Coconut Milk Whipped Cream (With Vegan Option)
Supplies
- Stand mixer Or food processor
Ingredients
- 1 (13.5-ounce) can organic full-fat unsweetened coconut milk (1½ cups), refrigerated overnight
- 1 tablespoon organic pure vanilla extract OR Homemade Vanilla Extract
- 2-3 droppersful vanilla-flavored liquid stevia OR 1 teaspoon-1 tablespoon Grade A Dark Amber maple syrup, organic OR organic raw local honey*
Instructions
- 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.
Notes
I usually make a triple batch of this recipe, using 3 droppersful vanilla liquid stevia, 3 tablespoons organic pure vanilla extract, and 1 tablespoon Grade A Dark Amber maple syrup.
*If you want a sugar-free option, use liquid stevia to taste. I like to mix and match sweeteners (usually stevia and maple syrup) as well to give it a full-bodied flavor.
VARIATIONS
Citrus Coconut Milk Whipped Cream
Add 1 drop of orange and 1 drop of lemon essential oil to Coconut Milk Whipped Cream before blending and garnish with lemon zest.
Chocolate Coconut Milk Whipped Cream
Add 3-4 teaspoons of organic raw cacao powder and 1 extra droppersful of plain or vanilla liquid stevia OR 1 teaspoon of organic Grade A Dark Amber maple syrup and blend until smooth for a rich, creamy chocolate treat! Garnish with fresh mint.
Peppermint Chocolate Coconut Milk Whipped Cream
Add 1-2 drops of peppermint essential oils to the chocolate cream recipe. Garnish with chocolate chips (we like Lily’s chocolate chips).
Coffee Coconut Milk Whipped Cream
To make Coffee Coconut Milk Whipped Cream, add 1 teaspoon of organic instant espresso powder to your Coconut Milk Whipped Cream base. Blend as usual. Depending on the powder used, you may have flecks of espresso in the end result.
You can also garnish your Coffee Coconut Milk Whipped Cream with espresso beans covered in vegan, dairy-free chocolate.
Simply melt vegan, dairy-free chocolate in a double boiler and finger-dip the espresso beans. Place on a lightly greased parchment-paper-covered baking sheet, then chill in the fridge until hardened.
Mocha Coconut Milk Whipped Cream
To make Mocha Coconut Milk Whipped Cream, add 4 teaspoons of organic cacao powder and 2 tablespoons organic instant espresso powder (more or less, if preferred) to your Coconut Milk Whipped Cream base and blend as usual. We love using both chocolate and vanilla liquid stevia in this variation. Depending on the powder used, the end result may have flecks of espresso.