Chai coconut whipped cream

Tropical, decadent, and dairy-free

Refrigerating coconut milk overnight creates a thick, solidified cream that’s ideal for whipping into a dairy-free frosting. Vanilla extract, cinnamon, ginger, cloves, and cardamom provide the signature chai flavor. From the cookbook, Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts, this topping pairs well with all sorts of cakes—especially ones flavored with nuts, vanilla, or chocolate. For an easy dessert, dollop a spoonful of this whipped cream over fresh fruit.

Makes 2 Cups
Prep Time: 5 minutes plus overnight refrigeration

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Adapted from Sweet Laurel. Copyright © 2018 by LAUREL GALLUCCI AND CLAIRE THOMAS. Photographs copyright © 2018 by CLAIRE THOMAS. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.


Two 13.5-ounce cans full-fat coconut milk, refrigerated overnight
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground ginger
1⁄8 teaspoon ground cloves
1⁄8 teaspoon ground cardamom
2 tablespoons maple syrup
1 tablespoon vanilla extract


Remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Set aside the coconut water that remains in the can. Beat the coconut cream on high speed until it begins to thicken and peaks form. While mixing, add the cinnamon, ginger, cloves, and cardamom. The remaining coconut water can be added, a teaspoon at a time, if the whipped cream is too thick. Otherwise, discard it or save for another use.
Using a rubber spatula, slowly fold in the maple syrup and vanilla extract. Transfer the whipped cream to a metal or glass bowl, cover, and refrigerate until ready to use, or for up to one week.