Coconut Whipped Cream for Gluten Free Desserts
A rich, dairy-free whipped cream made from full-fat coconut milk, perfect for topping gluten-free desserts. Thick, fluffy, and naturally sweet, it’s a simple yet elegant alternative that elevates every treat from brownies to cheesecake bites.
Equipment
- hand mixer
- mixing bowl (chilled)
- spoon for scooping cream
- refrigerator for chilling can and tools
- airtight container for storage
Ingredients
- 1 can full-fat coconut milk (chilled overnight)
- 1 tsp vanilla extract
- 1–2 tbsp maple syrup or powdered sugar (to taste)
Instructions
- Chill your can of full-fat coconut milk in the fridge overnight to separate the cream from the liquid.
- Scoop only the hardened cream into a chilled mixing bowl, leaving the water behind.
- Using a hand mixer, whip the cream for 2–3 minutes until soft peaks form.
- Add vanilla extract and sweetener (maple syrup or powdered sugar). Continue whipping until fully incorporated.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
Use only full fat coconut milk (not lite) with no additives like gums or stabilizers. Chill the can, mixing bowl, and beaters overnight for the best results. This whipped cream is best served fresh but can be stored up to 3 days in the refrigerator. For longer use, freeze dollops and thaw as needed.
Nutrition
Calories: 115kcalCarbohydrates: 3gProtein: 1gFat: 11gSaturated Fat: 10gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.8gSodium: 7mgPotassium: 160mgFiber: 1gSugar: 2gVitamin C: 0.4mgCalcium: 11mgIron: 1.2mg
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