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–+ servings
Coconut Cream

Coconut Cream

Amy
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.
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Prep Time 10 minutes
Total Time 10 minutes
Servings 4

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.
Keyword coconut milk, creamy, dairy-free, tropical, vegan
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