Easy Homemade Coconut Whipped Cream
A plant-based whipped cream topping made from coconut milk. Three ingredients and completely dairy-free.
Equipment
- Hand blender or beater
- Medium mixing bowl
Ingredients
- 1 cup coconut cream equals about 2 [5.4oz] cans or 1 [13oz] can
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Place a medium bowl in the freezer for 10 minutes.
- Spoon the coconut cream into the mixing bowl, draining any of the coconut water, reserving it for another use (see note). Use a hand mixer to beat the coconut cream on high speed until fluffy, about 1 minute.
- Add the maple syrup and vanilla extract. Beat again for 30 seconds.
- Use immediately, or transfer the coconut whipped cream to an airtight container or mason jar and store in the refrigerator for up to 10 days.
Notes
Prep Tip: Be sure to place your can(s) of coconut cream or milk in the refrigerator the day before you plan to make this recipe.
Note: You can reserve the coconut water from the can(s) for another use. Use it in smoothies or freeze it in an ice cube tray for coconut water "ice cubes."