If you enjoy eating something whipped and creamy with a summer cobbler or bowl of mixed berries and are avoiding dairy, then I have a sweet little trick for you. Did you know that you can make luscious whipped cream from a can of coconut milk? Here’s how!
Chill a can of coconut milk in the fridge overnight, scoop out the coconut fat that separates from the liquid in the can and solidifies, then whip it just like you would whipped cream.
The coconut cream is naturally a little sweet, so you can leave it unsweetened. Or you can add a touch of vanilla and sugar substitute to make it a little sweeter — it’s totally up to you!
One 15-ounce can full-fat coconut milk
1 tablespoon sugar substitute or more to taste, optional (I used all natural Swerve)
1 teaspoon vanilla extract or more to taste, optional
- Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.
- Open the can of coconut milk. There will be a firm, waxy layer on top.
- Scoop out this firm layer coconut cream that has solidified at the top of the can.
- Stop as soon as you reach the water at the bottom of the can; don’t include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)
- Place this cream in the bowl of a stand mixer, or a large bowl.
- Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.
- Whip until it becomes fluffy and light, with soft peaks. Mix in sugar substitute and vanilla, if using.
Serve with a small bowl of cut up fresh fruit, a parfait or low carb cobbler.
One can produces very enough whipped cream for about 2 desserts. If you have more people to serve I suggest doubling or tripling the recipe. Keep any extras in the refrigerator and consume within a few days.
Purchase all natural sugar substitute Swerve here: