Are you craving a sweet garnish that is light, fluffy, and guilt-free? Coconut whipped cream is a great vegan alternative that contains no dairy but packs in all the flavor and makes your desserts look good. But how do you make coconut whipped cream? Should you use coconut cream or coconut milk? Read on and find out more about this sweetened garnish.
Are Coconut Whipped Cream and Coconut Cream the Same?
Coconut cream is a thickened layer that can be found in a can or carton of chilled coconut milk. With a rich flavor and creamy texture, it’s almost indistinguishable from its cream-based variant. On the other hand, coconut whipped cream is made by whipping chilled coconut cream until it is light and airy, resulting in a delicious dairy-free dessert topping perfect for pies and cakes. Although they look quite similar, what separates these two coconut-based products is their texture.
How is Coconut Whipped Cream Made?
Coconut whipped cream is made by first chilling the coconut milk for 1-2 days before placing it in a bowl that has been chilled for 30 minutes before use. After scooping out the coconut cream and draining the water away, you can then whip the coconut cream using a hand mixer for one minute. Depending on how you prefer it, you can choose to keep the whipped cream as is or add a sweetener for more flavor.
A Simple Coconut Whipped Cream Recipe
Using only a few ingredients, this coconut whipped cream recipe is simple and can be made by beginners! Add a burst of flavor to your day with our coconut whipped cream recipe.
- 1 can of Twin Elephants & Earth Coconut Cream (Rich & Creamy) (refrigerated for 24 hours)
- 1-3 tablespoons powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- Separate the cream: Open the can of coconut cream. Carefully scoop out the thick white cream and put it into a chilled mixing bowl.
- Whip the cream: Using a hand mixer or stand mixer, whip the coconut cream on medium speed for 2-3 minutes. Watch closely and make sure only soft peaks form, as too much whipping can make your whipped cream grainy.
- Sweeten and flavor: Add powdered sugar a tablespoon at a time, tasting and adjusting to your desired sweetness. Vanilla extract is optional but adds a lovely flavor.
- For best results, make sure your coconut cream is cold. Chilling it overnight will help it separate and whip up better.
- For extra fluffiness, use a chilled mixing bowl and whisk attachment. If the cream isn’t thickening, make sure it’s cold enough, and try chilling it again for a bit. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but may separate slightly.
For more flavor:
- Add a pinch of salt to balance out the flavor.
- Infuse the cream with a tea bag (chai) for additional flavor.
- Mix in a tablespoon of cocoa powder and make chocolate whipped cream.
- Add more toppings like chopped nuts and dried fruit, or drizzle some honey.
WHAT TYPES OF COCONUT MILK SHOULD I USE TO MAKE COCONUT WHIPPED CREAM?
Coconut Milk (Original) is Erawan Food’s recommended ingredient for dessert lovers. Also known as lait de coco, this lactose-free coconut milk for dessert enhances your dessert’s flavor while giving it the same, satisfying taste. Depending on how you like your dessert, you may even consider other products such as Coconut Milk (Rich) for an extra burst of flavor or Coconut Milk (Lite) for a more balanced experience.
WHAT BRANDS ARE GOOD FOR COCONUT WHIPPED CREAM?
Erawan Food’s Thai Coconut Milk is our recommended brand for those looking to add some extra flavor to their desserts. Choose from a variety of coconut milk from our two brands: Twin Elephants & Earth or Elephant & Sun and elevate your desserts to a whole new level.