From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
Before you start, place a can of coconut milk in the refrigerator overnight.
2
Once chilled, carefully open the can and spoon out the thick coconut cream at the top. Place the coconut cream in the bowl of a stand mixer fitted with the whisk attachment.
3
Beat on low for 5 minutes. Scrape down the sides of the bowl using a spatula, then continue whipping the cream for another 5-10 minutes, increasing the speed to medium-high.
4
Whipped cream is done when smooth, soft peaks form. Store in the fridge until ready to serve for 1-2 weeks. It will harden and set the longer it's chilled.
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Tips & Tricks (5)
- Refrigerate Your Cans ❄️Chill your canned coconut milk in the refrigerator for at least 4 hours before opening to maximize cream separation and make it easier to scoop out the solid layer.
- Separate the Cream Layer 🥄Open the chilled can without shaking and carefully scoop only the thick cream from the top, leaving the liquid behind for best whipping results and fluffier texture.
- Add Sweetness Strategically 🍯Mix in powdered sugar or maple syrup only after the cream reaches soft peaks to prevent grittiness and ensure smooth, luscious consistency throughout.
- Use Ice-Cold Bowls 🧊Pre-chill your mixing bowl and whisk in the freezer for 15 minutes before whipping to keep the coconut cream cold and achieve higher, more stable peaks faster.
- Know Your Peak Point 📍Stop whipping at stiff peaks to prevent over-mixing, which can cause the cream to separate and become grainy; it should hold its shape but remain silky and light.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low Sugar
Low Carb
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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