Coconut Whipped Cream
Coconut whipped cream is a dairy-free whipped cream option that is made from the full fat coconut milk or coconut cream. It’s delicate, soft and tastes amazing! Your dairy-free and dairy-eating friends will love it!
There’s something about putting a dollop of fluffy whipped cream on top of fruit, granola or pancakes that just hits the spot. I recently placed a dollop of this on my gingerbread waffles and I was in heaven.
If you’re also a fan, check out my greek yogurt whipped cream recipe.
However, if you are looking for a dairy-free, vegan and gluten-free whipped cream option, this is for you! (Or if you aren’t dairy free, gluten free or vegan, you’ll still love this recipe!) Seriously, it’s so delicious.
I love how thick and fluffy this cream is! It has a soft coconut flavor to it. If you’re looking for ways to use it, check out my recipe tips below for recommendations.
- Canned coconut milk (13.5 oz) — Full fat! I used Native Forest from Whole Foods and that worked great for me. The Minimalist Baker tried a bunch of different brands and types if you can’t seem to find the Native Forest brand.
- Powdered sugar — You can also use maple syrup, stevia, honey, or any other preferred sweetener.
- Vanilla extract — This gives depth to the cream’s flavor and makes it so it isn’t quite so coconut-y.
How to Make Coconut Whipped Cream
- Chill the can of coconut milk for 1-2 days.
- Remove from the fridge and scoop out the top, hardened portion of the coconut cream. Transfer the liquid coconut milk to a container and store in the fridge for a later use (such as in smoothies or coconut chia pudding).
- Using a hand mixer, beat the coconut cream until smooth, about 1 min.
- Add the sweetener and vanilla and mix for another minute.
Store in the fridge, covered for up to a week. The whipped cream will firm up while in the fridge. You can give the cream an extra whip after it has been in the fridge if it needs it.
Tools Used for This Recipe
Mixing bowls (glass or metal)
Coconut milk brands — Finding a brand that works is tough. Thai Kitchen doesn’t work. I used Native Forest from Whole Foods and that worked great for me. Tip: make sure the coconut milk is full fat. You don’t want the thin types. And remember, this is coconut milk in a can. The coconut milk in cartons in the fridge or near the almond milk won’t turn into whipped cream. The more fat, the more solid cream you’ll get in your chilled can.
Make sure you chill the can of coconut milk in the fridge (not the freezer) for at least 18-24 hours. If not, you won’t get as good of a separation of the cream and the liquid in the can.
Chill your mixing bowl in the freezer for 10-15 minutes prior to mixing for better results. The key is to keep the cream chilled as long as possible.
There are SO many great things to put this delicious cream on, but I thought I’d share just a few ideas. I think one of my favorite combinations is homemade vanilla ice cream with a dollop of this coconut whipped cream and then drizzle raspberry sauce on top! It’s also great on top of pies such as key lime pie, pumpkin pie, banoffee pie or even a fresh peach pie.
I also like using this recipe on top of breakfast foods! If you’re looking for a healthier breakfast option with this gluten free and vegan whipped cream, you can try it on top of my breakfast quinoa or pair it with coconut chia pudding. But I’m also a sucker for it on top of my pancakes or waffles!
The coconut whipped cream won’t function well as frosting for cakes or cupcakes since the cream likes to stay chilled. If you’d like to use coconut whipped cream on cake or cupcakes, frost the items and then chill them in the fridge.
Must keep this refrigerated. It doesn’t do well at room temperature for longer than 2 hours.
Want it sugar free? Add a splash of stevia liquid drops to the coconut cream (or stevia powder if your cream is too liquidy).
If your cream is slightly clumpy, keep mixing. You can always add a splash of the reserved liquid to the bowl to help soften the mixture. Adding some of the reserved coconut liquid can also help if your cream is too stiff when mixing. This will loosen it up and create more air bubbles to give the cream more lift. It’s important to keep the balance right and not give too much liquid or else you won’t have a thick cream texture.
- How to stiffen coconut whipped cream — Be sure your canned coconut milk has been chilling in the fridge for 18-24 hours, or more. Then make sure you aren’t adding too much liquid if you are having problems getting a stiff cream. If you used a liquid sweetener, switch to a powdered sweetener.
- How to make coconut whipped cream without chilling — You can’t make coconut whipped cream without chilling it first. You need to chill it to get the separation of the liquid and the cream in the can.
- Is coconut whipped cream healthy? — Yes! Coconut milk can help lower cholesterol and is filled with healthy fat. Especially if you use a more natural sugar like honey or agave, this whipped cream recipe is definitely on the healthier side.
- Is coconut whipped cream gluten free? Vegan? — Yes! Just but sure to choose a sugar that is vegan if that’s what you’re looking for. Maple syrup is a great sweetener to use if you are vegan.
Hey you whipped cream expert! If you make this recipe and love it, please come back to leave a rating and review. Thank you! ❤️
Coconut Whipped Cream
- 1 1.35 oz can coconut milk - chilled for 24 hours, should be full fat coconut milk
- 2 tablespoons powdered sugar - or use maple syrup for vegan
- 1/4 teaspoon vanilla extract
- Chill coconut milk for 1-2 days. Remove from fridge and scoop out the top, hardened portion of the coconut cream. Transfer the liquid coconut milk to a container and store in the fridge for a later use.
- Using a hand mixer, beat the coconut cream until smooth, about 1 min. Add the sweetener and vanilla and mix for another minute.
- Store in fridge, covered for 5 days. The whipped cream will firm up while in the fridge.
- Serving with: fresh fruit, cake (carrot cake), angel food cake, slices of pie, hot chocolate, waffles, pancakes, hummingbird cake, steel cut oats, granola, oatmeal.