Coconut Whipped Cream (Sweetened with Stevia)

Ideal for vegans and those with lactose intolerance or sensitivities to dairy, coconut whipped cream offers a rich, delicious alternative to traditional whipped cream.

With a naturally sweet flavor and a thicker consistency than regular whipped cream, coconut whipped cream is a versatile accompaniment that lends a subtle, tropical flavor to your favorite desserts or breakfast dishes.

 

Benefits of Homemade Whipped Coconut Cream

Making whipped coconut cream at home gives you more control over the quality and consistency of the final product. Here are some additional benefits over store-bought options:

• You’re in charge of the sweetness level and the sweetener type used.
• No added sugar helps keep blood sugar levels from spiking
• Homemade coconut whipped cream will likely have fewer additives than ready-made options. (This depends on the brand of coconut cream used.)
• It stays firm and fresh in the refrigerator longer than regular whipped cream.

Which Coconut Cream is the Best?

Not all products are created equal when making coconut whipped cream. As I learned from other flood bloggers, and through my own experience, some brands work better than others.

I tested four brands, two using canned coconut milk and two using canned coconut cream. You can use either option, but even with the right prep, coconut milk didn’t work for me.

If you use coconut milk and the solids don’t separate from the liquid after chilling for 24 hours, that’s your first sign it might be a doozy.

 

These brands work well:

• 365 Whole Foods Organic Unsweetened Coconut Cream
• Native Forest Organic Coconut Cream (Unsweetened, Premium).

Occasionally, you may buy a can of coconut milk or cream that just won’t cooperate, so I recommend prepping two cans at a time in case one flops. Then you’re not left waiting another day while you chill a second can.

 

Essential Preparation Tools and Tips

Achieving the perfect coconut whipped cream is all about the prep. Here are some essential preparation tips:

Use Cold Coconut Cream: The #1 rule to getting properly whipped coconut cream is that it must be cold. Refrigerate it for 24 hours before whipping. Don’t freeze it as this can ruin the consistency.

Chill Your Tools: At least 15 minutes before beginning, pop your mixing bowl and whisk (or beaters) in the freezer. If they won’t fit, the refrigerator is fine. Maintaining a cool temperature is key to getting a fluffy texture with stiff peaks.

 

Ingredients

• 1 (13.5 fl oz) can of unsweetened coconut cream, refrigerated for 24 hours

Optional:

• 1 teaspoon vanilla extract (this helps mellow the coconut flavor)
• Liquid stevia to taste (approximately 20 drops)

 

How to Make Coconut Whipped Cream

Preparation:

After chilling the coconut cream and your tools, scoop the solidified coconut cream into your cold mixing bowl. Reserve any liquid for other uses (it would taste great in a Healthy Piña Colada Smoothie).

 

Whipping:

Using a stand or hand mixer on high speed, beat the coconut cream for about 2 minutes or until stiff peaks form. Add the reserved coconut water one teaspoon at a time for a thinner consistency if desired. Don’t overwhip or it may collapse.

 

Flavoring:

If desired, incorporate the vanilla extract and stevia during the whipping process to enhance the flavor and sweetness according to your taste.

 

Serving and Storage:

Serve immediately or store in an airtight glass container in the refrigerator until needed. Due to its texture, coconut whipped cream is best enjoyed cold and fresh.

 

Note:

It’ll solidify similarly to butter in the refrigerator, so if you plan to use it later to frost a cake, let it warm slightly at room temperature first. This makes it easier to spread evenly.

 

Serving Suggestions

This versatile dairy-free cream makes a delicious addition to a variety of dishes.

Desserts: Add a dollop to Sugar-Free Jello or a slice of my Gluten-Free Sweet Potato Tart before serving.

Snacks: Try a tablespoon with some fresh berries or stone fruit for a snack.

Breakfasts: Take your breakfast up a notch by topping Chai Spiced Turmeric Oatmeal with a generous spoonful.

Beverages: Incorporate a scoop into yummy beverages like my Coconut Milk Matcha Latte, Tiramisu Latte or Healthy Hot Chocolate for a creamy twist.

Smoothies: Add even more coconutty flavor to my Piña Colada Smoothie Recipe by using leftover whipped cream or the reserved liquid from the initial can.

 

Is Coconut Whipped Cream Bad for You?

While recent studies have begun to reevaluate the health impacts of saturated fats, moderation is key. Coconut whipped cream is very high in saturated fat (higher than heavy whipping cream), which may pose health risks to certain people if eaten in large quantities.

This is especially concerning for carriers of the APOE ε4 gene which increases the risk for Alzheimer’s Disease and heart disease. A study in the Journal of Nutritional Health and Aging found that “Diets high in saturated fats may be particularly harmful for APOE ε4 carriers.” As an APOE ε4 carrier, I’m mindful of my saturated fat consumption.

However, if you don’t consume many saturated fats otherwise, enjoying coconut whipped cream occasionally isn’t anything to worry about.

 

Mastering Coconut Whipped Cream for More Variety

Mixing up the perfect batch of coconut whipped cream can be tricky, but you can do it with the right preparation and some luck!

Whether you’re catering to specific dietary needs or simply seeking to broaden your palette, this plant-based alternative introduces another level of flavor to many dishes.

When enjoyed in moderation, this non-dairy whip is a delicious ingredient to upgrade a simple recipe to superstar status. Happy whipping!

PS: Try Homemade Cashew Cream for another dairy-free/vegan option.

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