Coconut Whipped Cream

Coconut Whipped Cream from canned coconut milk. My 1 ingredient coconut whipped cream frosting is much healthier than the store bought whipped cream! And it is really easy to make!

My Coconut Whipped Cream Recipe is:

• Healthy!
• Easy to make
• Gluten Free
• Dairy-Free Whipped Cream
• Vegan
• Refined Sugar Free
• Low-Carb frosting

IS COCONUT WHIPPED CREAM HEALTHY?

Yes! Coconut whip is made from just coconut milk so it makes a great whipped cream alternative. Especially when you look at store bought whipped cream, which has tons of nasty additives. Coconut milk is also rich in a number of nutrients like medium chain fats, vitamin C, folate, iron, magnesium, potassium, copper, manganese, and selenium!

Cool Whip Ingredients- water, hydrogenated vegetable oil (including coconut and palm kernel oils), high fructose corn syrup, corn syrup, skimmed milk, light cream (less than 2%), sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, sodium polyphosphate, and beta carotene.

COCONUT WHIPPED CREAM NUTRITION

COCONUT WHIPPED CREAM CALORIES: 69 per serving. It also has some protein, potassium, fiber, vitamin C, iron, vitamin B6, and magnesium!

TIPS FOR MAKING THE BEST FLUFFY COCONUT WHIP!

BUY FULL FAT COCONUT MILK. Not all brands are the same and some actually don't have as much fat even though they are labelled full fat. Look at the back of the can and buy the one with the highest fat percentage.

CHILL 1 CAN OF FULL FAT COCONUT MILK OVERNIGHT. Start by placing a can of full fat coconut milk in the fridge overnight. This is important to make sure the solid part of the canned coconut milk is very hard when you whip it.

SCRAPE OUT ONLY THE HARD PART OF THE MILK INTO YOUR MIXING BOWL. You can add a little bit of the liquid later to get to the texture that you like.

ADD GRANULATED SWEETENER IF YOU WANT SWEET COCONUT WHIP. Don't use honey, maple syrup, or any liquid type sweetener. These will weigh your coconut whip down and make it flat instead of fluffy.

USE THE DAY OF. Coconut whip does not store well and will lose its body when stored in the fridge. So make it just before serving!

FAQ'S

Frequently asked questions about coconut milk whipped cream.

CAN I USE COCONUT CREAM INSTEAD OF WHIPPING CREAM?

Yes! Coconut cream is a super versatile pantry staple. You can replace any heavy cream 1:1 for canned full fat coconut milk for a vegan, dairy free substitute.

IS COCONUT WHIPPED CREAM KETO?

Yes! Coconut whip is excellent for those following a low carbohydrate diet because it is mainly fat.

IS WHIPPED COCONUT CREAM PALEO?

Yes! Because it is made from just coconut milk.

HOW TO MAKE CHOCOLATE COCONUT WHIPPED CREAM?

After whipping the hard part of the canned coconut milk, add 2+ tablespoons to get chocolate or dark chocolate coconut whip!

More Coconut Milk Dessert Recipes you might like

1. Pink Pitaya Tarts
2. Pink Pitaya Pudding with Coconut Milk
3. Mango Yogurt Popsicles with Coconut Milk

WATCH HOW I MADE COCONUT WHIPPED CREAM

HOW TO MAKE 1 INGREDIENT COCONUT WHIP

Open your can of chilled coconut milk. Scrape the hard part off the top into a medium sized bowl. If you are unsure, watch my video above.

Using an electric mixer, beat the solid coconut

Add 1-2 scoops of the liquid part of the can to your bowl along with ½ cup of coconut sugar (if using). Beat with your blender until the mixture is smooth and fluffy.

You can add more liquid and adjust the texture of the whipped cream. Just make sure you don’t add too much liquid or this will make it very flat and heavy!

This is best eaten fresh right after making. But, you can store it in the fridge for up to 2 days. Just be aware it will lose some of its fluffiness when stored in the fridge.

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