This easy, vegan, dairy-free whipped cream is made using coconut milk. This coconut whip is fluffy and rich, perfect for adding to cream pies, pudding, drinks, ice cream and more!
Author: Kathy Patalsky
beater or stand mixer
1cancoconut whipchilled in the fridge overnight - 13-14 oz. can
Open the can. Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl. You will be left with about ½ cup of white syrup-y looking translucent liquid. Leave this in the can.
Add 2-3 tablespoon of powdered confectioners sugar to the white stuff, aka coconut cream.
Grab a hand beater - or use your stand mixer. Note: If I use a stand mixer, I will always double this recipe because the large bowl doesn't whip as well with a small quantity. A hand beater and medium bowl actually works best when making one batch of whip.
Whip the coconut cream. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible. If for any reason your whip seems too stiff or dry, you can add a few teaspoons of the leftover coconut liquid or non-dairy milk. If your whip seems too soft or watery, you can add another tablespoon of sugar OR stick your mixture back in the fridge - it may need to firm up again.
Serve! You can spoon on top of ice cream, for cream pies, into coffee latte mugs, or eat with a spoon - I guarantee you'll be licking those beaters. If you have leftovers, you can store in the fridge, covered for up to one day.
The number one tip is to have your coconut milk fully chilled before starting this recipe. Shopping tip: You can also buy cans of just the "coconut cream" instead of coconut milk.