Learn how to make coconut whipped cream at home! Use as a garnish or in recipes as a healthier dairy-free whipped cream substitute.
Store-bought coconut cream or full fat canned coconut milk is easy to find these days. With only one or two additional ingredients, you’ll have a healthier alternative to whipped cream.
Ingredients
Coconut whipped cream uses chilled coconut milk or coconut cream and is mixed with a sweetener. The sweetener is optional but does aid in that sweet whipped cream flavor.
Here is what you will need:
- Full fat canned coconut milk or coconut cream
- Vanilla extract
- Maple syrup (or honey, agave, or powdered sugar)
How to Make Coconut Whipped Cream
Grab a medium mixing bowl and electric mixer. Here are the steps to making dairy-free whipped cream:
- Chill the cans of coconut milk or coconut cream in the refrigerator overnight.
- Place a medium mixing bowl in the freezer to chill for at least 10 minutes.
- Scoop the hardened coconut cream on top that has separated and place in the chilled mixing bowl.
- Beat the hardened coconut cream with the electric mixer, starting on a low speed and increasing to medium speed.
- Add the vanilla extract to the whipped cream and mix until integrated.
- Add the maple syrup (or sweetener of choice) and mix until cream is light and fluffy.
- Use immediately.
- Store in an airtight container in the refrigerator. It will harden in the refrigerator, so re-whip to soften before use.
Does it taste like coconut? There is a coconut flavor to this whipped topping. When used in recipes as one of many ingredients, the flavor is often hidden.
Tips for Making Dairy-Free Whipped Cream
How do you thicken coconut whipped cream? 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 and beat on medium speed with electric mixer until thickened.
Refrigerate cans overnight. To be able to whip the ingredients into a mixture that is thick enough to dollop, the cans need to be chilled overnight.
Ways to Use This Dairy-Free Alternative
- Garnish or top cakes, pies, crisps, cobblers, and ice cream
- Dollop onto hot chocolate
- Substitute where heavy cream is used
- Add to milkshakes and smoothies
- Top pancakes and waffles
Recipes to Pair with Whipped Coconut Cream
Almond Flour Chocolate Mug Cake
Sheet Pan Strawberry Shortcake
How to Make Coconut Whipped Cream
Ingredients
- 2-13.5 ounce cans full fat coconut milk or coconut cream refrigerated overnight
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons maple syrup*
Instructions
- Chill the cans of coconut milk or coconut cream in the refrigerator overnight.
- When ready to prepare recipe, place a medium mixing bowl in the freezer to chill for at least 10 minutes.
- Scoop the hardened coconut cream on top that has separated and place in the chilled mixing bowl.
- Beat the hardened coconut cream with an electric mixer, starting on a low speed and increasing to medium speed.
- Add the vanilla extract to the whipped cream and mix until integrated.
- Add the maple syrup (or sweetener of choice) and mix until cream is light and fluffy.
- Use immediately.
- Store in an airtight container in the refrigerator. It will harden in the refrigerator, so re-whip to soften before use.
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