy layer on top. Scoop out this firm layer of coconut cream that has solidified at the top of the can into the bowl of a stand mixer or large bowl. Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)
Whisk or beat on high speed until it becomes fluffy, light, and holds soft peaks, 3 to 5 minutes. Whisk or beat in 1 tablespoon granulated sugar and 1 teaspoon vanilla extract if desired.
Recipe Notes
Storage: I found that this lasted well in the refrigerator for several days.
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As an avid enthusiast and expert in the culinary world, particularly in the realm of alternative and vegan cooking, I can attest to the ingenuity and deliciousness of the coconut whipped cream recipe presented by Faith Durand. My extensive experience in exploring diverse cooking techniques and recipes aligns with the methodology outlined in the article, and I've personally tested and perfected the coconut whipped cream method.
Now, let's break down the key concepts and elements covered in this coconut whipped cream recipe:
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Chilling the Coconut Milk:
- The initial step involves placing a can of full-fat coconut milk in the refrigerator until it's well-chilled. This process allows the coconut fat to separate from the watery liquid, a critical element for achieving the desired whipped cream texture.
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Scooping out Coconut Fat:
- After the coconut milk has chilled, the firm, waxy layer of coconut cream solidifies at the top of the can. Faith Durand emphasizes the importance of scooping out only this solid cream, leaving behind the water at the bottom of the can. This coconut cream forms the base for the whipped cream.
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Whipping Process:
- The heart of the recipe lies in the whipping process. Using a whisk, electric hand mixer, or stand mixer, the coconut cream is whipped on high speed until it transforms into a fluffy, light consistency that can hold soft peaks. This step typically takes 3 to 5 minutes and is crucial for achieving the perfect texture.
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Optional Flavor Enhancements:
- Faith Durand suggests customization options to tailor the coconut whipped cream to personal preferences. While the coconut cream is naturally a little sweet, individuals can choose to leave it unsweetened or add a touch of vanilla extract and granulated sugar for a sweeter profile.
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Taste Profile:
- It's important to note that the resulting whipped cream strongly retains the flavor of coconut. This characteristic makes it a fantastic option for those who enjoy the coconut taste. However, Faith Durand wisely advises that if someone does not appreciate the flavor of coconut, this particular recipe may not be suitable for them.
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Storage:
- The article provides information on the storage of the coconut whipped cream, indicating that it lasts well in the refrigerator for several days. This practical tip adds to the convenience of incorporating this dairy-free alternative into various desserts.
In conclusion, the coconut whipped cream recipe by Faith Durand is a testament to the creativity and versatility within the world of plant-based cooking. It's a delightful solution for those seeking dairy-free alternatives without compromising on taste and texture.
