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Coconut Whipped Cream on Cupcake

Whipped Coconut Cream

Whipped Coconut Cream makes a delicious dairy free frosting thats is also vegan, paleo friendly and clean eating.
Course Dessert
Cuisine American
Keyword Whipped Coconut Cream
Prep Time 10 minutes
Total Time 10 minutes
Author LeelaLicious

Ingredients

  • 1 can (14 oz) coconut milk or coconut cream* chilled
  • 1 tablespoon maple syrup or other (sugar-free) sweetener to taste
  • 1 teaspoon vanilla extract
  • optional: other flavor extracts ground spices (like cinnamon) or cocoa powder

Instructions

  1. Chill the can of coconut milk for 1-3 days. The full fat coconut cream will separate from the water in the coconut milk or coconut cream. It will accumulate at the top and harden.

  2. Before opening the can, chill a bowl and the beaters of your mixers for about 1/2 hour. Open the can and scoop out only the hard coconut cream that should have settled on top**. Add the hardened cream to your chilled bowl. The remaining clear liquid can be used in, baking, smoothies, or discarded.

  3. Using a hand mixer, whip the coconut cream with maple syrup, vanilla extract and other optional flavors until fluffy. 

  4. The whipped coconut cream should be stable enough to ice cake or cupcakes with. You can even fill it into a (chilled) pastry bag with piping tip, to frost cupcakes with fancy swirl patterns.

Recipe Video

Recipe Notes

*Best results are brands that list only coconut (extract) and water as ingredients

**Unfortunately, with some brands of coconut milk this separation of cream and water does not occur.