coconut whipping cream

This dairy-free coconut whipping cream is the perfect accompaniment to basically everything!

Course Dessert

Cuisine American

Keyword coconut, coconut whip cream, whip cream, whipped cream

Prep Time 10

refrigerate 4

Total Time 30

Servings to 4

Calories 643kcal

Author Lauren Toyota

First, you'll need to have your can of coconut cream chilled in the fridge for at 4 hours, if using the Cha's Organics product. But overnight is safest in all cases and especially if you're using another brand of coconut milk or coconut cream.
Scoop out the coconut cream into a mixing bowl and leave the liquid aside, if there is any. There won't be any in the Cha's Organics coconut whipping cream. You can use the coconut water for something like a smoothie or sauce.
You can use an electric hand mixer, or a stand mixer with the whisk attachment. Whip the cream on medium speed for 1 to 2 minutes. You can gradually increase the speed by one or two notches after 1 minute or so, but don't go too high or you could over whip the coconut cream or beat it too fast turning it into butter. It should start looking smoother and fluffy. That's more a precaution for using other brands of coconut milk or cream.
Add the vanilla bean paste and whip it until it's incorporated in the cream. You can also sweeten the coconut whipping cream by adding 1 to 2 tablespoons of sifted confectioners sugar. Adjust the sugar to taste if you want it sweeter!
You can serve this with your desserts immediately or keep it in the fridge, but it won't remain fluffy forever as the cream will re-harden (in the case of using a different brand other than Cha's!) Use it as soon as possible. Cha's Organics Coconut Whipping Crema will remain smooth and fluffy as it has tapioca starch in it.