(Stabilized) Coconut Whipped Cream

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A super simple & easy homemade whip cream, made with a can of coconut milk, some maple syrup & vanilla. It makes a great fluffy whip cream to top your favourite desserts.

We also have 2 ways you can use to stabilize it, to make it thicker & more pipeable!! But these are optional. You CAN also make this a day ahead and chill overnight for a thicker whip cream WITHOUT a stabilizer.

One stabilizer I haven’t nailed down yet is using agar agar, so if you’ve had success with that with coconut whipped cream, please drop me a comment and let me know. I have tried a couple different ways/concentrations and it doesn’t seem to help me more than just the plain coconut whip.

Ingredients

• Solids from 1 can full-fat coconut milk, chilled overnight

• 2 tbsp maple syrup

• ½ tsp vanilla

• Optional: 2 tbsp coconut milk powder OR 1 tbsp (about 13-14g) cocoa butter, melted & cooled slightly (for a more stable coconut whipped cream)

Instructions

1. Scoop only the thick coconut solids from the chilled can into a mixing bowl (TIP: save the liquid in the bottom of the can in case you need it later)

2. Add the maple syrup, vanilla, and your chosen stabilizer

3. Whip until smooth, fluffy, and spreadable. If you find it isn’t whipping well (thick or chunky), add a tiny splash of the reserved liquid to loosen the mixture and help it whip.

4. Use right away, scooped on your favourite desserts, OR cover & chill 3+ hour to thicken. For a pipeable whipcream I like to make this a day ahead & chill it overnight so it gets nice and thick & holds up while piping

Watch the video here: https://youtube.com/shorts/azAxhRAYfU4?si=TDht38ir9tBDm6Mq

And watch for the Swiss Roll recipe coming soon!!

#dairyfree #vegan #plantbased #coconutwhip #coconutmilk #whipcream