Coconut Whipped Cream Recipe
This Coconut Whipped Cream is rich, creamy and is a delicious dairy-free and vegan alternative to traditional whipped cream! It includes just 3 ingredients and it takes 10 minutes to make!
There’s nothing like a creamy, indulgent whipped topping to take a dessert to the next level. My homemade whipped cream and stabilized whipped cream recipes are tried and true favorites, and this Coconut Whipped Cream is a delicious way to change things up!
I love incorporating coconut milk and coconut cream into both sweet and savory recipes. It adds richness and a subtle coconut flavor to coconut overnight oats, pumpkin curry and my coconut rice recipe.
I always have a can or two on hand in the pantry, as well as a variety of sweeteners and extracts, so I can easily whip up this delicious dessert topping whenever the need strikes.
It’s rich, luxurious and I love that it can be flavored so many delicious ways depending on how I’m serving it. 🙂
Why you’ll love this recipe
- Whipped coconut cream has a rich, fluffy texture with the subtle flavors of coconut and vanilla.
- Recipe includes just 3 ingredients and it comes together in about 10 minutes.
- It’s a great dairy-free and vegan alternative to traditional whipped cream, and it’s paleo-friendly as well.
- It is extremely versatile! It makes an indulgent topping for fresh fruit, cakes, pies, hot chocolate and it can be flavored a number of ways.
Recipe ingredients
- Coconut cream. Coconut cream is a better choice for this recipe than coconut milk as it has a higher fat content and it’s thicker, which results in a more voluminous whipped cream. If using coconut milk, choose full fat canned coconut milk that contains just coconut and water, as thickeners and emulsifiers can prevent the cream from separating and whipping properly. Avoid light versions as they do not contain enough fat content to whip properly, and look for brands that contain simply coconut milk and water. Chill coconut milk in the refrigerator for 1-2 days to allow the cream to separate from the water.
- Powdered sugar. Sub the powdered sugar with your favorite sweetener. Honey, maple syrup, coconut sugar or maple sugar are great paleo options.
- Vanilla. Sub with your favorite extracts to change things up. Citrus zest is also a great alternative.
See the recipe card for ingredient quantities.
How to make coconut cream whipped cream
With a can of coconut cream or coconut milk and a bit of sweetener, you can prepare a creamy, delicious dairy-free whipped cream in less than 10 minutes.
Pro tip: Coconut cream is a better choice than coconut milk for whipped cream as it has a higher fat content and it’s thicker, which results in a more voluminous whipped cream. If using coconut milk, choose full fat canned coconut milk that contains just coconut and water and chill it for 1-2 days to separate the coconut cream from the water.
See the recipe card below for full instructions.
- Chill your coconut cream or coconut milk in the refrigerator overnight. Coconut milk will need a minimum of 1-2 days in the fridge to ensure that the cream separates from the water.
- Scoop the cold coconut cream from the top of the can and place in the bowl of a stand mixer fitted with the whisk attachment. Reserve the coconut water for another use as needed.
- Beat for 1 minute at medium speed until it starts to fluff, then beat in the sugar and vanilla.
- Beat 1-2 minutes longer until light and fluffy, or the desired consistency is reached.
Recipe FAQs
Coconut cream is the best option for coconut whipped cream as it has a higher fat content and thicker consistency. This ensures that the cream will be rich, fluffy and voluminous.
One can of coconut cream will yield 1.5 cups, while coconut milk may yield anywhere from 1-1.5 cups depending on the fat content.
For best results, use full-fat canned coconut milk for ultra rich and creamy whipped coconut cream. Choose a brand with just coconut and water as ingredients with thickeners and emulsifiers can prevent the cream from separating and whipping properly.
Coconut milk must be chilled for a minimum of 1-2 days in the refrigerator to ensure that the coconut cream separates from the coconut water. Excess liquid will prevent the cream from whipping properly.
If the coconut cream is too warm or the fat content is too low, it will not whip properly. Be sure that the cream is very cold and thick (it should have separated from any coconut water). If your cream still isn’t whipping properly, the brand that you are using may not have a high enough fat content.
Coconut cream whipped cream has the subtle flavor of coconut. It can be flavored with citrus zest or your favorite extracts to balance the flavor if you prefer.
It’s best enjoyed immediately or within 2-3 days. It will firm up in the refrigerator, but it can be whipped again to regain its fluffy texture.
Serving suggestions
There are a number of ways to use this coconut milk whipped cream recipe as outlined below.
- Serve over your favorite fresh fruit. It also makes a great topping for tropical fruit salad and winter fruit salad.
- Dollop over chia seed pudding or chocolate chia pudding for a healthful yet indulgent dessert.
- It makes a great topping for pumpkin pie from scratch, as well as almond flour cake and cherry almond cake.
- Serve over peach blueberry crisp or strawberry rhubarb crisp for the perfect summer dessert.
- It makes a great topping for breakfast fruit tarts or oat waffles.
Recipe notes
- Pro tip: Coconut cream is a better choice than coconut milk for this recipe as it has a higher fat content and it’s thicker, which results in a more voluminous whipped cream.
- If using coconut milk, choose full fat canned coconut milk with just coconut and water as ingredients, as thickeners and emulsifiers can prevent the cream from separating and whipping properly. Place it in the refrigerator 1-2 days before you plan to prepare the cream as it’s essential that the cream separates from the water. Thai Kitchen brand did not work well for me.
- Recipe yields 1 – 1.5 cups of coconut whipped cream depending on the thickness of the coconut cream and how much liquid it contains. Coconut cream will whip up more voluminous, or closer to 1.5 cups.
- Sub the vanilla extract with your favorite extract or add 1-2 teaspoons citrus zest.
- For best results, serve coconut milk whipped cream the day that it is made.
More ways to use coconut milk
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Coconut Whipped Cream
Equipment
Ingredients
- 13.5 ounces coconut cream sub with or full fat canned coconut milk; see note 2
- 2 tablespoons powdered sugar sub with your favorite sweetener
- 1 teaspoon vanilla extract see note 4
Instructions
- Scoop the chilled coconut cream out of the can and place in the bowl of a stand mixer fitted with the whisk attachment. If using coconut milk, scoop out the coconut cream and reserve the coconut water for another use.13.5 ounces coconut cream
- Beat for 1 minute on medium speed until it starts to fluff, then beat in the sugar and vanilla and beat 1-2 minutes longer until light and fluffy or the desired consistency is reached.2 tablespoons powdered sugar, 1 teaspoon vanilla extract
Notes
- Pro tip: Coconut cream is a better choice than coconut milk for whipped cream as it has a higher fat content and it’s thicker, which results in a more voluminous whipped cream.
- If using coconut milk, choose full fat canned coconut milk with just coconut and water as ingredients, as thickeners and emulsifiers can prevent the cream from separating and whipping properly. Place it in the refrigerator 1-2 days before you plan to prepare the cream as it’s essential that the cream separates from the water. Thai Kitchen brand did not work well for me.
- Recipe yields 1 – 1.5 cups of coconut whipped cream depending on the thickness of the coconut cream and how much liquid it contains. Coconut cream will whip up more voluminous, or closer to 1.5 cups.
- Sub the vanilla extract with your favorite extract or add 1-2 teaspoons citrus zest.
- For best results, serve coconut milk whipped cream the day that it is made.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
