Light and fluffy frosting that is entirely dairy-free!
Whipped coconut cream makes it possible to eat your cake and the frosting too – all without dairy.
Oh yes indeed, you read that right! Dairy-free whipped cream is totally possible.
Whether you are lactose-intolerant, vegan or paleo, this is a great & simple way to frost desserts or even top drinks with.
A little bit of planning ahead is required though.
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The basis for this whipped cream is a can of coconut milk that should be refrigerated for at least 24 hours.
During this time the fattier coconut cream separates from the water and solidifies at the top of the can.
Unfortunately, on occasion this separation does not occur with some brands of coconut milk.
I’ve had success even with many generic store brands of coconut milk, but the most consistent results (every single time for me) were with Thai Kitchen coconut milk.
I have also seen smaller cans of just coconut cream in store.
Although I have never tried it, I wonder if those would only have to be refrigerated for a little while.
Since the content only has to solidify, but doesn’t need to separate.
With just a little sweetener and some flavorings this solid coconut cream can be whipped into a delicious, airy frosting.
Using different extracts or ground spices you can flavor the whipped coconut cream for different uses.
Cocoa powder would be awesome to make chocolate whipped cream. Mmm…chocolate + coconut. Yum!
- Chill the can of coconut milk at least over night (better yet, 24 hours). The fatty coconut cream will separate from the water in coconut milk. It will accumulate at the top and harden.
- Open the can and scoop out only the hard coconut cream that should have settled on top*. Using a hand mixer, whip the coconut cream with maple syrup, vanilla extract and other optional flavors until fluffy.
- The whipped coconut cream should be stable enough to ice cake or cupcakes with.
- You can even fill it into a pastry bag with piping tip, to frost cupcakes with fancy swirl patterns.
Products used to make this Whipped Coconut Cream Recipe: