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Coconut whipped cream is a great dairy-free substitute for traditional whipped cream. With only three ingredients, it can be whipped up within minutes. All you need is a few cans of full-fat coconut milk! This coconut whipped cream recipe is dairy-free, vegan, keto, and Whole-30 friendly.
Giving up dairy was problematic for me, especially around the holidays. But once I discovered how to use plant-based foods like coconut, aquafaba, and cashews, I realized I could enjoy all my favorite foods again!
Coconut whipped cream is my go-to whipped cream alternative for almost all my cakes and pies (though aquafaba comes in second for some pies and meringues).
What is coconut whipped cream?
Just like traditional whipped cream, coconut whipped cream is made from coconut cream, whipped up with an electric mixer. However, because the structure of coconut milk is different from heavy whipping cream, coconut whipped cream is slightly denser and doesn’t double in volume the way whipped cream does. It also has a soft coconut flavor, perfect for topping on ice cream, fresh fruit, and baked goods.
Coconut Whipped Cream Ingredients
Just three, so quality counts.
- 1 can or carton of coconut milk (more on this below – short version, make sure you either buy a great brand or make your own coconut milk at home).
- 1 tbsp sweetener (I used Lakanto powdered erythritol)
- ¼ tsp vanilla extract
Best Coconut Milk Brands
Unfortunately, not all coconut milk is made the same. Some have additives and other ingredients that make it difficult to make whipped cream from coconut milk. Below are my top favorite coconut milk brands:
- Aroy-D: This is a widely available brand that I’ve used often in my kitchen. It comes in a convenient carton, rather than a can.Aroy-D is available in bulk on Amazon.
- Natural Value: This brand is top shelf coconut milk, comes in organic and has no additives!
- Native Forest: Another great coconut milk that I’ve found at many health food stores.
- Thai Kitchen: This is a cheaper brand of coconut milk that’s availalble everywhere, even Costco carries it in the cases. I use Thai Kitchen coconut milk in a lot of my kitchen testing since it’s so economical.
- Trader Joe’s: Trader Joe’s is another great option and I love that their coconut milk is additive free and organic.
You can read more about my criteria for how to buy the best coconut milk here (with links to all my favorites).
How To Make Whipped Coconut Cream
To make dairy-free coconut whipped cream, you’ll need a few cans of full-fat coconut milk or coconut cream (not to be confused with coconut cream concentrate, which is another name forcoconut butter).
Before you get started, you will need to refrigerate the can of coconut milk in the fridge overnight or for at least 6 hours. The cream will separate from the liquid once the coconut cream is chill.
Once you have your cold solid coconut cream, you’ll want to scoop it out into a medium mixing bowl. Save the leftover coconut water to add to smoothies. Next, you’ll add your sweetener if you’re using it. Stevia,powdered erythritol, powdered sugar, honey, and maple syrup all work well. It tastes great with just vanilla too!
If you’re in a humid area make sure to turn on the AC or the whipped cream will melt. Also, use a cold bowl to whip the cream in to insure it doesn’t melt.
Start by whipping your coconut cream at a low speed with an stand mixer or hand mixer. Continue to whip on high speed until it forms stiff peaks. It won’t be as light and airy as regular whipped cream. You can over-whip this, so make sure to keep an eye on it while it’s whipping up. Once the cream is whipped, use a spatula to scrape the sides of the bowl and pour the cream out of the bowl or onto your dessert.
Coconut Whipped CreamFAQ
Can I use any brand of coconut milk?
Unfortunately, not all coconut milk is made the same. I suggest using only Aroy-D, Native Forest, or Thai Kitchen. These are the only brands where the coconut cream separates when you refrigerate it.
How do I store whipped cream if I have leftovers?
Store leftover coconut whipped cream in an airtight container in your refrigerator for up to 5 days. When you want to use it again you might have to whisk it to get it fluffy again.
Can I freeze the coconut milk instead of refrigerating it?
I’ve tried freezing the coconut milk for an hour or two in the freezer, and it just isn’t the same. The texture is all off.
Can I use this to frost a cake?
Many people use coconut whipped cream to frost cake. I make a coconut cream frosting made with powdered sugar(swerve) and vanilla extract. Cool the cake before frosting to insure the frosting doesn’t melt.
Can I use canned coconut cream to make this?
In my experience canned coconut cream doesn’t always become solid when refrigerated. If you find a can of coconut cream that does turn solid, you can use it to make this recipe. I recommend sticking with the following brands: Aroy-D, Native Forest, and Thai Kitchen.
Can I use light coconut milk to make this?
No, you cannot use light coconut milk to make this. You need the fat part of the coconut milk to make the whipped cream. The cans of light coconut milk are too low in fat and do not turn solid when refrigerated. I suggest using light coconut milk for smoothies and drinks.
How To Use:
I love to use coconut whipped cream to top my favorite desserts (think pumpkin pie) and on top of coconut milk hot cocoa. You can use coconut whipped cream in place of whipped cream in most recipes!
Coconut Whipped Cream Recipe
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5 from 11 reviews
Coconut whipped cream is a great dairy-free substitute for traditional whipped cream. All you need is a few cans of full fat coconut milk! This coconut whipped cream recipe is dairy-free, vegan, keto, and Whole-30 friendly.
- Author: The Coconut Mama
- Prep Time: 24 hours
- Cook Time: 5 minuts
- Total Time: 1 day 5 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 can or carton of coconut milk
- 1 tbsp sweetener (I used Lakanto powdered erythritol)
- 1/4 tsp vanilla extract
Instructions
- Before you get started, you will need to refrigerate the can of coconut milk in the fridge overnight or for at least 6 hours. The cream will separate from the liquid once the coconut cream is chill.
- Open coconut milk and scoop off the coconut cream. The cream will be very thick and should easily scoop off from the top.
- Place cold coconut cream into a bowl and whip it with an electric mixer.
- Whip until coconut cream is fluffy. Feel free to add vanilla extract or your sweetener of choice to flavor this whipped cream.
Notes
Nutrition Facts
- Serving Size: 1 serving
- Calories: 114.7
- Fat: 11.4g
- Carbohydrates: 1.4g
- Protein: >1
Article originally published on June 10th, 2013 and updated on November 8th, 2021 with new images and content.
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About Tiffany Pelkey
Tiffany is the founder of the wellness website Coconut Mama where she spent over a decade creating coconut-inspired recipes and tutorials. Tiffany lives in the Pacific Northwest with her family and works as a freelance writer, recipe creator, and photographer. She studies aromatherapy and herbalism and loves to cook plant-based meals. You can follow Tiffany on Instagram.
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