Don’t you just adore finding little kitchen tricks! This dairy free substitution for whipped cream is genius, and as a bonus has that exotic coconut taste. It’s a great vegan, non-dairy substitute that can be for exchanged for traditional whipped cream; perfect for any dairy free diet or vegan desserts like vegan rhubarb oat crumble!
Cream does rise to the top!
To get the coconut cream to whip you need to put can of coconut milk in the fridge, overnight. Do make sure it’s a high quality one such as the Thai Kitchen brand, or a good organic brand, as pictured here. It needs to be a premium product for this to work and that means… shell out for the good stuff~
As does happen, the cream rises to the top… and solidifies in the chill of the fridge. The result is rich & thick enough to whip up and hold its shape, when beaten together with icing sugar.
Once the coconut milk has had its overnight stay in the fridge you need to be very careful with how you proceed, so here are some things you must do for this to work (and trust me when I say I’ve learned from experience):
- before whipping, put the bowl & beaters in the fridge for 10 – 15 minutes.
- don’t shake or jiggle the can when opening it; you want all that lovely cream to stay at the top.
- carefully scrape the cream out and add it to your chilled mixing bowl, trying to not add any of the milk. (save this for drinking, smoothies or other recipes)
- once you start to mix, do set a timer; depending on the brand of cream, thickness, etc it can take anywhere from 3 to 6 minutes, to get it firm enough to use.
- the amount of icing sugar needed will vary, depending again on the brand purchased; you do need enough to help it whip to peaks, without going overboard – so taste as you go, but remember the coconut milk should be unsweetened.
- do use a hand mixer; I’ve used a stand mixer (too big) and a hand whisk (not enough oomph). FYI I’ve yet to try a stick-blender. (if you have, please mention in the comments how/if it worked!)
One last ‘do’:
Do use a glass or metal (anything but plastic) bowl for mixing, and that you can store any remaining in, in the fridge. Cover it tightly and it will last for a few days (unless it’s all gobbled up!) Then just whip it back into shape, literally~
Coconut Whipped Cream
I absolutely adore finding little kitchen tricks and this dairy free substitution for whipped cream is genius! With an exotic taste from the coconut it’s a great vegan & non-dairy alternative.
- 1 14 oz can premium unsweetened coconut milk Thai Kitchen, organic, etd
- 1/2 - 3/4 cup icing sugar
- 1 teaspoon pure vanilla extract or almond, peppermint, etc
Put the can of coconut milk in the fridge, the day before you want to use it. 10 - 15 minutes before whipping, put your mixing bowl & beaters in the fridge.
When ready to whip, remove carefully the can from the fridge and open without too much shaking/movement.
Remove the lid from the chilled can of milk, scoop out the cream that has formed a raft on top and place in a medium sized mixing bowl. *Be careful to not add any of he milk underneath, or it might not whip up to peaks. Whip for about 30 seconds, until it starts to show it’s expanding.
Add the icing sugar and vanilla, and whip for 3 - 6 minutes, until peaks form. Cover and store in the fridge until needed. This will keep covered in the fridge for a few days.
*Save the coconut milk for drinking, smoothies or other recipe that calls for it.