Easy Coconut Whipped Cream, 2 ways

Sometimes it can be difficult to whip up coconut milk to be used as frosting. Here are two ways for making coconut whipped cream easier.

What you’ll need:

1 can full-fat coconut milk or cream

1 Tbsp agave or other sweetener

Method 1: Refrigerate coconut cream overnight after opening

Pour out the cream from a can of coconut milk or coconut cream. It’s better to refrigerate the can before opening to encourage the water and cream to separate, but sometimes the cream just isn’t creamy enough.

Pour out coconut cream or milk

If the cream that you poured out is already pretty solid, cool! Just add some sweetener, a pinch of salt, and whisk til it’s fluffy.

If the cream is still liquid, just put it in the refrigerator overnight to let it firm up more. It should be easy to whisk into a fluffy cream if you refrigerate after opening.

Whisk Coconut Cream

Method 2: Freeze, then blend like smoothie

Pour out a can of coconut milk or coconut cream. Freeze it for a few hours until ice crystals start to form, then just blend it in a blender. It’ll firm up just like whipped cream!