How To Make Coconut Chantilly Cream

The coconut whipped cream is delicious. Plus, it's an alternative to sour cream as it's vegan and dairy-free. It is light, fluffy and can be prepared in 5 minutes. Simply mix coconut cream, your preferred sweetener, and vanilla extract.

Are you ready for one of the tastiest toppings? Coconut whipped cream is the perfect garnish for all your dessert recipes, I love using coconut whipped cream in my Chocolate Chia Pudding or Coconut and Banana Milk Pudding. You can also use coconut whipped cream with strawberries, it's a delight!

Whether you consume dairy or not, you will love this very fluffy coconut whipped cream. I've been doing this for years and I've learned that there are a few tricks in it. So make sure you read all my tips!

The quantities of the ingredients can be found at the bottom of the page on the Recipe Card.

HOW TO MAKE THE BEST COCONUT WHIPPED CREAM

You will only need 3 ingredients and a mixer, because making coconut whipped cream couldn't be easier. Here's how to make coconut whipped cream, with a few additional notes.

Make homemade coconut milk: See my recipe here.
Refrigerate coconut milk: Put your coconut milk in the refrigerator for 1 to 2 days before making the whipped cream. You want the coconut cream (fat) to harden and separate from the water.
Cool your bowl: Heat is the enemy of coconut cream. If it's a very hot day, it always helps if you refrigerate your bowl for 30 minutes.
Remove the coconut cream (fat): With a spoon, remove the hardened coconut cream that is accumulated above the milk and place in a bowl. (The leftover coconut water you can use to make a smoothie recipe.)
Beata in a mixer: using a mixer, stroke the coconut cream for a minute. Add the sweetener of your choice and vanilla extract. Then mix for another minute.
Use or cool: Use the whipped coconut cream immediately or store in the refrigerator in a sealed container for up to a week.

TIPS:

Here are some tips to help you make coconut whipped cream:

You MUST make homemade coconut milk. See my recipe here, you need to make milk with 4-5 dried coconuts to get the required amount of coconut cream for this whipped cream recipe. This won't work with bottles of coconut milk that you buy at the market.
Cooling your coconut milk in the refrigerator for 1-2 days is the minimum. More time is always better, just to make sure the milk separates and the cream hardens.
Do not add the sweetener until you have discovered the consistency of your cream. If your cream gets thin, adding a liquid sweetener can thin it even more (it doesn't thicken with the beat). Therefore, in this case, you can use icing sugar. But, if the texture is thick and waxy, honey or another liquid sweetener can help make it smoother.

If your coconut cream is too thick and hard (after adding the sweetener), you can always dilute it with a little reserved coconut water. This will help make it smooth and creamy, but add the coconut water gradually as you mix.
To ensure that your coconut cream is foolproof, do it a day in advance! You can refrigerate in a closed container and stir before serving.