Friends, today I have something so simple, so delectable, and, so perfect for this time of year since fresh fruits abound.
For those of us that are dairy free, this is a home run. For those that eat dairy, this is still a home run. I’m talking whipped cream. From coconut. Oh yeah.
To be honest, I wasn’t quite sure if this would work, as you typically need a very cold metal bowl and hand mixer to aerate whipped cream. But, never one to shy away from a challenge, I gave it a shot anyway.
It more than works, and in fact, I think it’s way easier than making standard whipped cream.
This should work with any Ninja Blender, don’t worry about that. If you have a KS model, use the food processor bowl (I used the mini bowl in the Mega KS). If you have a different model, just use the standard blender jar.
Making Coconut Whipped Cream in the Ninja Blender
Ingredients:
- 1 can full fat coconut cream
- Sweetener of choice to taste (optional)
- 1 teaspoon pure vanilla extract (optional)
A note on the ingredients:
I made my whipped cream with zero additional ingredients aside from the coconut cream, but, if you have a sweet tooth, you may feel you need to sweeten the cream with your choice of sweetener. Traditional whipped cream is made at a ratio of 1 cup heavy cream to 1/4 cup granulated sugar. Personally, I wouldn’t recommend granulated sugar, but, you could consider using a couple of tablespoons of honey, coconut sugar, pure maple syrup or even a few drops of liquid Stevia to taste.
1) Obtain a can (or two) of full fat coconut cream, and place in the refrigerator at least overnight. Additionally, put your Ninja Blender jar and blade in the refrigerator as well. You may have to explain to your family that you’re not nuts (as I did), and that there is a reason you’ve placed your blender jar in the fridge.
2) When the coconut cream and jar are sufficiently cold, remove, and prepare your supplies: Blender, coconut cream, can opener, spoon, and bowl (I forgot to put a bowl in this picture!). You can see that the blender jar is hazed over from being chilled. The most important thing is getting the metal blade chilled.
3) Turn the can upside down and open.
You want to turn it upside down because the cream and water in the can will separate, with the cream rising to the top. By the way, this is coconut cream from Trader Joe’s.
4) Pour the water out of the can.
5) Scoop the cream out of the can into your blender jar. The cream should be very stiff – not runny.
6) Blend on “2” (or hold down the lid in the Pulse or steady state blend for models that don’t have speed settings) for about 30 seconds, until the cream has become fully whipped.
7) At this point, add sweetener and vanilla if using, and blend for about 10 seconds to combine. Taste, and repeat until you get a ratio you like.
Though you may be tempted, I don’t recommend licking the blades!
Enjoy with fresh fruit, or, straight up for a rich and tasty treat.
In case you’re wondering, it passes the thickness test with flying colors:
And with this post, I think I can officially retire from blogging, because I’m not sure I can ever top it. But, alas, I will keep trying.
Enjoy, and thanks for reading!
View Comments (20)
Oh my that looks SOO tasty. How long does it stay whipped anyway? Does it get chunky again if you refrigerate again? Or does it get limp if you keep it out?
Also since I don’t have a ninja, would you think my blender or food processor would work better?
Thanks Angela. How yummy! But please don’t retire from your blog! Hahaha
Hi Debbie,
Believe it or not, it stayed whipped all week! It was SO good.
I would do this in your FP, not blender. I don’t know if it will spin fast enough, but most definitely worth a try. Yum-yum!
?
ALL week? NO way! Wow, that is fabulous!
Do you think my KA mixer would do a better job if you need speed? Just like real whipped cream? hmm, that might work better, on a real high speed with the whip attachment?
Yes, definitely, it will work great!!
Answered my own question.
looks like I can use the kitchenaid. cool. I think I’m having company on sunday, and this will be really cool to try.
This may be a stupid question but I can’t tell by the pics. Are we using the metal blade or the dough blade for this?
Thanks!
Not a stupid question! This uses the metal blade. Enjoy!
Thanks Angela!
I’m trying this tonight! Using it to make a dairy-free topping for my daughter’s first birthday cake. It was reallllly hard to find coconut cream, though. There was cream of coconut (which has coconut sugar added) and there was coconut MILK. The cream of coconut came more like a bar of soap…. It’s 5 oz so I guess I have to adjust accordingly. And I’m hoping it will be enough for the 8″ cake …
well, this did not work out. bummer ? I need to get whatever you had, the canned coconut cream. but our store does not carry it and the closest Trader Joes is 45 minutes away and closed. Party is tomorrow. Any other ideas for dairy free sugar free whipped topping?
Hi Rebecca,
Rats, that is too bad! It definitely has to be coconut cream, which comes out pretty much solid from the can and can be whipped up. Do you have a Whole Foods by chance? They should also have it in the aisle with the Thai/Asian cooking supplies. An Asian food store would likely also have it.
I am wracking my brain for other ideas for you but coming up dry. You may want to try Pinterest for some ideas if you haven’t!
One thought I had was to make a vegan cream cheese frosting, but, I think you would have to add sugar, or at least Stevia. You would also need a Trader Joe’s or Whole Foods to get the vegan cream cheese.
Good luck!!!
Added peanut butter and agave for a yummy mousse! Have a newer ninja and gonna try it with the plastic dough paddle and see if it turns out even fluffier!
Thanks!
Jennifer, that is a great idea! You could probably also do a chocolate version with cocoa or cacao!
Fantastic! Your tips were spot on…chilling blades was a valuable key to the “whip”. Trader joes coconut canned product released very little liquid & it had been in the fridge a couple of days undisturbed. Good whip with vanilla & liquid stevia. Thanks Angela!
Great, Mar! Glad it worked for you.
If you can find a good brand of full fat coconut milk (try your local Asian market if you have one), the “cream” in the coconut milk does the same thing. Just turn the can upside down and refrigerate over night. Again, when you want to make the whipped “cream”, drain off the coconut milk and what will be left is the coconut cream. The amount left will depend on the quality of the coconut milk you purchased. I have found that Chaokah Chaokoh Coconut Milk is the best. The cheaper brands or name brands like “taste of thai” don’t have enough “cream” to do you much good. One way to test is to gently shake a can of coconut milk. If it sounds really sloshing, there’s not much “cream” in the can. If you barely hear sloshing, that’s a good thing!
I think they use coconut cream (in a can) for pina coladas. If anyone can’t find it – it may be in some liquor stores or in a drink mixing section of a supermarket. There’s a solid coconut cream (in a box) that’s more like lard – that’s a different kind of coconut. They sell it in the Caribbean stores around where I live.
Might be fun to try mixing the whipped coconut half & half with a cashew cream recipe… Probably fattening as all get out – lol.
THIS IS AWESOME!!! I just purchased the Ninja Mega Kitchen System & am looking for recipes that are grain, gluten & dairy free. I’ve had a recipe for the coconut cream for a while now, but it NEVER came out worth a darn…. so I’m SUPER excited to know my Ninja will do the job!!!
THANK YOU!!
Glad to help – hope it works out for you Jessica!