Coconut Whipped Cream

Coconut whipped cream is a great dairy free substitute to traditional whipped cream. All you need is a few cans of organic full fat coconut milk!

How to make coconut whipped cream

Dairy free? This recipe for coconut whipped cream is amazing! Use it like you would regular whipped cream in recipes.

How to make coconut whipped cream


How To Make Coconut Whipped Cream

Ingredients:

  • 1 can of coconut milk (I use this brand because it is BPA free and additive free)

Instructions:

  • Open coconut milk and scoop off the coconut cream. The cream will be very thick and should easily scoop off from the top.
  • Place cold coconut cream into a bowl and whip it with an electric mixer.
  • Whip until coconut cream is fluffy. Feel free to add vanilla extract or your sweetener of choice to flavor this whipped cream.

Coconut Whipped Cream
 
Author:
Ingredients
  • 1 can of coconut milk (BPA free and additive free)
Instructions
  1. Open coconut milk and scoop off the coconut cream. The cream will be very thick and should easily scoop off from the top.
  2. Place cold coconut cream into a bowl and whip it with an electric mixer.
  3. Whip until coconut cream is fluffy. Feel free to add vanilla extract or your sweetener of choice to flavor this whipped cream.

 

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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.
30 comments… add one
  • Kimberli October 19, 2015, 8:32 am

    How long does whipped coconut cream last in fridge? Can it be frozen?

    Reply
  • Karl Peterson June 14, 2015, 9:35 am

    I was all ready to make coconut whipped cream when I realized that I had not refrigerated my can of Trader Joe’s Coconut Cream. And my KitchenAid bowl is way too big to fit in my packed freezer. So I simply filled the bowl a quarter full of ice cubes, poured some cold water over it, and let it chill for about 15 minutes.

    Then after whipping the coconut cream – which partially set, but not enough to hold its form on top a dessert – I transferred the whipped cream to a porcelain bowl and put that in the refrigerator for maybe 15 minutes. The result: nicely whipped coconut cream!

    Reply
  • Brown February 16, 2015, 11:11 am

    I put my metal bowl & my metal beaters in freezer for 24 hrs. & refrigerate can of coconut cream for 2 days. Also, using vanilla bean crushed, instead of liquid vanilla. Whips up BEAUTIFUL easily and delicious!!

    Reply
  • Jessie November 19, 2014, 4:15 pm

    I need some clarification & please forgive my ignorance, but when a recipe calls for full fat coconut milk does that mean mix the cream into the watery milk and use it that way? Or just use the creamy top? I’m confused.

    Reply
  • Michelle September 13, 2014, 10:59 am

    Two thins: 1) Many brands have guar gum in them. For regular uses, this is a good thing bc it helps keep the cream from separating from the water, but it is a disaster for makimg whipped cream. 2) I get canned cream (not canned milk) without the additive from a local Asian store. Bonus, I found refigerating for 2 days works best. Amazing stuff.

    Reply
  • Blanca Hernandez May 27, 2014, 2:46 pm

    is possible to make a natural coco and what is the procedure

    Reply
  • Midge October 8, 2013, 4:37 am

    I saw a wonderful tip, Open the liquid end first and “just pour the liquid off”, what’s left is the cream.

    Reply
  • Becky July 5, 2013, 9:26 am

    I couldn’t get it to whip up, but put the bowl in the freezer for a bit. Worked like a charm. Delicious – only added vanilla and some sugar.

    Reply
  • Brandyn Lauren Barksdale June 11, 2013, 10:47 pm

    Can’t wait to try it ~ THANKS!

    Reply
  • Cass June 11, 2013, 3:44 pm

    When I do this I use a tin of coconut cream. Turn it upside down and leave in the fridge overnight. Turn it gently back the right way when your ready to use it and scoop the cream from the top. Then whip it up. It is pretty delicious when flavoured with rice malt syrup and vanilla Bean.

    Reply
  • Susan Webb June 11, 2013, 9:07 am

    what do you do with what’s left in the can after you remove the cream?

    Reply
    • Tiffany @ The Coconut Mama June 11, 2013, 8:15 pm

      The left over is just water. I toss it.

      Reply
      • katndog June 12, 2013, 11:52 am

        Or use the left over fluid in a smoothie – yum!

        Reply
  • Melissa June 11, 2013, 7:43 am

    I’ve tried this with that exact brand and my Kitchenaid stand mixer and the “cream” just turned to milk. It didn’t whip up at all. Any idea what I did wrong?

    Reply
    • Rachael June 11, 2013, 9:30 am

      Same here! I refrigerated it over night to be sure it would be cold enough, separated it, but it never set up like whipped cream 🙁

      Reply
      • John Calabrese June 11, 2013, 8:35 pm

        Maybe put the metal bowl in the freezer first as you would do for dairy whipped cream.

        Reply
    • Tiffany @ The Coconut Mama June 11, 2013, 8:14 pm

      How long did you refrigerate it for? I store my canned coconut milk in the fridge so it was very cold and the cream was really thick. Maybe you need to refrigerate the coconut milk longer?

      Reply
      • Melissa June 11, 2013, 8:17 pm

        I had the can in the fridge for 2 days.

        Reply

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