Description
This coconut whipped cream recipe delivers an incredibly light, fluffy texture and a subtle tropical aroma that brightens any dish. It’s a luxurious, plant-based, and dairy-free treat, perfect for elevating fresh berries or baked apples.
Ingredients
Scale
- 2 cans full-fat coconut milk (800g total), chilled
- 0.5 cup powdered sugar (60g), sifted
- 1 teaspoon alcohol-free vanilla extract (5ml)
- 0.5 teaspoon ground cardamom (2.5ml)
- 0.5 cup shelled pistachios, unsalted (50g)
- 1 tablespoon granulated sugar (15g)
- Pinch of sea salt
Instructions
- Chill Coconut Milk: Place full-fat coconut milk cans in the refrigerator for at least 12 hours, preferably overnight, ensuring the thick cream separates and solidifies at the top.
- Prepare Pistachio Crunch: Preheat a small dry skillet over medium heat. Toast shelled pistachios for 3-5 minutes, stirring frequently, until fragrant and lightly golden.
- Finish Crunch: Transfer toasted pistachios to a clean cutting board and cool slightly, then coarsely chop them. In a small bowl, combine chopped pistachios with granulated sugar and sea salt, mix well, and set aside.
- Scoop Coconut Cream: Carefully open the chilled cans without shaking. Spoon out the thick, solid coconut cream from the top, leaving clear liquid behind, and place the solid cream into a large, very cold mixing bowl.
- Add Flavorings: Add sifted powdered sugar, alcohol-free vanilla extract, and ground cardamom to the bowl with the coconut cream; the mixture will look slightly lumpy initially.
- Whip Cream: Using an electric mixer, begin beating on low speed, gradually increasing to medium-high, and whip for 3-5 minutes until light, fluffy, and holding soft to medium-stiff peaks.
- Serve Elegantly: Gently spoon the whipped cream into individual light-colored dessert bowls, creating a soft swirl, and liberally sprinkle the Cardamom & Toasted Pistachio Crunch over one side for color and texture contrast.
Notes
Ensure coconut milk is full-fat and well-chilled (refrigerate overnight) for best results; chilling the mixing bowl and whisk attachment can help if cream is too soft. For sugar-free, substitute powdered sugar with erythritol or monk fruit sweetener. To make chocolate coconut whipped cream, whisk in 1-2 tablespoons of unsweetened cocoa powder. Avoid over-whipping to prevent a grainy texture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Whipping
- Cuisine: General
Nutrition
- Serving Size: 0.25 cup (approx 35 g)
- Calories: 145 calories
- Sugar: 8 g
- Sodium: 10 mg
- Fat: 11 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: coconut whipped cream, dairy-free, vegan, plant-based, dessert topping, easy, healthy, cardamom, pistachio