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!
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).
How To Make Coconut Whipped Cream
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).
This recipe works best when you use refrigerated coconut milk. The cream separates from the liquid when it’s cold. Once you have your cold coconut cream, you’ll want to scoop it out into a mixing bowl. A cold bowl is recommended but I honestly forget to do this most of the time and it still turn out great.
Whip your coconut cream up on high speed for 30 seconds to a minute. You can over whip coconut cream, so make sure to keep on eye on it while it’s whipping up. Next you’ll add your sweetener if you’re using, stevia, honey and maple syrup all work well.
Coconut Whipped Cream Recipe
Ingredients
- 1 – 15 Ounce Can Full Fat Coconut Milk or 2 – 5.4 Ounce Cans of Coconut Cream
Directions
- 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.
- 1 can of coconut milk (BPA free and additive free)
- 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.
Thank you so much for the gluten free pumpkin pie and coconut whipped cream. I’m taking this to my family’s house for Thankgiving. I don’t think anyone will be able to tell the difference from a regular pie. Yeppiee.?
How long does whipped coconut cream last in fridge? Can it be frozen?
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!
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!!
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.
Mix it all up together! 🙂
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.
is possible to make a natural coco and what is the procedure
I saw a wonderful tip, Open the liquid end first and “just pour the liquid off”, what’s left is the cream.
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.
Can’t wait to try it ~ THANKS!
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.
what do you do with what’s left in the can after you remove the cream?
The left over is just water. I toss it.
Or use the left over fluid in a smoothie – yum!
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?
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 🙁
Maybe put the metal bowl in the freezer first as you would do for dairy whipped cream.
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?
I had the can in the fridge for 2 days.