How to make coconut whipped cream, an easy dairy free and vegan alternative to whipped cream. Since coconut milk is shelf stable, this is a good recipe to have on hand! It can be used almost anywhere that you'd normally use whipped cream.
Place the cans of coconut milk in the refrigerator to chill overnight or for at least eight hours before beginning. See the notes in the post about what type of milk to choose.
2 cans full-fat coconut milk
Once the coconut milk has chilled, scoop the cream from the tops of the cans into a large bowl. Add the maple syrup and vanilla.
1-2 tablespoons maple syrup, 1 teaspoon pure vanilla extract
Whip the cream for 1-2 minutes at high speed with an electric hand mixer, or until soft peaks form. Serve immediately. The whipped cream can be chilled but will harden slightly in the refrigerator.