Last month, I shared our recipe for vegan, gluten-free pumpkin pie. It’s become a family favorite! But we need whipped cream for it and our other favorite desserts. To keep things dairy-free, today I’m sharing how to make fluffy and tasty coconut whipped cream. This adds an amazing amount of creamy deliciousness to desserts while still being quite healthy!
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Our Food Preparation Activities
I’ve talked before about the food allergies in our family. This coconut whipped cream is not only yummy, but it’s allergy free for everyone in our family.
Zoey and I have lots of fun baking together. Zoey has experience measuring, pouring, and stirring from previous practical life and baking activities as well as making playdough together. Zoey wears the apron from the Montessori By Mom Helping Hands Toolbox when we bake. We use the Learning Tower so that Zoey can safely and comfortably reach everything.
How to Fluffy and Tasty Coconut Whipped Cream
How to Make Fluffy and Tasty Coconut Whipped Cream
Ingredients:
- 1 13.5 or 14 ounce can coconut cream
- ¼ cup thick (raw or spun) honey, agave nectar, or other natural sweetener
- ½ teaspoon vanilla extract
Instructions:
- Chill can of coconut cream overnight in refrigerator.
- Chill mixing bowl and beaters in refrigerator for one hour.
- Turn over can of coconut cream, pour out liquid, and spoon coconut cream into mixing bowl.
- Beat coconut cream with mixer a few minutes until fluffy (but not so long that it turns into butter).
- Add sweetener and vanilla.
- Beat again for a minute or so until fluffy.
- Serve immediately or chill overnight in refrigerator.
Can of Coconut Cream with Liquid Poured Out
It makes it much easier to remove the liquid if you refrigerate your coconut cream (coconut cream, not coconut milk – unless it’s full-fat coconut milk) overnight. Then turn over the can to easily drain off the liquid.
Spooning Coconut Cream into a Chilled Mixing Bowl
Zoey was able to do much of the recipe herself. Here, she’s spooning the coconut cream from the can.
Mixing the Coconut Cream
She always loves that she can turn on my mixer independently. I don’t mind, since it has a safety shield.
Adding Honey to the Coconut Whipped Cream
After mixing the coconut cream for a few minutes, it was nice and fluffy. We use raw, organic honey for our sweetener. I like it because it doesn’t water down the whipped cream, and it has a light flavor.
Adding Vanilla to the Coconut Whipped Cream
Then Zoey added the vanilla.
Checking if the Coconut Whipped Cream is Ready
Almost ready!
Tasting the Coconut Whipped Cream
The best part … tasting the coconut whipped cream. It passed Zoey’s taste test! 🙂
(Note: If you’re wondering, Zoey’s outfit is from Gymboree.)
Here’s your printable recipe for Fluffy and Tasty Coconut Whipped Cream:
Ingredients
- 1 13.5 or 14 ounce can coconut cream
- ¼ cup thick (raw or spun) honey, agave nectar, or other natural sweetener
- ½ teaspoon vanilla extract
Instructions
- Chill can of coconut cream overnight in refrigerator.
- Chill mixing bowl and beaters in refrigerator for one hour.
- Turn over can of coconut cream, pour out liquid, and spoon coconut cream into mixing bowl.
- Beat coconut cream with mixer a few minutes until fluffy (but not so long that it turns into butter).
- Add sweetener and vanilla.
- Beat again for a minute or so until fluffy.
- Serve immediately or chill overnight in refrigerator.
Need a special dessert for your coconut whipped cream? Try our delicious and nutrititious vegan, gluten-free pumpkin pie or pumpkin pie squares!
Here’s another dessert we’re having with coconut whipped cream for our holidays: dairy-free, sugar-free (and very yummy) chocolate mousse from my daughter, Christina Chitwood!
Enjoy!
How to Make Fluffy and Tasty Coconut Whipped Cream
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Wow! I should try this one, my kids will love it. Thanks for the post.
I’ve tried whipped coconut milk with poor results before so I am super excited to try this recipe! Looks perfect! Visiting from Creative K Kids’ Tasty Tuesday link party, pinning for later, thanks for sharing!