This coconut milk whipped cream recipe, on the other hand, is super simple to make, absolutely delicious, and a fantastic (healthy) addition to any dessert! It’s delicious with fruit!
Sometimes it can be tricky to determine if your coconut milk is truly full of fat coconut milk. I like Native Forest brand but your local brands might be different. One trick to tell if it has the cream is to pick it up and turn it upside down while listening. If you don’t hear any sloshing, that’s a good one to choose.
Coconut Milk Whipped Cream Recipe
Hope you enjoy!
- 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*
- 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.
- Sometimes you’ll get a coconut milk that is a “dud” and doesn’t have enough cream in it. Just use the liquid for smoothies and try another can. I ALWAYS buy extra to make sure I have enough.
- Do NOT overprocess your whipped cream or it will begin to separate and become chunky. If this happens, you can save it. Place it in the oven at 200-300 degrees for approximately 5-15 minutes until it’s melted. Place it immediately back into your food processor, blend, and then put it in your final container and place in your fridge to cool.
- I recommend making this the day before you need it. In fact, I often make a double batch to keep some on hand. It will store in the fridge for 1-2 weeks depending on your coconut milk.