Craving that luscious, cloud-like dollop of whipped cream but need to keep it dairy-free? You’ve come to the right place! This 3-ingredient Coconut Whipped Cream is a total game-changer. It’s unbelievably rich, perfectly sweet, and whips up just as beautifully as the classic version. It’s the perfect finishing touch for everything from a decadent slice of pie to an ice-cold Shamrock Shake. Get ready to be amazed by how simple and delicious dairy-free can be!
Ingredients
• 1 can (14.5 oz / 411 g) unsweetened full-fat coconut milk or coconut cream, refrigerated overnight
• 2 tablespoons powdered erythritol
• 1 teaspoon pure vanilla extract
Instructions
1. Directions
2. Place a metal mixing bowl and the beaters from your hand mixer or the whisk attachment from a stand mixer in the freezer for at least 1 hour.
3. Without shaking, open the chilled can of coconut milk from the bottom. Carefully pour out and discard the clear liquid, leaving the solid white cream behind.
4. Scoop the solid coconut cream into your chilled mixing bowl. Using an electric mixer, beat on medium speed, gradually increasing to high. Beat for about 6 minutes, or until stiff peaks form.
5. Add the powdered erythritol and vanilla extract and beat for 1 final minute until smooth and combined. Serve immediately for the best texture.
Nutritional Information
• Nutrition Facts
• MAKES: about 1½ cups
• SERVING SIZE: 2 tablespoons
• CALORIES: 69
• FAT: 7.5g
• PROTEIN: 0.7g
• TOTAL CARBS: 1g
• FIBER: 0g
• NET CARBS: 1g
• ERYTHRITOL: 2g
Pro Tips
• You must use full-fat, canned coconut milk. Coconut milk from a carton is too thin and will not separate or whip properly.
• Chilling the can overnight is essential. This step solidifies the cream, allowing it to separate from the liquid for whipping.
• Don’t skip chilling your bowl and beaters. Keeping everything cold prevents the coconut cream from melting and helps it whip into light, airy peaks.
FAQ
Q: Why won’t my coconut cream whip
A: For coconut cream to whip properly, you must use full-fat canned coconut milk that has been refrigerated overnight. It is also essential to chill your mixing bowl and beaters for at least an hour. Using light coconut milk or warm equipment will prevent it from forming stiff peaks.
Q: Can I use coconut milk from a carton for this recipe
A: No, you must use full-fat coconut milk from a can. According to the pro tips, coconut milk from a carton is too thin and will not separate into solid cream and liquid, which is the necessary step for whipping.
Q: What do I do with the liquid in the can of coconut milk
A: The clear liquid in the can is coconut water. For this recipe, you only need the solid white cream. The instructions advise opening the can from the bottom and carefully pouring out and discarding the liquid.
Q: Is this coconut whipped cream keto-friendly
A: Yes, this recipe is keto-friendly. It uses powdered erythritol as a sweetener and contains only 1g of net carbs per 2-tablespoon serving, making it a great low-carb option.
