How To Make Whipped Coconut Cream

5 from 1 vote

Rich, creamy, and incredibly simple to make, you can enjoy and use this clean eat coconut whipped cream in place of regular whipped cream!

Prep Time15

Chill Time4

Total Time4 15

Course: Dessert

Cuisine: American, Indian

Servings: cup

Calories: 1288kcal

Author: Kitrusy

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.