Delicious and simple fruit salad! Additionally delicious with strawberries, kiwis, and mangoes is the yogurt dressing!
| Prep Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 10 mins |
| Servings: | 4 |
| Yield: | 1 cup |
Ingredients
- 1 (14 ounce) can unsweetened coconut milk
- 2 tablespoons white sugar, or to taste
- 1 teaspoon pure vanilla extract
Instructions
- Refrigerate can of coconut milk, 8 hours or overnight.
- Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
- Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
- Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.
- Do not use “lite” coconut milk – it won’t whip. Organic coconut milk offers the best consistency. I have had the best success with Native Forest(R) or Whole Foods 365 Everyday Value(R) brands. If possible, avoid guar gum as an ingredient, which also inhibits whipping.
- Serve immediately. If you must store it, refrigerate in a glass container or Mason jar for up to 3 days. Shake or whisk gently to fluff the cream again before serving.
- The nutrition data for this recipe includes the full amount of the coconut milk. The actual amount of coconut milk consumed will vary. The remaining liquid can be used for smoothies.
Reviews
Well, that was a waste of a can of coconut cream. Followed instructions to a T, now it’s just grainy, gross coconut something. Whipped for 15 minutes and nothing. Oh well ….
Turn the can of coconut upside down right before opening – solids stay on top and easier to scoop out while liquids stay at the bottom
This was a huge hit yesterday, I was making for 6 people so I used 3 cans and had 2 servings left over. Also I’d made sure the coconut milk was in the fridge a minimum of 1 day. Will definitely make this again with cocoa, maybe peppermint… so many variations.
I keep at least 2 cans of coconut cream in my fridge at all times. The longer it’s in there, the thicker it gets. The whipped cream I made tonight had NO liquid to drain off, had to scoop it out with a spoon, and whipped up in just a couple of minutes. That was 6 hours ago and it’s still thick, should stay that way for at least a couple of days. Don’t make whipped cream that often, but having the cans in the fridge thickening until I want to use them, makes great whipped cream. I suggest powdered sugar for sweetening.
I keep at least 2 cans of coconut cream in my fridge at all times. The longer it’s in there, the thicker it gets. The whipped cream I made tonight had NO liquid to drain off, had to scoop it out with a spoon, and whipped up in just a couple of minutes. That was 6 hours ago and it’s still thick, should stay that way for at least a couple of days. Don’t make whipped cream that often, but having the cans in the fridge thickening until I want to use them, makes great whipped cream. I suggest powdered sugar for sweetening.
I love desserts. I have tons of food allergies so using coconut whip for my Rice Milk Latte, S.O. Delicious chocolate yogurt tastes amazing.
Followed instructions exactly but it wouldn’t form peaks. It was runny despite mixing it for more than enough time. Gave up and tried for a creme fraiche consistency and added the vanilla and sugar. It still didn’t taste very good.
i ended up with overly sweet, coconut flavored, liquidy, frosting… not whip…
I made this for someone with serious dairy allergies. He had never had whipped cream before. It was perfect. I give it only 4 stars because texture was off a bit first time I made it. I used powdered sugar the second time and it was perfect.
I made it but it was too sweet for me with just 1 tbsp. of sugar. I added cinnamon for additional flavor and to take out some sweetness. Put in freezer a few minutes after made so it can thicken. Recommend this recipe but use less sugar and a little bit of cinnamon. Also use just a little bit less vanilla
as a person with a milk allergy having a whipped cream substitute is nice .
It didn’t get as stiff as promised. A little disappointed.
So simple yet so delicious!
LIARS. It does not matter if it’s lite or not, it does not work!! I have put the beaters and bowl in the freezer, put the coconut milk in the refrigerator, yet it still DOES NOT work properly. More like a stress-feast and disaster!! I spilled the whole bowl accidentally on the ground and myself with the first try, and now I am trying and again and yet to none of my surprise, will NOT work. All I wanted was breakfast!! I will still leave a five-star, but that is all I’m giving it!!! (Edit: Alright, so NO, I’m not taking back what I said, but I do have some specific details left out. If you leave the coconut “whipped cream” out for a while or few minutes, it turns thicker, but not into a whipped cream-like substance!!! It’s just foam!)
I modified this a bit and added a scoop of Chocolate Protein powder to it so I could have chocolate frosting instead of sugar. It was exactly what I wanted for a small cheat snack. I used my KitchenAid stand mixer and let it run for about 4 minutes.
Tried it twice. First time was a roaring success. Last time was an unmitigated failure. I think I screwed up by not making sure “literally” all of the liquid was drained off of the coconut cream before I started whipping. Also I didn’t let the cream chill long enough. Be sure to chill everything plenty and remember, moisture kills whipped cream.
This was Delish! and Super Healthy, Highly Recommend!
Very good. Lighter and fluffier than regular frosting.
If I could give this zero stars I would. I followed the directions exactly-even had the bowl and mixers in the freezer overnight-total disaster and not edible. I bake a lot and this is my first flop.
I beat and beat and beat the coconut milk solids and…nothing. No peaks formed ever and I ended up throwing the ugly mess out. The ingredients say coconut milk but the directions say coconut cream – is there a difference? Ugh
DIVINE, just wished I had made more, also I want to try flavoring this with other things! Maybe cacao or lemon?