5-Minute Fluffy Whipped Coconut Cream
Get the fluffiest, creamiest vegan whipped cream from just a chilled can of coconut cream or full-fat coconut milk, whipped to soft peaks with powdered sugar and vanilla in just a few minutes. It has a rich, cloud-like texture that’s light enough to dollop and swirl over strawberry shortcake, yet sturdy enough to hold its shape when piped over pie.
- Prep time
- 3 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 13.66-ounce can coconut cream
- ¼ cup powdered sugar (sifted (or use 1 tablespoon maple syrup))
- ½ teaspoon pure vanilla extract
Instructions
- 1
Plan ahead: Chill the can of coconut cream or coconut milk in the fridge for at least 24 hours. Note: trying to speed this step in the freezer will not work.
- 2
Open the can without tilting it and spoon just the thick cream off the top into the bowl of a stand mixer fitted with the whisk attachment or into a mixing bowl with a hand mixer.
- 3
Whip on medium speed for 1 minute, until it no longer has any chunks of hardened coconut cream. Take care not to over mix or the heat from the mixer will melt the coconut cream.
- 4
Add the powdered sugar and vanilla and continue whisking on high speed until soft peaks form, 1-2 minutes. Taste and add more sifted powdered sugar if desired - measure with your heart.
- 5
Chill in an airtight container until ready to use.