How To Make Coconut Whipped Cream

This easy 3-ingredient recipe makes a delicious coconut whipped cream that's a dairy-free and refined sugar-free alternative to traditional whipped cream. In just minutes you can enjoy a smooth and delicious topping that's perfect for all your favorite desserts.

With minimal effort and just a little planning ahead to chill your ingredients, you can make a batch of dreamy coconut whipped cream that's perfect as a topping for desserts or beverages.

You'll love the taste and texture of this dairy-free whipped topping. Here, I'll share my tips to make sure you get the best results with your homemade coconut milk whipped cream.

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What Is Coconut Whipped Cream?

That dreamy and fluffy white cloud of soft cream that you're used to seeing dolloped on top of your favorite desserts gets a dairy-free makeover by using coconut milk rather than the traditional heavy whipping cream. This coconut whipped cream recipe also replaces the traditional granulated or powdered sugar with several refined sugar-free alternatives.

Coconut whipped cream is the result of whipping coconut milk solids with an electric or stand mixer until it becomes light and fluffy.

How Is Coconut Milk Whipped Cream Made?

This recipe actually starts in the refrigerator. All you need is a can of full-fat coconut milk that's been well-chilled. Chilling the can allows the coconut milk solids to separate from the coconut water.

After the can has been well-chilled, for at least 24 hours, you'll remove the solid coconut cream that has risen to the top of the can and whip it, along with a little flavoring and sweetener, into a delightfully smooth and paleo-friendly topping.

Ingredients Needed

• Unsweetened full fat coconut milk - 1 13.5- ounce can, refrigerated overnight
• Pure vanilla extract - ½ teaspoon, for flavor
• Local raw honey, maple syrup or low carb sweetener, to taste

Step-By-Step Instructions For Making Coconut Milk Whipped Cream

1. Chill your can of coconut milk overnight in the fridge. No shortcuts on this one. Chilling for a few hours in the freezer won't work. The can needs at least 24 hours in the fridge for the water and coconut milk solids to separate so the "cream" can rise to the top. Refrigerate the can upside down so can pour the liquid out and leave the thick cream in the bottom of the can.

Tip: I keep more than one can of coconut milk in the fridge at all times, so it's there if I need to make whipped cream on a whim. When you take a can out, immediately replace it with another one.

2. Chill your mixing bowl and beaters. If using a hand mixer, so just place the beaters in your mixing bowl and stash both in the fridge for an hour. You can also place them in the freezer, if you have room, for 15 minutes or so. If you're using a stand mixer, do the same - put the mixing bowl and the whisk attachment in the fridge or freezer. Why? This helps keep the coconut cream cold during the whipping process so that those firm, yet fluffy peaks will form and stay that way, giving you a better end result.

3. Scoop the coconut cream out of the can and reserve the water. Here's how:
   - Carefully flip the refrigerated can over. Since you've chilled it upside down, the thick cream will now be at the bottom. Using the pop top or a can opener, open the top of the can.
   - Pour the coconut water into a container that you can seal so you can use it later in
     another recipe.
   - Using a spoon, scoop out the coconut cream from the can and put it in your chilled
     mixing bowl.

4. Whip the coconut cream. Using either your hand-held electric mixer or a stand mixer, begin whipping the coconut cream, starting with a medium speed for 2-4 minutes or until you see peaks just begin to form. Use a spatula to scrape the sides of the mixing bowl as needed. Increase the speed to high and continue whipping for several minutes until you see peaks form. Add the vanilla extract and sweetener of choice and whip just enough to incorporate.

Tip: If the chilled bowl and cold coconut cream are causing it to stick to the sides of the bowl, add a scant teaspoon of the reserved coconut water from the can to the cream and continue whipping.

5. Serve immediately or save in the refrigerator, tightly covered until ready to use.

Which Brand Of Coconut Milk Is The Best To Use?

I've tried many brands, all with various levels of success. Not every brand is created equal and the viscosity of the cream doesn't always perform as intended when chilled and/or whipped. Be sure and read my work-around in the next section for when separation issues occurred, even after chilling, and how I rescued my can of coconut milk and whipped cream.

I suggest trying different brands of coconut milk until you find one that seems to check all the boxes as far as excellent milk and water separation, taste, and the ability to whip smoothly and maintain its creamy peaks when cold.

Keep in mind that you're looking for full-fat, unsweetened coconut milk. The ingredients should be just coconut and water. Look for coconut milk that has 12 and 15 grams of fat. If it has more than 15 grams of fat, that's even better.

The lite or half-fat versions simply won't whip. The whipping and fluffiness is actually dependent on the milk solids of fat. The more fat, the more the air can circulate when whipping the cream, which leads to volume and fluffiness. Always purchase the full-fat version for this recipe. You can also use a can of coconut cream for an even thicker cream.

Note: You want the milk in a can, not the large carton of coconut milk in the refrigerated section of the grocery store.

In general, the best coconut milk brands I've tried and recommend are:

Native Forest

Natural Value

Trader Joe's Organic Coconut Milk

A Note About Guar Gum

Many brands of coconut milk you see on grocery store shelves, like Thai Kitchen, add guar gum as a thickener. I avoid guar gum, as it can cause digestive symptoms. But if you're not sensitive to it, it does help with the creaminess of the whipped coconut cream.

What to do if your coconut milk doesn't separate

If you've refrigerated a can of full-fat coconut milk overnight and opened it only to find out that the water and cream haven't separated, don't worry. I've had that happen. I've tried many different brands of coconut milk. And even with my favorites, every once in a while I get a can that comes out of the refrigerator looking just like it did when it went in.

This happened to me on Thanksgiving. About an hour before dinner I opened my can of coconut milk to whip, and it was only partially separated. Since my family specifically requested whipped coconut cream to go with the paleo pumpkin pie, I knew I had to figure something out.

I set a strainer over a bowl and lined it with a coffee filter. I added the slightly thickened coconut cream, leaving only the thin watery bit at the bottom of the can. And let it drain until it was the right consistency. Then I whipped the coconut cream as usual - it worked perfectly.

So now this is the trick I use to rescue my coconut whipped cream, if the coconut milk doesn't separate in the fridge.

Is The Texture And Taste Of Coconut Whipped Cream The Same As Traditional Whipped Cream?

I'd say the texture it's slightly softer. Traditional whipped cream has a higher fat content which contributes to its ability to stay in a firmly whipped form. Coconut milk whips up beautifully but may lose its whipped status more quickly. Keep it chilled and refrigerated for best results.

Coconut milk whipped cream has a mild coconut flavor, but in my recipe, I add a smidge of vanilla extract which makes it taste more like traditional whipped cream. My recipe also calls for adding a refined sugar-free sweetener to it, which may also help hide any coconut flavor.

How To Flavor Coconut Milk Whipped Cream

Depending on your intended use of the whipped cream, you may want to experiment with adding other flavors to it. Here are some tasty ideas.

• Extracts - The classic is to add vanilla extract, which is what my recipe calls for. Almost any extract will work, such as lemon, peppermint, almond, and orange.
• Powders - Another idea is to use vanilla bean powder, or any ground spice, such as ground cinnamon, ground ginger, pumpkin pie spice, or even cocoa powder or cacao powder for a chocolate flavor.
• Zests - Try lemon, lime or orange zest for a citrus boost.
• Fruit - Fold in mashed fruit like berries as in this easy raspberries and cream.

Can Coconut Milk Whipped Cream Be Made Ahead Of Time?

Yes. Be sure and store it in the refrigerator tightly covered. It will last up to 3 days in the fridge. I like to give it a few minutes of light whipping with an electric mixer if it seems a little soft.

What To Do With The Leftover Coconut Water

You can use that leftover coconut water so don't throw it away!

• It makes an excellent addition to a smoothie.
• Pour it into ice cube trays and freeze. Use it in smoothies or in lemonade or tea.
• Add it to fruit puree to make frozen popsicles.

How To Store Leftover Coconut Whipped Cream

Store any leftovers for up to 3 days in your fridge in a tightly covered glass container.

How To Use Coconut Whipped Cream

Use your homemade coconut whipped cream as a delicious topping for desserts, fresh fruit, and beverages such as:

Strawberry Short Cake

Dark Chocolate Pots De Creme

Mexican Chocolate Avocado Mousse

Chocolate Walnut Pie

Paleo Apple Crisp

Peach Blueberry Crisp

Red, White and Blue Berries and Cream