Coconut Whipped Cream Recipe
This Coconut Whipped Cream Recipe is a great topping for any dessert. Use this vegan whipped cream recipe on cakes, cupcakes, cookies, or with some healthy fruit. Use a sugar substitute like stevia for a dairy free keto whipped cream recipe.
You can use any sweetener that you want in your Coconut Whipped Cream Recipe. Try maple syrup or agave. Powdered sugar would add some more fluff to your texture.
This vegan whipped cream recipe only requires 2 easy ingredients. I was trying a low carb diet when I made this so I used stevia. Stevia comes from a plant that isn’t metabolized by the human body.
That’s why stevia has zero calories, because our bodies don’t absorb the nutrients. I love science! The simple ingredients needed for vegan whipped cream recipe are canned coconut milk (full fat), and a sweetener of your choice.
Recipe instructions for keto whipped cream recipe are very simple for this vegan whipped cream recipe. The most important being refrigerating the canned coconut milk. It has to be full fat coconut milk as the lite version will not form whipped cream!
Store the coconut milk in the refrigerator a minimum of 4 hours. However the longer the better! I refrigerate them overnight when making this dairy free keto whipped cream recipe.
Refrigeration causes the cream to separate from the clear liquid. The coconut cream will rise to the top of the can. A clear liquid will sink to the bottom. You don’t want that clear liquid for keto whipped cream recipes.
What I do is spoon one scoop out then pour all the liquid out. This makes it easier to get just the cream out. Then scoop the coconut cream in a large mixing bowl.
Add your favorite sweetener and blend with an electric mixer. It helps if your blender sticks are cold as well. Your coconut cream should quickly become whipped cream.
Store in the refrigerator until ready to serve! Tip if you use a zero calorie sweetener this whipped cream is Keto and dairy free.
This easy Vegan Whipped Cream requires only two ingredients.
chill the can of coconut milk for 3 hours in the refrigerator before opening.
Then scoop the cream out with a spoon. It will be the top portion. It’s a thick white paste. Discard clear liquid from the bottom of the can.
For optimal fluffiness chill your mixing bowl and blending whisk/whisks as well!
In a large mixing bowl Add your sweetener to the milk.
Blend chilled coconut milk on high until completely fluffed up.
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