Making your own coconut whipped cream is a cinch! And while you can simply use a chilled can of store-bought coconut cream (just be sure to get the one without any additives or stabilizers), making it from scratch is incredibly easy to do. Let me show you!
To make it all we need is some (unsweetened) shredded coconut and hot water.
We’ll add the hot water to the shredded coconut in the jug of our blender and blend it together for a couple minutes.
Using a cheese cloth, we’ll pour our blended coconut mixture into it…
And squeeze out all of the liquid. Be sure to use all your strength to get every last drop. The best of the coconut milk tends to be the last bit you can squeeze out!
I’ve poured mine into a container so that I can show you the separation of the coconut cream from the liquid. The top image is the freshly made coconut milk but when we let it sit for a few minutes…
…You can see that it is beginning to separate into two layers with the cream rising to the top. Let it sit and allow the cream to fully come to the surface before setting it in the fridge to chill.
Now if you’re using canned coconut cream the same steps apply in that you need to let the can sit without being shaken so that separation can occur before you chill the can. Aside from not being clean, using canned coconut cream without stabilizers and emulsifiers is crucial for the separation process so be sure to read the label.
Once chilled, the fattiness of the coconut cream will be firm and will be “scrape-able” like in the above image. This solid cream will be sitting/floating on top of a thick almost translucent coconutty liquid. You should be able to easily lift of scoop the cream out and while we don’t need the liquid below it (all we need is the cream) don’t throw it out! Use it as you would coconut milk or to make this mild yet flavorful Coconut Infused Rice.
Once you’ve separated the cream from the liquid, I recommend putting it into the freezer for a few minutes to chill. Coconut cream whips best when very cold. The final thing to do is to use a hand mixer to whip the coconut cream until it is light and fluffy. You can also add any flavorings that you like (such as a couple drops of vanilla extract or even a tsp or two of maple syrup) to your cream before you serve it. (And I would recommend serving it immediately for the best results).
Aside from being a delicious non-dairy and clean eating substitute for whipped cream, this coconut whipped cream can also be used as a base for some creamy, rich and absolutely decadent Homemade Nutella Ice Cream!
How To Make Whipped Coconut Cream
- High speed blender
- Cheese cloth
- Hand mixer
- 2 cups shredded coconut (unsweetened)
- 4 cups water (very warm)
- 1/2 tsp vanilla extract (optional)
- 1 tbsp maple syrup (optional)
- In your (high-powered) blender, add the shredded coconut and hot water. Ensure that the water is very warm but not boiling hot.
- Blend the coconut and water together for 3 minutes
- Cover a bowl with your cheese cloth and pour the coconut and water mixture into it. Gather the ends of the cloth together and, ensuring that none of the coconut pulp spills out, gently squeeze the towel to extract as much of the coconut milk as you can.
- Allow the coconut milk to sit undisturbed so that the cream separates from the liquid and settles on the top. Place the bowl or container in the fridge for 4 hours so that it can cool completely and harden. (The colder the cream the better it will whip).
- Scoop the cream out and place it into a separate bowl and whip it using a hand mixer with chilled beaters for 5-7 minutes until it becomes light and fluffy (like whipped cream)
- If using vanilla and/or maple syrup, add it in and continue whipping for an extra 30 seconds until fully incorporated.
- Use immediately or store in the refrigerator for up to two weeks. (Note that once placed into the refrigerator it will begin to harden so it's always best to use immediately for the best results).
- You can use both fresh coconut flesh from a dried coconut or pre-shredded in a package (just be sure that the only ingredient on the package is "coconuts")
- If you don't have a cheese cloth you can use a piece of cotton or even a clean t-shirt.
- Using a coconut to water ratio you can change the richness of your coconut milk. Use a 1:1 ratio for a lighter coconut milk or a 4:1 ratio for a heavier coconut cream
- If your coconut milk looks to be a bit too "thin" you can put the pulp and milk back into the blender and process it a second time.
- This recipe works best using cold so it's best to chill the bowl you'll be whipping your coconut cream in along with the beaters for your electric hand mixer.