How to Make Coconut Whipped Cream

Giant grey bowl of dairy free coconut whipped cream placed on a round wooden board with a striped linen.

I’ve been making this Homemade Coconut Whipped Cream for just over 7 years now. And so I knew it was time for an update with all the different tips I’ve learned along the way. So if you’re looking for a super tasty dairy free whipped cream, this recipe is the answer!

I use this recipe for whipped cream to go with so many other desserts, and it’s always a hit. So be sure and check out my favorite dessert recipes below to pair with this whipped cream. It’s simple to make, but with a few tips and tricks you’ll be on your way to perfect coconut whipped cream every time!

Grey bowl filled with coconut whipped cream and topped with three raspberries.

So first of all what is coconut whipped cream?

It’s a dairy free and vegan version of whipped cream, and yes it does taste like coconut! Surprisingly though, it pairs really well with so many desserts. You make it by refrigerating a can of coconut milk. This causes the ‘cream’ to harden and come to the surface. From there you whip this cream, and it gets fluffy like regular whipped cream.

Now let’s jump in and make this Coconut Whipped Cream recipe step by step:

All ingredients for the coconut whipped cream in the bowl of an electric mixer.

The first step is to refrigerate the coconut milk. This is essential to help the cream separate. Then you add the hardened cream to a mixing bowl. To play it extra safe, just whip the hardened cream before adding the sweetener.

I’ve found that I have really good luck with the Native Forest brand of coconut milk, and I just add the sweetener in right away. (You can see this in the above photo.)

However it doesn’t hurt to just whip the hardened cream first. That way if it’s on the soft side, you can use powdered sugar to thicken it up rather than the maple syrup which will make it even softer.

Coconut whipped cream in an electric mixer bowl.

This method makes a thick whipped cream very similar in texture to regular whipped cream with stiff peaks.

How to make softer coconut whipped cream:

After you’ve whipped the coconut cream and added the sweetener, add a touch of the leftover liquid until the texture becomes softer. This type of whipped cream is really perfect in any sort of trifle like my Death by Chocolate recipe. What you’re looking for is ‘droopy’ peaks rather than a ‘stiff’ peak whipped cream.

If you’ve made coconut whipped cream before, you know it doesn’t always turn out! So I’ve put together my tips below to give you the best chance it will turn out perfectly every single time.

There’s a few reasons it doesn’t work out sometimes, and believe me I’ve definitely learned these the hard way over the last 7 years. Also if you have lots of experience with dairy free whipped cream, let me know your tips down below in the comments!

Tips for perfect coconut whipped cream every single time!

  1. Use full fat coconut milk. Any kind of lite coconut milk, or boxed coconut milk absolutely will not work. I’ve had really great success with the Native Forest brand, both their simple and their classic canned coconut milks. I’ve also had ok luck with Thai Kitchen, although sometimes the cream doesn’t want to separate. Any other brand we have here locally has been hit or miss for me. I’ve heard great things about the 365 brand, but we don’t have that one available to try out. And while I haven’t personally used Trader Joe’s, I’ve gotten a bit of feedback that it produces a grainy result.
  2. Chill the coconut milk for at least 1 day, and even 2 days to allow the cream to separate. This is especially true if the coconut milk you’re using has any kind of thickener like guar gum in it. I’ve found chilling the cans of coconut milk in the door of my refrigerator to produce the best results. I chilled them on the top shelf towards the back once and ended up getting some lumps in it. So it would seem if you can chill it in the ‘warmest’ places in your fridge it whips better.
  3. Chill the mixing bowl just like you would for normal whipped cream. If coconut whipped cream gets too warm at any point it goes grainy. So if you want to make it ahead, just be sure to keep it refrigerated until you’re ready to serve it. I just made a batch of this for Thanksgiving, and it sat at the table for over an hour. It ended up getting thrown out because it got too warm and the texture turned grainy.
  4. Make it 1 day ahead! In case something still doesn’t turn out right, this gives you a bit of time to chill more coconut milk and make another batch. You can do your best to make sure everything goes right, but ingredients do vary. Since I started using Native Forest I can’t remember the last time my coconut whipped cream didn’t turn out right. But before when I used whatever brand I had on hand, things didn’t always work out!
  5. Add the sweetener at the end. This is just to control the texture of your whipped cream. Adding powdered sugar will thicken it, and adding maple syrup will make it looser. I personally steer clear of honey now because it wants to clump when it’s added to cold ingredients.

Tasty desserts to go with your coconut whipped cream:

  1. Death by Chocolate
  2. The Ultimate Paleo Lemon Bars
  3. No Bake Healthy Chocolate Tart
  4. The Best Paleo Pumpkin Pie
  5. Grain Free Caramel Apple Pie Bars
  6. No Bake Banana Cream Pie
  7. Paleo & Gluten Free Strawberry Shortcake
  8. In place of the frosting for Healthier Carrot Sheet Cake
  9. Peanut Butter Banana Cream Pie
  10. Healthy Chocolate Hazelnut Pudding

Or… serve this whipped cream with a pan of these flourless chocolate brownies still warm from the oven! I sure hope you get a chance to make this dairy free whipped cream soon, and if you do, I hope you’ll leave me a comment/rating below.

I always love hearing from you here in the comments. And also over on Instagram where you can tag me at #getinspiredeveryday with your photos of what you make.

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Homemade Coconut Whipped Cream


  • Author: Kari
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 2 1/23 cups whipped cream 1x
  • Diet: Gluten Free

Description

The perfect fluffy dairy free whipped cream for all your dessert needs!


Ingredients

Scale

Firmer Whipped Cream:

2 cans (15.33 ounces each) full fat coconut milk, refrigerated, see notes

2 Tablespoons Grade A maple syrup or powdered sugar, to taste

1 Teaspoon vanilla extract

Softer Whipped Cream:

Add the leftover liquid 1 tablespoon at a time until loose peaks form.


Instructions

Refrigerate your mixing bowl until chilled before starting.

Scoop the hardened cream from the top, and place it into the chilled bowl. Reserve the liquid until the end in case you need a bit, but most of it will be leftover and is great in a smoothie.

Place the chilled bowl into a stand, or using a hand mixer beat the coconut cream until it’s fluffy, about 1-2 minutes.

Add the sweetener to taste, and vanilla, and beat again just to combine. You can also mix it in by hand.

Serve the whipped cream immediately, or refrigerate and use within 1 day or so. After 1 day the whipped cream will sometimes separate. I’ve had good luck stirring it back together, or whipping it again for a few seconds before serving it.

To make the softer whipped cream, add 1 tablespoon of the reserved liquid from the coconut milk at a time until loose peaks form.

Notes

You should have about 2 cups of hardened coconut cream from the 2 cans of coconut milk. You can make this recipe using just 1 can of coconut milk if you use a hand mixer. The stand mixers have such large bowls, it’s hard to make a smaller batch of coconut whipped cream.

  • Category: Dessert
  • Method: Electric Mixer
  • Cuisine: American

Keywords: Coconut Whipped Cream, How to make Coconut Whipped Cream, Dairy Free Whipped Cream, Coconut Whipped Cream Recipe

44 thoughts on “How to Make Coconut Whipped Cream”

    • 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!

      Reply
  1. 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!

    Reply
  2. 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!

    Reply
    • 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!

      Reply
  3. 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.

    Reply
    • 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!

      Reply
  4. 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!

    Reply
    • 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.

      Reply
  5. 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….

    Reply
      • 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!!

        Reply
        • 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. 🙂

          Reply

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