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Ingrédients
  

  • 2 (15-ounce) cans organic or additive-free coconut milk (chilled overnight and not shaken)
  • Optional: 1 teaspoon agave or honey
  • Optional: 1/2 teaspoon vanilla extract

Instructions
 

  • Gather the ingredients. Before you start, chill your stand mixer bowl in the freezer for 15 minutes.
  • Carefully open the can by a few inches and slowly drain any liquid into a bowl. Do not shake or force the liquid out, let gravity do its work. Keep the liquid for soups, curries, or add to your morning smoothie.
  • Fully open the can. Use a spoon to scoop out the thick cream into the chilled bowl of a stand mixer, avoiding adding any of the remaining liquid. Add agave and vanilla extract if using. Place the bowl on your mixer.
  • Using the whisk attachment, start to whisk the coconut milk on a low speed, gradually increasing the speed to high. Let the mixer run for between 8 to 10 minutes. Once it is thickened and light and airy, stop the mixer. Unlike dairy cream, coconut whipped cream will not curdle, but over-whipping will flatten the cream.
  • Serve the coconut cream immediately on your favorite desserts, cakes, or sundaes.

Notes

  • Temperature is especially important when making coconut whipped cream. Chill the cans of coconut milk overnight, and chill the bowl for at least 15 minutes before whipping the coconut milk.
    • If not using immediately, store the cream in an airtight container in the fridge for up to 48 hours. Whip it again for a few minutes. It won't have the same volume as when fresh.