Did you know you can make coconut whipped cream from pure canned coconut milk? Coconut whipped cream is the perfect vegan or lactose-free substitute for heavy cream!
A month or two ago, my sister started following a new nutrition plan after several appointments with a holistic doctor to work on some different stomach issues. The diet is actually a high-fat (specifically, high-quality fats) healing diet, so it’s full of things like olive and coconut oil, grass-fed organic beef, almonds, chia and hemp seeds, full-fat organic yogurt, and canned coconut milk. I’ve been really interested in learning more about this diet (Maximized Living, in case you’re curious) because it’s really counterintuitive for such a high percentage of your daily calories (in some cases, 50-60+%) to come from fat. In some ways, it reminds me of the Paleo diet, if you’re familiar with that. But I’ve also read some cool success stories from people who’ve followed this diet and been healed from lots of different things, and it sounds like it’s been effective.
And for the rest of us, including some healthy fats in our diets is really important, too. I came up with the idea of these strawberry and coconut whipped cream parfaits after seeing the idea of coconut whipped cream floating around Pinterest a few months ago.
Coconut milk is highly encouraged on the Maximized Living plan and berries are actually one of the few fruits included in the plan because of their low sugar content and their cancer-fighting properties, so this turned out to be a delicious, healthy dessert that happens to be Maximized Living, Paleo, vegan, and lactose-intolerant friendly. It really tastes like the real deal- like whipped heavy cream with a hint of coconut!
On the shelf beside this can, there was a can of coconut milk where the ingredients were water, coconut extract, and a bunch of thickeners– no actual coconut to be found. To make coconut whipped cream, you’ll need the authentic, full-fat coconut milk to be able to whip it into stiff peaks. I buy my coconut milk on the international aisle of my grocery store.
Next, flip the can upside down and toss it into the fridge overnight. 10 or 15 minutes before pulling the can out of the fridge, you can pop your mixer beaters and mixer bowl into the freezer to chill, which will help whip the cream more easily.
After 8 hours or so in the fridge, you can open your can and you’ll see that the top of the coconut milk has solidified. Scoop the solidified coconut milk into your mixing bowl. Use the coconut “water” that remains in the can in smoothies!
Beat the solidified coconut milk for 3-4 minutes or until fluffy and creamy, adding a drizzle of honey if desired.
The possibilities for how to use your coconut whipped cream are endless– you can use it just about anywhere you’d typically use heavy whipped cream. To make strawberry parfaits, layer berries and coconut whipped cream into small jars or bowls and enjoy!
- 1 14-ounce can full-fat coconut milk (I found mine in the international aisle)
- 1 teaspoon honey, optional
- Flip the can of coconut milk upside down and refrigerate for at least 8 hours or overnight.
- Chill beaters and mixing bowl (optional) for 10-15 minutes before whipping cream.
- Scoop solidified coconut milk into the chilled mixing bowl and beat for 5-8 minutes on medium speed until creamy, adding honey if desired. If cream begins to thin, refrigerate it again, and it will thicken back up, unlike normal heavy cream.
- If making berry parfaits, layer berries and coconut cream in small jars or bowls and enjoy!
- Whipped cream will stay good in the refrigerator for up to 4 days.