Coconut whipped cream is a great dairy-free substitute for traditional whipped cream. With only 3 ingredients it can be whipped up within minutes. All you need is a few cans of full fat coconut milk! This coconut whipped cream recipe is dairy-free, vegan, keto, and Whole-30 friendly.
Giving up dairy was difficult for me, especially around the holidays. But once I discovered how to use plant-based foods like coconut, aquafaba, and cashews, I realized I could enjoy all my favorite foods again!
Coconut whipped cream is my go-to whipped cream alternative for almost all my cakes and pies (though aquafaba comes in second for some pies and meringues).
To make dairy-free coconut whipped cream you’ll need a few cans of full-fat coconut milk or coconut cream (not to be confused with coconut cream concentrate, which is another name for coconut butter).
For this recipe you have to use refrigerated coconut milk (I used AROY-D brand). The cream separates from the liquid when it’s cold. Once you have your cold solid coconut cream, you’ll want to scoop it out into a mixing bowl. Next, you’ll add your sweetener if you’re using it. Stevia, powdered erythritol, honey, and maple syrup all work well. It tastes great with just vanilla too!
If you’re in a humid area make sure to turn on the AC or the coconut whipped cream will melt. Use a cold bowl to whip the cream in to insure it doesn’t melt.
Start by whipping your coconut cream at a low speed and then switch to a high speed until lighter and fluffy. It won’t be as light and airy as regular whipped cream. You can over-whip this, so make sure to keep an eye on it while it’s whipping up.
Coconut Whipped Cream FAQ
Can I use any brand of coconut milk?
Unfortunately, not all coconut milk is made the same. I suggest using only Aroy-D, Native Forest, or Thai Kitchen. These are the only brands where the coconut cream separates when you refrigerate it.
How do I store this if I have leftovers?
Store leftover coconut whipped cream in an airtight container in your refrigerator for up to 5 days. When you want to use it again you might have to re-whip it.
Can I use this to frost a cake?
Many people use coconut whipped cream to frost cake. I make a coconut cream frosting made with powdered sugar(swerve) and vanilla extract. Cool the cake before frosting to insure the frosting doesn’t melt.
Can I use canned coconut cream to make this?
In my experience canned coconut cream doesn’t always become solid when refrigerated. If you find a can of coconut cream that does turn solid, you can use it to make this recipe. I recommend sticking with the following brands: Aroy-D, Native Forest, and Thai Kitchen.
Can I use light coconut milk to make this?
No, you cannot use light coconut milk to make this. You need the fat part of the coconut milk to make the whipped cream. The cans of light coconut milk are too low in fat and do not turn solid when refrigerated. I suggest using light coconut milk for smoothies and drinks.Print
Coconut Whipped Cream
Coconut whipped cream is a great dairy-free substitute for traditional whipped cream. All you need is a few cans of full fat coconut milk! This coconut whipped cream recipe is dairy-free, vegan, keto, and Whole-30 friendly.
- Prep Time: 24 hours
- Cook Time: 5 minuts
- Total Time: 1 day 5 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: American
- Diet: Gluten Free
- 1 can or carton of coconut milk
- 1 tbsp sweetener (I used Lakanto powdered erythritol)
- ¼ tsp vanilla extract
- 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.
- Serving Size: 1 serving
- Calories: 114.7
- Fat: 11.4g
- Carbohydrates: 1.4g
- Protein: >1
Article originally published on June 10th, 2013 and updated on March 28th, 2021 with new images and content.As an Amazon Associate I earn from qualifying purchases.