Description
Light, fluffy, and naturally coconutty — this coconut whipped cream makes the perfect topping for cakes, pies, or fruit.
Ingredients
Units
Scale
- 600 ml coconut cream, refrigerated overnight
- 60 g icing sugar
- 1/2 tbsp clear vanilla extract
- 1/4 tsp sea salt
Instructions
- Place two cans of coconut cream in the fridge overnight to chill and separate.
- The next day, scoop out the solid, thick coconut cream from the top of each can — this is what you’ll use for whipping. Be careful not to scoop up the separated liquid from the bottom of the cans.
- In a small bowl, mix the salt with the icing sugar and set aside.
- Before whipping, place your mixing bowl (I prefer using glass) in the freezer for 15 minutes.
- Beat the chilled coconut cream in the cold bowl until soft peaks form.
- Place a sieve over the bowl and sift in the icing sugar mixture. Remove the sieve, then add the clear vanilla extract.
- Continue beating until stiff peaks form.
- (Optional) Add a few drops of white food colouring for a clean, bright finish, and beat until fully blended.
- Cover and refrigerate until ready to use.
Equipment
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Disposable Decorating and Pastry Bags 14-inch
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V-Shape Wave Piping Tips 4 Pcs
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- This coconut whipped cream is the perfect topping for my coconut chiffon cake! Watch my full step-by-step tutorial to see how I make them together.
Nutrition
- Serving Size: 1 cup
- Calories: 565kcal
- Sugar: 15g
- Sodium: 152mg
- Fat: 53g
- Saturated Fat: 47g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg