I love this Chocolate Coconut Whipped Cream! It is creamy, rich and chocolaty, yet, not too sweet! I used this for a Chia Pudding Parfait! It was SO good!! My kids kept sneaking in the fridge and sticking their fingers in the bowl and saying.."YUM!" To be honest, I kept getting a spoon and making my rounds too! This is that good! It is absolutely heavenly!!!!
FYI this Chocolate Coconut Whipped Cream is a frosting that you want to serve right away because it loses its body in warm temperatures. It is best served immediately and cold. It can be served over my "Best Gluten Free Chocolate Cupcakes"-just be sure to serve the cupcakes immediately.
If you want a dairy free frosting for a dessert you are making for a potluck, check out my Easy Raspberry Vegan Frosting HERE. That one keeps its shape for several hours.
In this recipe, I used the cream from 2 cans of coconut milk and it made a lot of frosting. I will be using this Chocolate Coconut Whipped Cream Frosting to make ice cream cakes, popsicles, ice cream and parfaits. It was really easy to make! If you are looking for a plain Coconut Whipped Cream Frosting, check out my recipe HERE.
It is great to have several cans of coconut milk in the fridge. You never know when you are going to have company and want to make a quick special treat. You can put some fruit in a bowl, top with chocolate coconut whipped cream and cacao nibs. It will look so elegant and your guests will be really impressed!
I did use a lot of cocoa powder in this recipe because it helps give the frosting more body and a deep rich flavor. The chocolate also cuts out the coconut flavor. This tastes like real whipped cream!!! Your taste buds will never know the difference!!!
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Best Paleo Chocolate Chip Cookies
Chocolate Coconut Whipped Cream
- Total Time: 10 minutes
Description
I love this Chocolate Coconut Whipped Cream! It is creamy, rich and chocolaty, yet, not too sweet!
Ingredients
- Cream from 2 cans of coconut milk, refrigerated overnight (about 2 cups coconut cream)
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla stevia
- ¼ teaspoon almond extract
- 2-3 Tablespoons maple syrup ( I prefer 2, use 3 if you like it sweeter)
Instructions
- Carefully open chilled coconut milk cans, do not shake.
- Scoop out thick cream and pour into a large mixing bowl, preferably chilled.
- Whip coconut cream on high speed with an electric hand mixer until soft peaks form. Add cocoa powder, vanilla extract, stevia, almond extract and maple syrup and continue whipping until ingredients are well incorporated. Serve immediately or store in the fridge in a sealed container. Use Chocolate Coconut Whipped Cream within 2-3 days.
- Prep Time: 10 mins
- Category: Dessert
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Nikki says
I used the coconut cream with a family recipe that needed 24oz of heavy cream. I used the cream from 3 - 14oz cans and it made enough cream to frost 3 layers and the top (2 - 9 in round cases, cut in half), I didn't have enough to do the sides. Another can would have done the trick. It is softer than I expected but worked beautifully.
Ester Perez says
Hi Nikki,
I am so happy to hear that you enjoyed the Chocolate Coconut Whipped Cream recipe 🙂
Warmly,
Ester
Strange dreamer says
Was just dreaming about chocolate coconut cream and was wondering if that thing really existed. People should sell this thing in a bottle form already whipped, 10/10 would buy.
Josee Johnstun says
This looks delicious and is the first chocolate version ive seen of coconut whipped cream! Im wondering though if I could frost a cake and then put it back in the fridge until we were ready. would it hold up??
Ester Perez says
Hi Josee,
I would recommend frosting before serving, the cake may absorb some of the frosting and it may lose a lot of air. I suggest make the frosting and place it in a container, then you can easily whip it up again if needed before serving and frost the cake. Also, you can test a cupcake to see how it goes. If you want a frosting that holds up longer, I would recommend my Vegan Chocolate Buttercream. Let us know how it went. Warmly, Ester
Josee Johnstun says
I just whipped it up really quick right before cake time! Thanks so much for this recipe! It was delicious and thick, but also light. So so good. And most importantly, my daughter loved it! She put her face into her cake 21 times!! hahaha
Ester Perez says
Hi Josee! Aww! I'm so glad that this recipe worked out great for you! I loved reading about your daughter putting her face into the cake 21 times! That is awesome! LOL! Thanks for sharing! Warmly, Ester