This is the best coconut whipped cream recipe! It is the perfect dairy-free, healthy alternative to traditional whipping cream. It's so quick and easy to make in under 5 minutes and uses simple ingredients including coconut milk, vanilla extract and honey or maple syrup.
Why you will love this recipe:
- This homemade coconut whipping cream is a light and fluffy alternative to traditional heavy whipping cream.
- It's really quick and easy to make and comes together in under 5 minutes.
- It's healthier than regular whipped cream or store bought whipped cream and is naturally dairy free, gluten free, lactose free, refined sugar free, paleo, SCD, AIP and vegan.
- It's made in one bowl so the clean up is so simple.
- It stores well in the fridge for a week so is great for meal prep.
- Whipping cream can be used in so many ways including to top your favourite desserts likes cakes, pies and tarts. It also tastes really good in coffee or hot chocolate!
- This whipped cream recipe is low in sugar so is safe for diabetics or those watching their sugar intake to eat.
- This recipe is made without xanthan gum and without gelatin.
Taste and texture:
This dairy free whipped cream is so light and fluffy. It is slightly sweet, but not too sweet and has hints of vanilla to give it the most incredible flavour. While you can taste the coconut, the coconut flavour is subtle and not too strong.
Ingredients and substitutions:
- Coconut cream or full fat coconut milk - to give this 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, you must use coconut cream or a thick full fat coconut milk.
- 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 vanilla flavour it gives this whipped cream.
The best brands of coconut milk or coconut cream to make coconut whipped cream:
I've tried a number of different brands of coconut milk and coconut cream to make whipped cream and so far these are my favourites. Most other brands are too watery and won't create that nice thick whipped cream that you want.
- Real Thai Coconut Cream
- Thai Kitchen Coconut Cream
- Natural Value Organic Coconut Cream
- Thai Coco Organic Coconut Cream
- Savoy Coconut Cream
How to make this recipe:
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.
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).
Now 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.
- 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 for this recipe, 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.
- If you prefer a whipped cream with no sugar or that is unsweetened simply omit the honey or maple syrup from the recipe.
- You can leave out the vanilla extra from the recipe if you prefer.
- To keep this non dairy whipped cream vegan use maple syrup to sweeten it.
- To make this AIP omit the vanilla extract.
How to serve:
You can use this whipped cream in so many ways including:
- 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. It would be delicious on oat milk hot chocolate or as a topping for hot chocolate bombs!
- Use it for fresh fruit or for topping fruit salads.
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.
Frequently asked questions:
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.
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.
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.
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.
No, I do not recommend it. If you don't chill the coconut milk or coconut cream ahead of time the coconut whipped cream won't fluff up or firm up as it should.
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Coconut Whipped Cream
- 2 cans coconut cream or full fat coconut milk
- 1 tablespoon honey, maple syrup or powdered sugar
- 1 teaspoon vanilla extract
- 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!
- Do not use light coconut milk to make this recipe - it won't turn out.
- Store this in the fridge for up to a week after making.