Move over dairy. There’s a new dessert topping in town! My Coconut Milk Whipped Cream transforms one can of coconut milk into a light, airy, whipped topping. This recipe is so versatile! You can use it to top juicy berries, or if you’re feeling creative, use it as a frosting.
The best part about this recipe is that it’s free of dairy and sugar. It’s gentle on your body and won’t derail you from a healthy lifestyle.
Table of Contents:
- Coconut Milk Whipped Cream Ingredients
- 3 Steps to Whipped Topping
- Variations
- FAQ and Troubleshooting
Coconut Milk Whipped Cream Ingredients
Gone are the days of needing dairy to create whipped cream! Surprisingly, this recipe uses a can of coconut milk to create a fluffy effect. Coconut milk comes from mixing coconut “meat” with water. This liquid creams up coffee, tea, and more.
Coconut milk isn’t the same as coconut water, another popular ingredient. Coconut water comes from the inside of not fully ripened coconuts and isn’t creamy. Coconut water has virtually no fat but is still a great addition to smoothies!
I use a stand mixer with a whisk attachment or a food processor for this recipe. I find these methods create the airiest whipped cream ever. Let’s go over the health benefits of these ingredients.
Coconut Milk: Coconut milk contains medium-chain-triglycerides or “MCTs.” These healthy fats can benefit metabolism (1). MCTs skip a couple of steps in the digestive process, so they are less likely to be stored as fat and more likely to be used as energy.
You can usually find coconut milk in the baking section. There are many different brands, but I recommend using the highest quality you can.
Mama Z Pro Tip: You should hear no “sloshing” when you tip your coconut milk can! This means your cream is thick and will fluff up beautifully.
Pure Vanilla Extract: You’ll notice this recipe calls for pure vanilla extract. When you purchase pure vanilla, you’re paying for extract taken from vanilla beans and nothing else.
Pure vanilla is required to stick to specific standards that imitation does not (2). Imitation vanilla is free to have artificial flavorings and other chemicals. Plus, you use twice as much imitation vanilla as pure, so the cost difference is worth it!
Usually, we recommend using essential oils in a recipe like this, but technically, there is no vanilla essential oil! In the meantime, you can always try your hand at making vanilla extract.
Liquid Stevia/Raw Honey/Maple Syrup: Liquid stevia makes this whipped cream perfectly sweet. I prefer using vanilla-flavored stevia because it’s consistent with the vanilla extract! You can also use raw honey or maple syrup, but stevia keeps this recipe Fast Track appropriate.
3 Steps to Whipped Topping
The trick to my Coconut Milk Whipped Cream is refrigerating the coconut milk overnight. This firms up the cream portion, which is the part we’re using! You also need to use the full-fat variety because the “lite” kind doesn’t whip up. Here’s what to do.
- 1 (13.5-ounce) can organic full-fat unsweetened coconut milk (1½ cups), refrigerated overnight
- 1 tablespoon organic pure vanilla extract
- 2 to 3 dropperfuls vanilla-flavored liquid stevia, or 1 teaspoon-1 tablespoon Grade A Dark Amber or C maple syrup or organic raw local honey*
- Supplies:
- Stand mixer or food processor
- After the can of coconut milk has chilled in the refrigerator overnight, turn the can upside down, open it, and drain off the liquid. You can save this liquid to use in a smoothie.
- Your can should be full of coconut cream. Place the cream in the bowl of a stand mixer or a food processor.
- Add the vanilla and stevia to taste. Whip until fluffy.
- Chill in the refrigerator, covered, for 3-4 hours before serving.
Step One: Remove the Cream
After the can of coconut milk has chilled in the refrigerator overnight, turn the can upside down the following day, open it, and drain off the liquid. Save the liquid to use in a smoothie! It’s delicious.
Step Two: Add Ingredients to Blender Cup
Place the coconut cream left in the can in the bowl of a stand mixer or food processor, and add the vanilla and stevia to taste.
Step Three: Whip the Cream
Whip the coconut cream until it’s fluffy and has soft peaks. Do not overmix the whipped cream or it will separate. Chill in the refrigerator, covered, for 3 to 4 hours before serving. Additional chilling allows the cream to maintain its shape. If you’re using it as a frosting, this is an essential step because the cream becomes more pipeable as it chills.
Serving Ideas
My favorite way to have this treat is with fresh berries. I recommend serving it with the following dessert recipes in the Essential Oils Diet book.
- Brown Rice Pudding (pg 260)
- Crustless Cranberry Pie (pg 261)
- Dark Chocolate-Peppermint Brownies (pg 265)
If you’re going to use this whipped cream as a frosting, I recommend putting the frosted baked goods in the fridge. Whipped cream, especially without fillers, doesn’t hold up as well as other kinds of icing. It can sit on the counter for about an hour before it starts to droop.
Variations
Citrus Cream
Add 1 drop of orange and 1 drop of lemon essential oil to coconut whipped cream before blending and garnish with lemon zest.
Chocolate Cream
Add 3-4 teaspoons of raw cacao powder and 1 extra dropper of plain or vanilla liquid stevia OR 1 teaspoon of Grade A Dark maple syrup and blend until smooth for a rich, creamy chocolate treat!
Garnish with fresh mint.
Peppermint Chocolate Cream
Add 1-2 drops of peppermint essential oils to the chocolate cream recipe. Garnish with chocolate chips (we like Lilly’s chocolate chips).
FAQ and Troubleshooting
Q: Does this whipped cream taste like coconut?
A: Yes, but only mildly. Mixing it with vanilla and only using the cream takes out most of the coconut flavor.
Q: Help! My whipped cream won’t whip
A: If you’re having trouble getting your coconut cream to whip, it could be because of three things.
First, is your cream cold enough? Refrigerators set to low temperatures may not have chilled the coconut enough. In this case, I’d recommend putting your mixing bowl in the freezer for a couple of minutes and trying again.
Sometimes, your cream needs that extra step!
Second, what brand of coconut milk are you using? The higher quality coconut milk, the higher quality whipped cream! I’ve found this is one instance of getting what you pay for.
Last, did you accidentally grab the “lite” variety? Lite coconut milk doesn’t have the fat content needed to get creamy. If all else fails, try using your blender or food processor.
Q: My whipped cream is too stiff
A: If your whipped cream seems too stiff, add a little splash of the leftover liquid from the can and whip for about 10 seconds. This extra liquid should thin out your cream enough and create more air pockets.
Q: My whipped cream has clumps
A: A few clumps are typical, but lumpy whipped cream happens when you over-mix the coconut cream. If your whipped cream is clumpy, scrape down the sides of the bowl and add a splash of leftover liquid. Whip slowly for another minute or so. The mixture will retain air and get fluffy again.
Q: My whipped cream separated
A: If your whipped cream separates, it’s usually due to overmixing. Place the whipped cream in the oven and turn it to 350°F. Let it sit in the pre-heating oven for 10 minutes, then place in a glass container in the fridge. This should do the trick!
