Homemade Coconut Cream (Refined Sugar-Free!)
This light and fluffy coconut whipped cream is dairy-free, naturally sweetened, and takes just minutes to make. Whether you're topping summer berries or a holiday pie, this vegan whipped topping holds its shape and tastes amazing—without any refined sugar. For a fully sugar-free version, sweeten it with monk fruit (or stevia) to taste.
Ingredients
- 1 (13.5-ounce) can coconut cream, refrigerated for 2-3 hours (chill the whole can)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla paste or extract
- Pinch fine sea salt
Instructions
- Carefully open the can of refrigerated coconut cream and scoop out the solids on top, transferring them to a medium bowl (reserve the liquid on the bottom of the can).
- Using electric hand beaters, beat the coconut cream until smooth.
- Add the maple syrup, vanilla paste, and a pinch of salt. Beat on high until the whipped cream is completely smooth. If it's too thick (or slightly grainy) add a small splash of the reserved liquid from the bottom of the can and beat until smooth. (Also, feel free to add more sweetener or salt to taste!)
Notes
Storage: The coconut whipped cream can be refrigerated in an airtight container for up to 3 days. It will firm up slightly in the fridge. Stir before using.
- To make coconut whipped cream, be sure to use unsweetened coconut cream, not coconut milk.
- Chilling the coconut cream for 2-3 hours will help it to thicken up when beaten. While some recipes suggest refrigerating the cream overnight, I find it turns too hard to beat. Just a few hours will do the trick.
- You can swap out the maple syrup for granulated sugar, monk fruit sweetener, or stevia.Â
- You can swap out the coconut whipped cream for regular whipped cream. Combine 1 cup of heavy cream with 1 tablespoon sugar and 1 teaspoon vanilla. Beat to medium peaks.
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