How do I thicken coconut whipped cream?

If your coconut whipped cream isn't thickening enough, try adding a bit of tapioca starch gradually until you reach the desired consistency. Be careful not to overdo it, as adding too much can give the whipped cream an artificial taste.

What is the difference between coconut cream and coconut milk?

Coconut milk has a thinner consistency, while coconut cream is much thicker and creamier.

How long does it last?

Enjoy it right away, or store it in an airtight container and refrigerate for up to 5 days . You can also freeze coconut whipped cream for up to 2 months.

How To Make Dairy-Free Coconut Whipped Cream (Vegan)

Name: How To Make Dairy-Free Coconut Whipped Cream
Prep time: PT-493697H1M39S
Cuisine: Vegan
Ingredients: 1 can (13.5 ounces) full-fat coconut milk (you can also use a can of coconut cream); 3 tablespoons of pure maple syrup; optional: for an extra depth of flavor, add 1-2 teaspoons of pure vanilla extract before whipping.

How To Make Dairy-Free Coconut Whipped Cream

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5 from 7 reviews

Learn how to make delicious dairy-free coconut whipped cream, the perfect replacement for traditional whipped cream. Enjoy it on top of fresh berries, your favorite dessert, and even pancakes. Two ingredients and 10 minutes are all you need!

Author: Shane Martin
Prep Time: 10 mins.
Chill Time: 24-48 hours
Total Time: 0 hours
Yield: 8 servings 1x
Category: How To
Method: Whip
Cuisine: Vegan
Diet: Vegan

Ingredients

Scale

1 can (13.5 ounces) full-fat coconut milk (you can also use a can of coconut cream)
3 tablespoons of pure maple syrup
optional: for an extra depth of flavor, add 1-2 teaspoons of pure vanilla extract before whipping.

Instructions

NOTE: The first step before you start this recipe is to chill your coconut milk in the refrigerator. Aim for a minimum of one day, but leaving it for 48 hours or more yields the best results.
Place a large bowl and the attachments of your hand mixer in the freezer for 10 minutes. If you are using a stand mixer, place the bowl and the whisk attachment in the freezer.
Set the chilled mixing bowl on your counter. Open the can of coconut milk and scoop out only the solid coconut cream from the top of the can. DO NOT USE THE LIQUID!
Whisk the mixture on high speed for about 1 minute. Then, whip at medium speed for 30-45 seconds until it forms a fluffy, creamy texture with soft peaks.

Equipment

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Notes

Chill, chill, chill: Remember to refrigerate the coconut for at least 24 hours before using; this is non-negotiable! Chilling is crucial for the coconut cream or coconut milk to separate. The hardened coconut cream will solidify, and the liquid will settle at the bottom of the can. Don’t email me about runny coconut milk problems if you don’t chill. CHILL!
Chill your bowl, attachments, and utensils: Heat is the enemy of coconut whipped cream, so chill anything that will be coming in contact with the coconut milk. Ten minutes in the freezer is perfect.
Don’t use a cheap brand of coconut milk: Thai Kitchen is my favorite brand, but the Native Forest brand is also excellent. Field Day Organic and Whole Foods 365 have also given me good results.
Don’t go LIGHT: I’ve never had much luck using light coconut milk. It doesn’t thicken up very well.

Nutrition

Serving Size: 2 Tbsp
Calories: 45
Sugar: 2.3 g
Sodium: 5.5 mg
Fat: 3.5 g
Carbohydrates: 3 g
Fiber: 0 g
Protein: 0.3 g
Cholesterol: 0 mg

Find it online: https://shaneandsimple.com/how-to-make-vegan-whipped-cream/