Whole Food, Plant-Based Recipe Coconut Whipped Cream

Recipe courtesy of Chef Carole Levy, PPMNY Culinary Educator

Ingredients

  • 1 can of coconut milk (see notes below)

  • Pure vanilla, to taste
  • Sweetener of your choice

Instructions

1. Chill the coconut milk: Place your can of coconut milk in the refrigerator several hours, or better yet, overnight. You want the cream to harden and separate from the coconut water.
2. Chill a mixing bowl.
3. Scoop hardened coconut cream into the chilled mixing bowl. Leave the coconut water behind and pour it into a separate storage container to use in a future recipe, like a stew or smoothie.
4. Blend coconut cream with a hand mixer until fluffy, about one minute.
5. Add sweetener of your choice and vanilla extract and mix for an additional minute.
6. Use the coconut whipped cream right away or store in the refrigerator in a sealed container for up to one week.

Chef's Notes

My favorite brand is Native Forest Unsweetened Organic Classic Coconut Cream. I prefer the smaller 5.4-oz cans, but note that you’ll need a 13.5-oz can if you are making a lot of cream.