Coconut Whipped Cream is a non-dairy alternative to classic whipped cream. Heavy cream, which is used to make whipped cream, is not approved as low-FODMAP at this time, and yet, up to a very generous 1/2 cup (125 ml/60 g) of whipped cream is. And we know that it takes about 1/4 cup (60 ml) of heavy cream to make that amount of whipped cream, however, we also know that while we can recommend small portions of whipped cream that many of you want a dairy-free option and this Coconut Whipped Cream is it!
The trick is choosing the right coconut milk product and planning ahead.
Start With The Right Ingredients
Do not use “lite” or “light” coconut milk, which does not have enough fat to create a whipped cream. Also make sure you don’t buy cream of coconut, which is a highly sweetened coconut product that is often used to make pina coladas. We like Thai Kitchen Brand full-fat Coconut Milk.
The recipe yield varies as the amount of thick cream in each can will differ and therefore so will the amount of whipped coconut cream that results. This amount tends to vary from can to can as well as brand to brand, so standardization is tricky.
To learn more about coconut milk and other coconut products, read our article, Is Coconut Low FODMAP?
See this whipped cream in action in our Almond Milk Chocolate Pudding recipe.
Coconut Whipped Cream
If you are having a hankering for whipped cream but want a dairy-free alternative, you have to try this Coconut Whipped Cream.
Low FODMAP Serving Size Info: Makes about 1 ½ cups to 2 cups (360 ml to 480 ml); serving size 1/4 cup
- 1, 13 to 14 ounce (370 g to 400 g) can full-fat coconut milk, such as Thai Kitchen brand
- 1 tablespoon confectioners’ or granulated sugar, more or less to taste
- 1/2 teaspoon vanilla extract
Refrigerate the canned milk at least overnight. It is also helpful to chill your mixing bowl, if you have room in the fridge.
Remove the can from the refrigerator without tilting or shaking the can and open the top carefully. There will be a thick layer of cream on top with thinner coconut milk beneath, which might be hidden.
Use a teaspoon to scoop just the cream into the pre-chilled mixing bowl. The remaining coconut milk can be used in smoothies, curries or other cooking. Beat the cream with an electric mixer on high speed until it begins to thicken. Add sugar and vanilla and beat until it becomes smooth, thick and creamy just like whipped cream. Use immediately as a topping for desserts or coffee drinks. You can refrigerate the coconut whipped cream in an airtight container for up to 2 days; some volume will be lost. We think it is best used freshly whipped.