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Please keep in mind that I am not a registered dietitian or doctor. My posts are based on my own research and personal experience, and this blog is not intended to be used as medical or nutritional advice. Information and statements regarding health claims on this blog have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
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Easy Coconut Whipped Cream

Fresh berries with whipped cream is one of my very favorite treats.

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Since traditional whipped cream is typically loaded with heavy cream and refined sugar, coconut whipped cream is the perfect alternative.

This dairy-free whipped topping has become quite popular among the health community lately, but I’ve been hesitant to try it due to my lack of kitchen equipment… I’ve never owned an electric mixer! However, I recently watched a friend of mine “whip up” a batch of fresh butter by simply shaking heavy cream in a large glass mason jar, and it got me thinking. Perhaps you could make a coconut whipped cream using the same method?

Naturally, I had to try it.

The result is a thick and luscious cream, naturally sweetened and loaded with healthy fats, without the need for any special equipment. As an added bonus, shaking a mason jar is a terrific arm workout!

Easy Coconut Whipped Cream
Makes about 1 cup

Ingredients:

1 can of full-fat coconut milk (cream only)
1 tablespoon pure maple syrup
1/2 teaspoon vanilla extract

Directions:

To get started, you’ll want to chill your can of coconut milk in the fridge for at least 6 hours, preferably overnight. (I use this brand because it’s the only brand I know of that uses BPA-free cans.)

When you remove the chilled can, be careful not to shake it–> you want the cream that floats to the top to stay separated from the liquid portion at the bottom. I also recommend chilling the glass mason jar you’re going to use for at least 10 minutes in the freezer, so that your equipment is well-chilled.

milk chilled

Carefully open the can of coconut milk and scoop the thickened cream into the chilled mason jar. The amount of cream may vary in each can, but I was able to scoop just slightly less than one cup of cream from this particular can. Reserve the remaining liquid in the can for a morning smoothie!

Add the pure maple syrup and vanilla extract to the heavy coconut cream, then screw the lid onto the mason jar. Shake vigorously for 3-5 minutes, until the cream is thickened and fluffier in texture.

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Serve immediately over your favorite dessert or beverage!

Leftovers can be stored in a sealed container for at least a week (if not longer) in the fridge. The cream will thicken even further when chilled!

4.7 from 3 reviews
Easy Coconut Whipped Cream
Author: 
Prep time: 
Total time: 
Serves: about 1 cup
 
An easy, dairy-free alternative to traditional whipped cream!
Ingredients
  • 1 can of full-fat coconut milk (cream only)
  • 1 tablespoon pure maple syrup
  • ½ teaspoon vanilla extract
Instructions
  1. To get started, you'll want to chill your can of coconut milk in the fridge for at least 6 hours, preferably overnight. (I use this brand because it's the only brand I know of that uses BPA-free cans.) When you remove the chilled can, be careful not to shake it--> you want the cream that floats to the top to stay separated from the liquid portion at the bottom. I also recommend chilling the mason jar you're going to use for at least 10 minutes in the freezer, so that your equipment is well-chilled.
  2. Carefully open the can of coconut milk and scoop the thickened cream into the chilled mason jar. The amount of cream may vary in each can, but I was able to scoop just slightly less than one cup of cream from this particular can. Reserve the remaining liquid in the can for a morning smoothie!
  3. Add the pure maple syrup and vanilla extract to the heavy coconut cream, then screw the lid onto the mason jar. Shake vigorously for 3-5 minutes, until the cream is thickened and fluffier in texture.
  4. Serve immediately over your favorite fruit or dessert!
Notes
Leftovers can be stored in a sealed container for at least a week (if not longer) in the fridge. The cream will thicken even further when chilled!

Substitution Notes:

If you do own an electric mixer, you may want to try one of the following techniques, too:

Hope you enjoy it!


Reader Feedback: Have you tried coconut whipped cream before? Any equipment missing from your kitchen?

46 comments to Easy Coconut Whipped Cream

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