NOTE: This is a special sneak preview recipe from our ebook, The Paleo Pumpkin Cookbook. Find more sweet and savory copies by downloading your free copy when you subscribe here!
Growing up, I loved whipped cream on everything. It didn’t matter what form– Reddi-whip (remember that delightful aerosol can of spray-in-your-mouth goodness?), or Cool Whip (you can’t have a pie without cool whip, am I right?) — I loved it on every dessert. Now that I mostly stay away from dairy, I went on a mission to develop a Coconut Whipped Cream recipe to tickle my tastebuds and rival my past memories of the delectable, light, and airy treat.
Well, after MANY attempts, I finally have a Coconut Whipped Cream recipe to share with you as part of The Paleo Pumpkin Cookbook! It took several weeks of testing all kinds of different coconut milks and a variety of methods. After all of this, I learned two key things:
- You must use full fat coconut milk or coconut cream (my preferred variety is the canned coconut cream from Trader Joe’s) in order to produce the hardened cream required to make the dessert.
- Refrigeration is key. Make sure to chill the coconut cream for at least 24 hours before making the recipe (yes, this means you must plan ahead). Chilling the beaters and the metal bowl for at least 15 minutes before making it will also ensure everything stays cold and molded to perfection.
Along the way, I had to sample many batches of this delicious treat (oh darn!) and have found that I personally like it on the less-sweet side. To sweeten it up a bit, add in 1-2 tbsp of maple syrup or honey to taste. Since I usually enjoy the Coconut Whipped Cream on top of something delicious and sweet, such as Katie’s Pumpkin Ice Cream or The Clean Plate’s Chocolate Fig Frosty), I don’t think the recipe needs much sugar. One thing to note: the coconut cream makes the final product dense and heavy, so it will sink when you add it onto a smoothie or milkshake. It still has an airy and fluffy texture to it, but don’t be alarmed if you’re practically scuba diving it out of your glass!
Just in time for the holidays, hopefully you’ll enjoy this Coconut Whipped Cream recipe with your next dessert. I plan on serving it with pumpkin pie (recipe from Danielle Walker’s Thankful ebook) for Thanksgiving, and I’m already looking forward to it.
- 1 15-oz can of full-fat coconut cream, chilled overnight (I prefer Trader Joe's brand)
- 1 tsp vanilla extract
- First, chill the coconut cream overnight.
- 15 minutes prior to making the whipped cream, set the beaters and a metal mixing bowl in the freezer to cool.
- Remove the coconut cream from the fridge. Open the can from the bottom and carefully remove extra liquid first. There should be 1-2 tbsp of liquid (which can be set aside for other cooking), while the rest of the cream remains in the can.
- Remove the hardened cream from the can and place in the chilled metal mixing bowl. Add in the vanilla extract.
- Beat on high for 5-7 minutes, until whipped to desired consistency.
- Store in the fridge until ready to serve. Lasts for up to 1 week.
- The chilled beaters and mixing bowl, in addition to the full-fat coconut cream, are key to ensuring this recipe turns out. If you prefer whipped cream on the sweeter side, add in 1-2 tbsp of pure maple syrup or honey as desired.
Try these ice cream recipes to make a delicious sundae!