Learn how to make coconut whipped cream at home! Use as a garnish or in recipes as a healthier dairy-free whipped cream alternative.
Whether you are dairy-free or want a healthier dairy substitute, coconut whipped cream is the perfect choice. Use it for your favorite desserts!
Why you'll love this recipe
- Simple ingredients
- No artificial flavors
- Great dairy-free option
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
This recipe uses chilled coconut milk or coconut cream and is mixed with a sweetener.
The sweetener is optional but does aid in that dairy-free sweet cream flavor. Here is what you will need:
Full-fat canned coconut milk or coconut cream - Coconut milk is a great stand-in instead of heavy whipping cream. Plus, it's a good source of nutrients and minerals like iron, selenium, and magnesium.
When using a can of full-fat coconut milk you'll want to refrigerate it overnight. This will allow the rich part of the milk to solidify and is what you will use. Save the leftover coconut water to use in your morning smoothie or smoothie bowl!
Alternatively, prepared canned pure coconut cream can be used as well.
Vanilla extract - Pure vanilla extract adds sweetness and rounds out the flavor.
Whether liquid sweetener, powdered, or granulated, start with a small amount and add more to fit your preferences.
Pinch of salt
Before you start: Grab a medium mixing bowl and an electric hand mixer. Chill the cans of coconut milk or cream in the refrigerator overnight.
Step 1: Scoop out the hardened milk on top that has separated and place it in the mixing bowl.
Beat the hardened solids with the electric mixer. Start at a low speed and increase to medium speed until soft peaks are achieved.
Step 2: Add the vanilla extract and mix until integrated. Add the maple syrup (or sweetener of choice) and mix until the mixture is light and fluffy.
Store in an airtight container in the refrigerator for 5-7 days. It will harden in the refrigerator, so re-whip if needed to soften before use.
- Place a medium mixing bowl in the freezer to chill for at least 10 minutes before the whipping process.
- To maintain the whipped texture, it's best to keep it chilled until serving. Since it contains a high proportion of fat it can become more liquidy when heated.
- The "coconut" taste can differ between brands but is often hidden when used in a recipe with other ingredients.
This delicious dairy-free whipped cream makes the perfect topping for your favorite dessert recipes. Use it where you would traditional whipped cream.
- Garnish or top cakes, pies, crisps, cobblers, mug cake, and ice cream
- Dollop onto hot cocoa or in a bowl with fresh fruit or fresh berries.
- Substitute where heavy cream is used (like in this fruit fool!)
- Layer in a no bake icebox cake
- Add to milkshakes and smoothies
- Top pancakes and waffles and healthy baked oatmeal
There is a coconut flavor to this whipped topping. When used in recipes as one of many ingredients, the flavor is often hidden.
There is not usually a need to add a thickener to your homemade whipped topping. But sometimes you may get a can of coconut milk that proves more difficult to whip and thicken.
To try to salvage a dud can, add 1-3 tablespoons of arrowroot starch or cornstarch (or tapioca starch) and beat on medium speed with an electric mixer until thickened to the right consistency.
Coconut whipped cream can melt under certain conditions, particularly when exposed to heat or warm temperatures. Since it contains a high proportion of fat it can become more liquidy when heated.
Recipes to pair with dairy-free whipped cream
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How to Make Coconut Whipped Cream
- 2-13.5 ounce cans full-fat coconut milk or coconut cream refrigerated overnight
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons maple syrup*
- Chill the cans of coconut milk or coconut cream in the refrigerator overnight. When ready to prepare the recipe, place a medium mixing bowl in the freezer to chill for at least 10 minutes.
- Scoop out the hardened cream on top that has separated and place in the chilled mixing bowl. Beat the hardened solids with an electric mixer, starting on a low speed and increasing to medium speed.
- Add the vanilla extract and mix until integrated. Add the maple syrup (or sweetener of choice) and pinch of salt and mix until cream is light and fluffy. Add additional sweetener to taste if needed.
- Use immediately or store in an airtight container in the refrigerator. It will harden in the refrigerator, so re-whip or stir to soften before use.