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    Home » Course » Dessert

    Coconut Whipped Cream

    Published: Jul 13, 2020 · Modified: Oct 15, 2022 by Erin Carter · This post may contain affiliate links · 2 Comments

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    This is the best coconut whipped cream recipe! It is the perfect dairy-free, healthy alternative to traditional whipping cream. It's easy to make in under 5 minutes and makes the perfect fluffy, whipped cream. With a hint of sweetness it's made with coconut milk, vanilla extract and honey or maple syrup.

    A bowl of coconut whipped cream.

    Why you will love this recipe: 

    • Coconut whipping cream is a light and fluffy alternative to traditional heavy whipping cream.
    • It's healthier than regular whipped cream and is naturally dairy free, paleo and vegan.
    • It's really easy to make and comes together in under 5 minutes.
    • It's made in one bowl so the clean up is so simple. 
    • It stores well in the fridge for a week and can be used to top your favourite desserts likes cakes, pies and tarts. It also tastes really good in coffee or hot chocolate!

    Ingredients and substitutions: 

    • Coconut cream or full fat coconut milk - this gives coconut whipped cream that nice rich and creamy texture without using any dairy or heavy cream. Note that this recipe will not work out if you try using light coconut milk as there is too much water in it. 
    • Honey or maple syrup - to help sweeten this vegan whipped cream while keeping it refined sugar free. This is optional but it gives it just a bit more sweetness - if you are vegan be sure to choose maple syrup.
    • Vanilla extract - this ingredient is also optional but I love the flavour it gives this dairy free whipped cream.

    The best brands of coconut milk to make coconut whipped cream:

    I've tried a number of different brands and so far these are my favourites. Some brands are too watery and won't create that nice and thick whipped cream that you want.

    • Real Thai Coconut Cream
    • Thai Kitchen Coconut Cream
    • Savoy Coconut Cream
    • Aroy-D

    How to make this recipe:

    Step one:

    First, the night before you are going to make your whipped cream put the cans of coconut milk or cream in the fridge and before you make the whipped cream, place a metal bowl in the freezer for 10-30 minutes. 

    Step two:

    Then remove the cans of coconut cream from the fridge and remove the top, thick layer of coconut from the cans and place them in your cold bowl (leave the coconut water in the can).

    A bowl with coconut cream and a spoon in it.

    Step three:

    Now using your hand mixer, blend the coconut cream until it forms thick peaks.

    A hand mixer blending coconut cream in a bowl.

    Step four:

    Once the whipped cream is the texture you desire, add the sweetener and vanilla extract. 

    Coconut whipped cream with honey and vanilla extract on top.

    Step five:

    Whip it a little more with your hand mixer, until the sweetener and vanilla extract are combined into the whipped cream.

    A bowl of coconut whipped cream being whipped with a hand blender.

    Chef's tips: 

    • Put your cans of coconut milk or coconut cream in the fridge the night before you are planning to make your whipped cream.
    • Put the bowl you will be using in the freezer for 10-30 minutes before making your whipped cream to help it thicken better.
    • Do not use light coconut milk, it will not turn out.
    • Use either canned coconut cream or full fat canned coconut milk to make this whipped cream.
    • If your whipped cream is too thick or stiff after adding your sweetener, you can thin it by adding a little of the coconut water from your can. This will help to make it smooth and creamy. Just add a little bit at a time while blending.
    • Instead of honey or maple syrup you could use powdered sugar to sweeten this recipe.
    • This will not hold up well if kept at room temperature for too long (longer than ~2 hours) so be sure to use it right away.

    What to use whipped cream for:

    • As a topping for cakes or pies.
    • It would be amazing on my Vegan Chocolate Torte or Chocolate Avocado Mousse.
    • To top the best vegan blueberry cobbler.
    • To put in your coffee (trust me this tastes amazing!).
    • As a topping for hot chocolate or hot cocoa.

    How to store:

    Store any leftover whipped cream in an airtight container in the fridge. Just note that the whipped cream will firm up when kept in the fridge - if you want to make it light and fluffy again, add a little of the remaining liquid from the original coconut milk can and use your hand blender to blend it again.

    A bowl of coconut whipped cream with a gold spoon in it.

    Frequently asked questions:

    Can I use coconut cream instead of whipping cream?

    Yes! Coconut cream can be used on its own as a replacement for whipping cream in certain recipes, or you can turn it into coconut whipped cream and replace it for whipping cream.

     Why isn’t my coconut cream whipping?

    If you are having trouble whipping coconut cream, a couple tips are to put the bowl you will be using in the freezer for 20 minutes before using it and making sure you refrigerate the can of coconut cream overnight before you try whipping it. If the coconut cream is too warm it won’t whip properly.

    Can you whip canned coconut milk?

    Yes! Just be sure you are using full fat coconut milk as light coconut milk has too much water to whip. You will also want to leave your can of coconut milk in the fridge overnight to separate the coconut cream from the liquid. It is the thick coconut cream from the canned coconut milk that you will use to whip. 

    What is the difference between coconut cream and coconut milk?

    Both are made from the same ingredients, coconut and water, but coconut cream has a lower percentage of water so is thicker and higher in fat compared to coconut milk. 

    Other recipes you will love:

    • Double Berry Sauce
    • Dairy Free Ice Cream Bars
    • The Best Carrot Dip
    • Paleo Blueberry Cobbler

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Coconut Whipped Cream

    This coconut whipped cream is a healthier version of traditional whipping cream. It's delicous and so easy to make and you will love that it is vegan and paleo.
    4.54 from 13 votes
    Print Pin Rate
    Course: condiment, Dessert, dips, sauces
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Lactose, Vegan
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 12
    Calories: 158kcal
    Author: Dr. Erin Carter

    Ingredients

    • 2 cans coconut cream or full fat coconut milk

    Optional Ingredients:

    • 1 tablespoon honey, maple syrup or powdered sugar
    • 1 teaspoon vanilla extract

    Instructions

    • The night before you are going to make your whipped cream put the cans of coconut milk or cream in the fridge.
    • Before you make the whipped cream, place a metal bowl in the freezer for 10-30 minutes.
    • Remove the cans of coconut cream from the fridge and remove the top, thick layer of coconut from the cans and place them in your cold bowl (leave the coconut water in the can).
    • Using your hand mixer, blend the coconut cream until it forms thick peaks.
    • Once the whipped cream is the texture you desire, add the sweetener and vanilla extract.
    • Whip it a little more with your hand mixer, until the sweetener and vanilla extract are combined into the whipped cream.
    • Serve and enjoy!

    Notes

    1. Do not use light coconut milk to make this recipe - it won't turn out.
    2. Store this in the fridge for up to a week after making. 

    Nutrition

    Calories: 158kcal | Carbohydrates: 5g | Protein: 2g | Fat: 16g | Saturated Fat: 14g | Sodium: 10mg | Potassium: 175mg | Fiber: 1g | Sugar: 3g | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Angie

      December 18, 2022 at 4:56 pm

      A made this whipped cream, followed directions to the T and it was runny. I’m very disappointed with how it turned out. It never even formed stiff peaks. I didn’t bother adding the sweetener or the vanilla to it because it would have made it even more runny. I whipped and whipped it with my electric mixer and absolutely did nothing to change the texture. Very disappointed.

      Reply
      • Erin Carter

        December 19, 2022 at 5:52 pm

        Oh no! What brand of coconut milk did you use? And was it full fat? That is usually the biggest issue I've found. If the coconut milk has too much water it won't work

        Reply

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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