By Karen Gaudette Brewer

You don't have to be vegan to love this whipped coconut cream.

Here in the Northwest many friends are a) vegan b) avoiding dairy c) lactose-intolerant or d) all of the above. But, thanks to vegan coconut whipped cream, they, their kids, (and fellow dairy-free folk around the country) won't miss out on one of the best parts of dessert: whipped cream! It can be a little tricky to make, but once you get the hang of it, it's all fluffy coconut cream goodness from here on out. Let's whip it, whip it good.

How to Make Whipped Coconut Cream | Photo by Anna Berman

The recipe: Whipped Coconut Cream (Vegan Whipped Cream)

Step 1: Get the right kind of coconut milk.

Avoid "lite" coconut milk — it won't whip. Organic coconut milk offers the best consistency. If possible, avoid guar gum as an ingredient, which also inhibits whipping. #Protip: Try several brands until you find which one works best for you. You can use leftover coconut cream and coconut milk in these yummy recipes that call for coconut milk.

Step 2: Chill your tools.

An hour before game time, put a metal mixing bowl and your beaters of choice (for me, the whisk beaters worked best) in the freezer for an hour to chill. The colder you keep all the moving parts, the loftier your whipped cream will be!

Step 3: Scoop out the cream and whip it good.

Watch the video to see it happen in real life:

Step 4: Try not to eat the entire bowl in one sitting.

Photo by Karen Gaudette

Tips for Success

  • Flavor variations on this basic version abound: add citrus zest, matcha (green tea) powder, cocoa, almond extract, pumpkin pie spice, mmm…!
  • Avoid "lite" coconut milk — it won't whip. Organic coconut milk offers the best consistency. I have had the best success with Native Forest® or Whole Foods 365 Everyday Value® brands.
  • Serve immediately for best flavor and consistency. If you must store it, refrigerate in a glass container or glass canning jar for up to 3 days. Shake or whisk gently to fluff the cream again before serving.
  • Plan ahead, because the coconut milk needs to chill overnight before whipping. You might want to keep a can or two of coconut milk cold in your fridge so that you're always ready to make this recipe!
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