Velvety Homemade Coconut Cream (Vegan Whipped Cream)

This is the most important step that cannot be skipped. Place the cans of coconut milk in the refrigerator for at least 24 hours. It’s best to put them in the back of the fridge, where the temperature is the lowest and most stable. Absolutely do not shake the cans either before putting them in the fridge or when taking them out. The goal is for the thick, fatty part of the milk (the cream) to separate from the water and solidify at the top of the can.

About 15-20 minutes before you plan to whip the cream, prepare your equipment. Place the bowl you will use to whip the cream and the mixer attachments (whisks) in the freezer. Cold bowls and tools will help the cream whip faster and maintain a stable, fluffy texture.

Remove the chilled cans from the refrigerator, trying not to tilt or shake them. Open the can. There should be a thick layer of white, solid mass on top – this is your coconut cream. Using a large spoon, gently scoop out all of this solid part and transfer it to the previously chilled bowl. There will be clear coconut water left at the bottom of the can.

Start whipping the collected coconut cream using a hand mixer or stand mixer with a whisk attachment. Begin at the lowest speed to break up any lumps, then gradually increase the speed to medium and then high. Whip for about 30-60 seconds until the mixture becomes smooth.

Continue beating on high speed for another 2-4 minutes. The cream will start to increase in volume, become fluffy, and begin to form what are known as soft peaks. This means that when you lift the beaters, the peak of the cream formed on them will gently fall.

When the cream is almost whipped, reduce the mixer speed to the minimum. Now it's time to add the optional ingredients. Sift the powdered sugar through a small sieve directly into the bowl, add the vanilla extract and a pinch of salt. Sifting the sugar will prevent lumps from forming and ensure a perfectly smooth consistency.

After adding the sugar and vanilla, increase the mixer speed back to high and whip for about 30 seconds, just until all the ingredients are combined and the cream reaches the desired stiff consistency. Taste and add more sugar if you prefer a sweeter flavor. Your homemade coconut cream is ready!