AND NOW I present to you the recipe that has been on my share list for 2+ years. Yaas. Wait, are people still saying “YAS” 🤔 Guys, it’s happening. Today I’m sharing how to make dairy-free, paleo, and vegan Coconut Whipped Cream.
I am all about traditional homemade whip. I love it. I ain’t got nuttin’ against heavy cream. Buut, I’m also a gal that really loves to have options.
Coconut whipped cream is such a fun alternative. It’s delicious and fluffy and really versatile! Put it on top of your hot chocolate. Totally appropriate on your brownie skillet. AND I’m even think it would be really fun on a tropical mango smoothie. Like I said, versatile.
I’ve heard that people can have a difficult time whipping coconut cream, and it depends a lot on the brand. Today I used Native Forest and found it to work great. I ended up ordering a 12 pack off Amazon and using about 3 of those little cans in this whip cream recipe. I’ve also heard Thai Kitchen is a good brand for coconut whipped cream.
So let’ get into how to make delicious homemade coconut whipped cream.
First, you want to chill your coconut cream. I recommend popping them into the fridge the night before you make the whip. This will make sure the cream rises to the top, is more solidified and will turn into whip easier.
I used coconut cream cans, but if you only have coconut milk, you want to scoop the solidified white coconut cream off the top and leave the translucent liquid behind.
Place the chilled coconut cream into a standing electric mixer. I prefer a standing electric mixer because you can just turn it on and forget about it. If you use a handheld electric mixer, your hand gets pretty tired from whipping it for so long.
Turn on the electric mixer and whip it for 5 minutes. Add the vanilla, agave nectar (honey or maple syrup works too), and pink Himalayan sea salt. Continue to whip for another 5 minutes until it has firm peaks.
You can either just dollop the whip with a spatula, or transfer it to a plastic bag, cut a corner off, and squeeze it and swirl it.
Recipe
Coconut Whipped Cream
So excited to finally share how to make Coconut Whipped Cream! It’s only four simple ingredients, and the perfect dairy free, vegan, and paleo whipped topping!
Ingredients
- 15 oz. can unsweetened coconut cream, chilled for 3+ hours
- splash vanilla
- 2 tablespoons agave nectar
- 1/4 teaspoon pink Himalayan sea salt
Instructions
- Place the chilled coconut cream into a standing electric mixer. I prefer a standing electric mixer because you can just turn it on and forget about it.
- Turn on the electric mixer and whip it for 5 minutes.
- Add the vanilla, agave nectar (honey or maple syrup works too), and pink Himalayan sea salt.
- Continue to whip for another 5 minutes until it has firm peaks.
- You can either just dollop the whip with a spatula, or transfer it to a plastic bag, cut a corner off, and squeeze it and swirl it.
Enjoy!! xo
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