This 2-minute recipe for gluten-free coconut whipped cream keeps things simple. A simple blend of coconut milk, vanilla, and if you want, a pinch of coconut sugar.
I am one of those sweet tooth’s that loves me some icing, frosting, whip cream on desserts. The more the merrier y’all! Shovel it on. But, it’s harder to find these tasty treats that are truly gluten-free.
Then I overheard a client talking about this amazing 2 minute recipe for gluten-free coconut whipped cream. I scrambled around and wrote down the basics of the recipe and hurried home to test it out.
Results are in and…it’s so versatile, yummy, and it’s also not processed with long-worded ingredients!
I use the coconut whipped cream for both frosting and whipped cream. It’s easy to prepare and tastes great without much needed to sweeten it. It does need to be fluffed up and devoured rather quickly. If that’s not in your book, then you can just re-chill the cream and refluff for a moment, and you have the perfect whipped cream again!
So let’s get right to it…here’s the easy recipe and right below it are pointers that you probably shouldn’t skip over if ya want to have the perfect topping for your next sweet toothed craving!
Gluten-Free: Coconut Whipped Cream:
Gluten-Free Coconut Whipped Cream
- 1 can FULL FAT coconut milk* I like this one the best!
- 1 teaspoon vanilla extract
- 1 in large metal or glass mixing bowl chilled the fridge (5-10 minutes is all that is needed)
- Refrigerate the can of coconut milk overnight.
- Turn the can upside down and open the can carefully (liquid should now be at the top). Discard the liquid portion.
- Place the coconut cream into the chilled mixing bowl. Beat the cream until you start to see it thicken up. Now add in the vanilla and continue to beat the mixture.
- Dollop it on your dessert as frosting or whip cream.**
If you want a little more sweet, add in 1 TBSP coconut sugar at a time. I have never felt the need for sugar but some may want really really sweet whipped topping.
So let’s talk about the coconut milk for a second:
You must use the FULL FAT coconut milk for this to work. And no guar gum in the ingredient list. Trust me, I’ve tried other types…and have failed miserably. So save your time and your money. This is the coconut milk that I’ve had the most success with and used for this exact recipe.
**The sooner you serve this creamed topping, the better. You can re-chill it and ‘refluff’ and use it again of course, but it stays consistent for a short while before you need to refluff or cool it down again.
***And I have also found that there is now coconut cream, sans the liquid, in which you still need to chill, fluff, and add in your yummy vanilla. But one less step involved.
And below is my first attempt at photographing this recipe when I first started out blogging. I’m keeping these pictures here to help remind myself how far my photography has come when I’m having a down day.
Enjoy the chuckle!