Homemade Coconut Whipped Cream
Updated: Mar 1
Here’s a delicious, yet simple plant-based recipe for whipped cream. Over here we add it to EVERYTHING from hot chocolates & lattes, to pies & ice cream, and pancakes & waffles. If you prefer it less sweet, you can leave out the syrup (or add a bit more, if you like it sweeter!).
You will need:
A 400mL can of full fat coconut milk or coconut cream (if you’re sensitive to soy, find a brand that does not have additives), chilled in fridge overnight.
1 tbsp pure maple syrup
1/2 tsp pure vanilla
Make sure to chill the can of coconut milk/cream in the fridge overnight. This causes the liquid to separate and gives you a stiffer whipped cream.
Open the can and scoop off the solid portion into a mixing bowl. You can discard the liquid or save it to add to smoothies, etc - but you won’t need it here.
With a hand mixer, or stand mixer with a whisk attachment, whip the cream on high until fluffy and smooth. Be careful not to over whip as it can lose it’s structure - don’t worry, it still tastes great, it just won’t form peaks.
Turn down your mixer speed and gently beat in the maple syrup and vanilla, just until incorporated.
Tip: If you make it ahead, cover the bowl, store in the fridge, and rewhip before using.