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?).

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

Homemade Coconut Whipped Cream

  • Author: Get Inspired Everyday!
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 2-3 cups whipped cream 1x



  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.


44 Comments on “Homemade Coconut Whipped Cream”

    1. Kari

      I’m not sure if a Whip it canister would work since I’ve never used one. Sorry I can’t be of more help, but I hope you’ll let me know how it goes if you decide to try it out!

  1. Kari

    Thanks for this recipe! Great idea! I live in Mozambique and have made coconut milk with fresh coconuts and with unsweetened grated coconut. I always skim the cream off and save it for “something – someday!” It sometimes goes into a recipe as the shortening, but I love the idea of coconut whipped cream!

  2. Kari

    Can I ask why you use coconut milk and not coconut cream? I would think the cream would be much thicker and would fluff up much nicer because of the higher fat content. Also, do you know how long the finished product will stay good in the refrigerator? Thanks!

    1. Kari

      I use the cream that hardens and separates to the top of coconut milk which is the same texture as coconut cream. I didn’t used to be able to buy coconut cream locally when I wrote this, but I’m planning to update this post in the new year! I’ve found that coconut whipped cream keeps at least 3-4 days in the refrigerator when you make the thicker fluffier version in the post with just the skimmed off coconut cream, not the full can. The full can makes a soft whipped cream that’s best used right away. I sure hope this helps, and be sure to let me know if you have anymore questions!

  3. Kari

    Has anyone used Trader Joe’s Canned Coconut Cream? I’d like to make either a grasshopper pie, or an icebox cake with this recipe.

    1. Kari

      I haven’t personally used Trader Joe’s coconut cream, but I have used Thai Kitchen’s coconut cream, and it works great. Is Trader Joe’s coconut cream all coconut cream like you’d find on top from a regular can of coconut milk, or is it creamed coconut which is any entirely different thing? In any case I hope this helps!

  4. Kari

    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. Kari

      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.

  5. Kari

    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. Kari

        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. Kari

          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. 🙂

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