Fluffy, creamy, dairy-free coconut whipped cream — a simple, delicious substitute for traditional whipped cream.
Coconut whipped cream is an easy, indulgent-tasting topping made from just a few real-food ingredients. It’s dairy-free, quick to prepare and works as a one-to-one replacement for regular whipped cream on pies, fruit, oatmeal and more. This version is naturally sweet from the coconut—add a touch of sweetener only if you prefer.
How to Make Coconut Whipped Cream
- Start with a can of full-fat coconut milk refrigerated overnight. Chilling separates and firms the cream, making it easy to scoop.
- Open the chilled can and scoop out the solidified coconut cream into a bowl. Reserve the remaining coconut water for smoothies or drinking.
- Add about ½ teaspoon pure vanilla extract and, if desired, ½ tablespoon pure maple syrup. Using a hand mixer on medium-high speed, whip for 2–3 minutes until light and fluffy. Serve immediately or chill until ready to use.
Which Coconut Milk Should I Use?
Use canned, full-fat coconut milk only. Do not use “light” coconut milk, which has fat removed and won’t whip properly. Carton coconut milk is also unsuitable; the fat content and stabilizers differ from canned varieties. For best results, choose a full-fat canned brand.
Brand Tips
Different brands yield slightly different textures. Some canned coconut milks include stabilizers like guar gum, which can affect thickness. If you prefer minimal additives, seek a brand without stabilizers. In general, many full-fat cans whip up well — experiment to find your favorite.
Even if the consistency varies a bit by brand, the flavor will still be delicious. If you want consistently thick results, favor a well-known full-fat canned brand and make sure it has chilled thoroughly.
Make-Ahead and Storage
You can prepare coconut whipped cream ahead of time. Store it in an airtight container in the refrigerator for 3–4 days. If it softens in the fridge, give it a quick whip with a mixer before serving.
Do I Need to Add Sweetener?
No—sweetening is optional. Canned coconut cream has a natural sweetness that many people find sufficient. If you prefer a sweeter topping, start with ½ tablespoon pure maple syrup and adjust to taste.
Why Refrigerate the Coconut Milk?
Refrigerating the can overnight separates the thicker coconut cream from the liquid. The cream firms up and is much easier to scoop and whip when cold. Plan ahead and chill the can before making this recipe.
Serving Suggestions
Coconut whipped cream pairs beautifully with baked fruit, oatmeal, vegan chocolate mousse, and apple crisp. It also makes a simple dip for fresh berries or sliced fruit when you want a lighter dessert option.
If you try this coconut whipped cream, consider leaving a comment or sharing a photo of your results. Enjoy a clean, dairy-free alternative that’s quick, versatile and satisfying.
Eat clean. Be healthy.
Coconut Whipped Cream
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Ingredients
- 1 can full-fat coconut milk refrigerated overnight
- ½ tsp. pure vanilla extract
- ½ tbsp. pure maple syrup optional
Instructions
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Ensure the canned coconut milk has been refrigerated overnight.
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Open the can and scoop out the solidified cream into a small mixing bowl. Reserve the remaining coconut water for smoothies or drinking.
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Add vanilla and optional maple syrup. Using a handheld mixer on medium-high, whip for 2–3 minutes until light and fluffy.
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Serve immediately or refrigerate. Keeps 3–4 days in the refrigerator.
Notes
- Refrigeration is essential: chilling the canned coconut milk overnight helps the cream separate from the liquid so you can scoop and whip it.
- Maple syrup is optional — the cream is naturally sweet. Start with ½ tablespoon if you prefer added sweetness and adjust to taste.
Nutrition
| Carbohydrates: 4 g
| Protein: 2 g
| Fat: 20 g
| Saturated Fat: 18 g
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