Homemade Coconut Whipped Cream

Homemade Coconut Whipped Cream | Get Inspired Everyday!

Homemade Coconut Whipped Cream | Get Inspired Everyday! 7

I decided to give coconut whipped cream a recipe of it’s own today for a number of reasons:

1. I make coconut whipped cream two different ways, and I thought it might be nice to share some of the tips I’ve learned along the way.

2. This whipped cream makes it’s way into many of my desserts (Nutella Pudding in the photo below), and it’s one of those basic recipes you just can’t be without.

3. You will need coconut whipped cream later this week when we’re going to make Death by Chocolate (refer to the above photo)!

I don’t think you’ll need any more reasons other than Death by Chocolate because let me tell you, everyone needs this in their life!

Homemade Coconut Whipped Cream - Nutella Pudding | Get Inspired Everyday!Homemade Coconut Whipped Cream | Get Inspired Everyday!Homemade Coconut Whipped Cream | Get Inspired Everyday!

For the first method, start with thoroughly chilled coconut milk. Scoop the solid cream from the top, leaving the watery liquid behind.

Tip 1: I like to use the leftover liquid in my smoothies.

Tip 2: The brand Natural Value seems to separate well in the refrigerator because it doesn’t have any additives or thickeners. I’ve had other brands that sometimes don’t separate even after weeks in the refrigerator.

Next, add your sweetener of choice and vanilla. Whip the cream on high in a mixer for about 10 minutes until it turns to a thick whipped cream. When I make coconut whipped cream this way, I always make it with the cream from 2 cans of coconut milk. If you try to make any less in a stand mixer, it doesn’t whip very good because there’s not enough in the bowl.

Homemade Coconut Whipped Cream | Get Inspired Everyday!

In the second method, I whip the entire can of coconut milk – the cream, and the liquid. For this version, you have to use a brand that has a thickener added to it. I’ve had success with both Thai Kitchen and Native Forest.

Making coconut whipped cream this way gives you a soft whipped cream with droopy peaks. And… since softly whipped cream is my favorite, I really like to use this method with some of my desserts.

Homemade Coconut Whipped Cream | Get Inspired Everyday!

For the second method, pour the entire can of coconut milk into the bowl of a stand mixer.

Homemade Coconut Whipped Cream | Get Inspired Everyday!

Then, add your sweetener and vanilla. Finally, whip on high for 15 minutes until the whipped cream is soft, fluffy, and it holds a soft peak.

Homemade Coconut Whipped Cream | Get Inspired Everyday!

When the whipped cream is done it will be loose, almost sliding off the spoon. Usually, my whipped cream will hold for up to 2 days in the fridge without separating.

Homemade Coconut Whipped Cream - Peach Crisp | Get Inspired Everyday!

I love coconut whipped cream so much that I’ve been known to have a few spoonfuls with my morning coffee, or even plain whipped cream as an afternoon snack. It’s really at it’s best though, with a fruit crisp still warm from the oven.

Homemade Coconut Whipped Cream - Brownies | Get Inspired Everyday!

Or…with a pan of brownies also still warm from the oven (obviously right?).

5.0 from 7 reviews
Homemade Coconut Whipped Cream
 
Prep time
Total time
 
Author:
Serves: 2-3 cups whipped cream
Ingredients
  • Firmer Whipped Cream:
  • 2 cans (15.33 ounces each) coconut milk, refrigerated
  • 2 Tablespoons Grade A maple syrup or honey
  • 1 Teaspoon vanilla extract
  • Softer Whipped Cream:
  • 1 can of coconut milk, refrigerated (it has to be Thai Kitchen or Native Forest with an added thickener)
  • 2 Tablespoons Grade A maple syrup or honey
  • 1 Teaspoon vanilla extract
Instructions
  1. For the firmer whipped cream: scoop off the solid coconut cream from off the top, leaving the liquid behind for another use. Place the coconut cream, maple syrup or honey, and the vanilla in a mixer and beat on high for 10 minutes until the whipped cream is fluffy.
  2. For the softer whipped cream: pour the entire can of coconut milk into a mixer bowl and add the maple syrup or honey and the vanilla. Beat the mixture on high for 15 minutes until the cream is light, fluffy, and holds a very soft peak.
  3. Serve both types of whipped cream as soon as possible for best results. The softer whipped cream will usually hold in the refrigerator up to 2 days without separating. The firmer version usually starts to separate in a day.


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36 Comments on “Homemade Coconut Whipped Cream”

  1. I tried the first method, and I must have overwhipped it after just two minutes or so. It separated (maybe what others referred to as “curdled”). I wish I could save it…the brownies will be ready any second now!

    1. I have had occasional batches not come together which is why coconut milk with some type of stabilizer like guar gum works the best. I’ve also found it can happen if the coconut milk is too cold, there ends up being lumps of coconut cream in the finished product, so I’ve found with my fridge that it’s best to keep the coconut milk in the door rather than the top shelf where it’s much colder. The only way I know to ‘save’ a wrecked whipped cream attempt is to blend it in the blender with the other ingredients for my Homemade Coconut Ice Cream and freeze it in an ice cream maker. I’m sorry it didn’t turn out this time, once in a while coconut milk can be finicky so I hope the next time works out better.

  2. OH MY GOD THIS IS WONDERFUL!!!! Buried a bowl of fresh strawberry slices w/this and thought I was going to die!!! Used the original creme only version w/maple syrup, vanilla and almond flavor…… food bliss coma now….

      1. Unless you add BLUEBERRIES!!! Also added a sprinkle of cinnamon to the maple syrup and vanilla. Wonder what it tastes like if I swap almond flavor for vanilla???

        SO GOOD!!

        1. Yes! Or huckleberries which are like wild blueberries and so good with whipped cream, and since you’re a blueberry fan, I think you’ll love the almond extract! I make it like that often and I love the flavor with berries. 🙂

  3. I was looking for a recipe for coconut whipping cream made with homemade coconut milk, but enjoyed looking over your ideas! However…don’t know if you choose the ads that display on your blog or not, but the unexpected blare of music for the Sephora ad was very unwelcome and unsettling. I probably won’t revisit…

    1. I’m glad you enjoyed looking over the recipes! I’m sorry to hear you ended up with an annoying ad blaring in the background, unfortunately I don’t have direct control over the ads, but I do specify I don’t want that type on my website, however they sometimes slip through anyways. Sorry for the bad experience, but it’s not possible to keep this website running without the ads as the expenses really add up every month.

  4. Is there any way to get the recipe for the lime chia pudding with avocado? I’d be eternally grateful!!! I will send you virtual chocolate, hugs, avocados, whatever you desire.

    Thanks

    1. Yes, I’ll work on getting written down for you! There’s always so many recipe floating around in my head that sometimes I never get around to putting them on the blog. So if there’s anything you ever want to see a recipe for, just let me know and I’ll do my best to create it! I usually work at least couple weeks out (and this one might not get published until after my fall schedule), so when I get the proportions down, I’ll shoot you an email so you can have it sooner. 🙂

  5. I just made coconut whipped cream for the first time and I am in LOVE. Oh my, so good! I used it to top a key lime chia pudding that I made. Perfect. Thanks!

    1. It’s so delicious isn’t it!?! We make a lime chia pudding too with avocado in it, coconut and lime is one of my husband’s all time favorite combinations!

  6. Why did it curdle?? I left in fridge overnight & scraped 2 cans of coconut milk fat. 365 organic. I whipped it with my Kitchen aid. What a disappointment & waste of ingredients.

    1. I’m not sure why it curdled, I’ve never had that happen in countless batches of whipped cream. One thing I would suggest is using the brands I mentioned in the post, I’ve found both Thai Kitchen and Native Forest to be the most reliable. It also really helps if there’s some kind of thickener in your coconut milk like guar gum, this seems to keep the whipped cream more stable. The few times I’ve used coconut milk without a thickener the results have been unpredictable with some batches being thinner than others (but never curdled). I hope these tips help and that you try coconut whipped cream again because it’s really delicious! You could try using the failed whipped cream in a smoothie, adding some bananas and pineapple for a pina colada of sorts.

    2. I used 365 brand and mine curdled, too. So sad. 🙁 Thinking about it now, I don’t think that I’ve seen water listed as an ingredient in brands other than this one before. Maybe that is it. ?

      1. I’m not sure why, but I have had batches that just won’t come together. It doesn’t seem to happen very often, but when it seems all lumpy and not coming together, I just let the whipped cream sit on the counter for 10-15 minutes or so to warm up a bit and it usually comes together then. On the occasion you get a batch that just doesn’t work for whatever reason, you can always make it into hot chocolate by whisking in some cocoa powder on the stove top, or use it in smoothies (and like I said it’s rare that you get a weird batch of coconut milk, so hopefully it won’t happen again)!

      2. I just made mine w/the 365 brand from Whole Foods and it was FANTASTIC!!! It was organic though so I don’t know if that makes any difference. Hope you try again, this stuff is wonderful.

  7. Have you ever tried with homemade coconut milk and have any suggesting for how to make a good cream of it?

    1. I haven’t tried this with homemade coconut milk so I’m not even sure where to begin, sorry I couldn’t be of more help, but let me know if you figure something out!

  8. Thank you so much for the comparison. I tried my own comparison of gently flipping the can over to open from the bottom and pouring out the water rather than scooping the solid out the top. It may be different for different brands (I used Aroy-D) but I believe the upside down method works best. Next time I will try using the can opener to make a slit in the bottom and draining it that way.

  9. Hi, I am anxious to try this. Since I am alone I wonder if it can be piped into swirls and frozen to top a dessert later?

    1. I’m not sure because I’ve never tried it, but regular dairy whipped cream can’t be frozen and thawed so my guess is that it wouldn’t work here either. You might be able to add a bit more maple syrup and turn the leftovers into ice cream though.

      1. Hi! I have frozen it. I eat it like frozen ice cream bites! It works great! And as it thaws it just goes back to how it was originally!

        1. Thanks for writing in with this great tidbit! I didn’t know you could freeze this whipped cream, and I know that will be helpful to others too, plus love your idea of eating it like frozen ice cream bites!

  10. For the lady on the boat: pack a whisk or beater from an electric mixer and grab the cordless drill from your fella. Insert the whisk/beater and whip to your delight. It works!

  11. Thanks so much, what a delicious & healthy treat!

    I just made sweet potato brownies & this will go perfectly.

    Love the site
    Sarah @
    Shesheboos.wordpress.com

    Xx

  12. may I know if which is better to frost a cake? thick or soft one? if put fridge to chill up which one will become harder which will not or both are fine?

    1. For frosting a cake I would use the thicker version of this whipped cream where you scoop the cream off the top and discard the liquid for another use. Coconut whipped cream doesn’t really set up any more than it is when you finish whipping it, but the firmer version should work fine for frosting. Let me know how it goes and if you have anymore questions! 🙂

  13. Hi,
    Have you tried starting with canned coconut cream? Would it matter if there were or were not any addatives? How well do you think it would work with egg beaters–you know the old fashioned hand-cranked type? I want this to work on a boat at sea where I will not have appliances. Do have refrigerator. any suggestions. — My first attempt wasn’t really fluffy. But, did taste good.
    Thanks,

    1. It does matter if there’s additives, coconut whipped cream works best if there’s guar gum in it – it somehow stabilizes it. Since you’re working with hand crank beaters, I’d suggest following the recipe for the thicker coconut whipped cream (where you skim the coconut cream from the top as opposed to the method where you use the whole can). The recipe calls for 10 minutes on high with a machine, since you’re doing this by hand it might take longer to get fluffier results (you might have to enlist some extra help for cranking). Let me know how it goes or if you have anymore questions! 🙂

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