Coconut Cream
Total Time
10 mins
Prep Time
10 mins
Rating
5 out of 5 stars
(20)
Ingredients
4 servings
- 2 (13.5-ounce) cans full-fat coconut milk, refrigerated overnight
- 2½ tablespoons maple syrup
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon zest
- Pinch of sea salt
- 1-2 tablespoons lemon juice, optional, depending on thickness of your cream
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Preparation
Step 1
Scoop the coconut solids that have risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Make sure the solids have separated from the coconut water in the can - if it mixes, your coconut cream will not whip. Save the leftover coconut water for smoothies.
Step 2
Beat the on high speed until it begins to thicken and peaks form. Don't over-mix or your cream will soften too much.
Step 3
Add the maple syrup, vanilla, salt, and lemon zest, and mix until combined. If your coconut cream is very thick, add 1 to 2 tablespoons lemon juice, if desired. If your cream isn't thick enough for the additional liquid, skip the lemon juice.
Step 4
Chill the cream in the fridge until you're ready to serve.
Step 5
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Chef's notes
Whipped coconut cream is my go-to substitute for regular whipped cream. It’s light, it’s fluffy, and it’s naturally dairy-free making it the perfect topping for cakes, pies, crumbles, or any dessert that would benefit from a dollop of whipped cream.
