Indulge in the velvety richness of homemade Coconut Cream, a luscious treat that’s ready in just 10 minutes. Its smooth, silky texture melts on your tongue, offering a heavenly blend of sweet, nutty, and tropical flavors.
Perfect for topping desserts or adding a creamy twist to your favorite beverages, this recipe is a game-changer for anyone who loves coconut. Plus, it’s dairy-free and naturally vegan, making it a guilt-free delight for all.
With its effortless preparation, this Coconut Cream is a dream come true for busy food lovers. The airy, whipped consistency pairs beautifully with fresh fruit, warm pies, or even a simple spoonful straight from the bowl.
Its delicate aroma and decadent taste will transport you to a sunny paradise with every bite. Whether you’re a coconut enthusiast or just exploring new flavors, this recipe promises to elevate your culinary creations in no time at all.
What You’ll Need?
- 2 (13.5-ounce) cans full-fat coconut milk (refrigerated overnight to separate the solids)
- 2½ tablespoons maple syrup (or substitute with honey or agave syrup)
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon zest (freshly grated for best flavor)
- Pinch of sea salt
- 1-2 tablespoons lemon juice (optional, depending on the thickness of your cream)
How to Make It
- Prepare the coconut milk: Scoop the solidified coconut cream from the top of the cans and place it in a stand mixer fitted with the whisk attachment. Tip: Ensure the coconut water is fully separated; if mixed in, the cream won’t whip properly. Save the leftover coconut water for smoothies.
- Whip the cream: Beat the coconut cream on high speed until it thickens and soft peaks form. Be careful not to over-mix, as the cream may soften too much.
- Add flavorings: Mix in the maple syrup, vanilla extract, sea salt, and lemon zest until fully combined. Optional: If the cream is very thick, add 1-2 tablespoons of lemon juice to adjust the consistency. Skip this step if the cream isn’t thick enough to handle the extra liquid.
- Chill: Transfer the coconut cream to a bowl or container and refrigerate until ready to serve. Tip: This helps it set and enhances the flavor.
Ways to Use Your Coconut Cream
This whipped coconut cream is incredibly versatile! Use it as a topping for desserts like pies, cakes, or fresh fruit.
It’s also perfect for layering in parfaits or adding a creamy touch to your morning coffee or hot chocolate. For a savory twist, try it as a dip for fresh berries or a drizzle over oatmeal.
Storage Tips for Freshness
Store your coconut cream in an airtight container in the fridge for up to 5 days. If it separates slightly, simply give it a quick whisk before serving. For longer storage, you can freeze it in small portions—just thaw in the fridge and re-whip if needed.
Time-Saving Tricks
To save time, chill your mixing bowl and whisk attachment in the freezer for 10 minutes before whipping. This helps the cream thicken faster.
Also, make sure your coconut milk is fully refrigerated overnight—this step is key for achieving the perfect texture.
Common Questions Answered
Can I use light coconut milk? Unfortunately, no—only full-fat coconut milk will whip properly. What if my cream doesn’t thicken?
It might be due to warm coconut milk or over-mixing. Chill it longer and try again. Can I skip the sweetener? Absolutely! Adjust the maple syrup to taste or omit it for a neutral flavor.
Coconut Cream
Equipment
- stand mixer
- whisk attachment
Ingredients
- 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 sea salt
- 1-2 tablespoons lemon juice optional, depending on thickness of your cream
Instructions
- 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.
- Beat the on high speed until it begins to thicken and and peaks form. Don’t over-mix or your cream will soften too much.
- 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.
- Chill the cream in the fridge until you’re ready to serve.