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 (60 ml)

Course: Condiment, Dessert

Cuisine: American

Prep Time: 5 minutes

Cook Time: 0 minutes

Chill Time 8 hours

Total Time: 8 hours 5 minutes

Makes: 8 servings

Calories: 32 kcal

Author: Dédé Wilson

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.

The only key to this recipe is choosing a good brand (use Thai Kitchen, if you can) and chilling it very well. Follow those tips for success!

Nutrition Facts

Coconut Whipped Cream

Amount Per Serving

Calories 32 Calories from Fat 27

% Daily Value*

Fat 3g5%

Cholesterol 8mg3%

Sodium 1mg0%

Carbohydrates 1g0%

Sugar 1g1%

* Percent Daily Values are based on a 2000 calorie diet.