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 whipped cream 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 whisk it to get it fluffy again.

Can I freeze the coconut milk instead of refrigerating it?

I've tried freezing the coconut milk for an hour or two in the freezer, and it just isn't the same. The texture is all off.

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.

Coconut Whipped Cream (Dairy Free & Vegan)

Print Recipe

★★★★★

5 from 11 reviews

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.

Author: The Coconut Mama
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

Ingredients

1 can or carton of coconut milk
1 tbsp sweetener (I used Lakanto powdered erythritol)
1/4 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Before you get started, you will need to refrigerate the can of coconut milk in the fridge overnight or for at least 6 hours. The cream will separate from the liquid once the coconut cream is chill.
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.

Notes

Nutrition Facts

Serving Size: 1 serving
Calories: 114.7
Fat: 11.4g
Carbohydrates: 1.4g
Protein: >1

Find it online: https://thecoconutmama.com/coconut-whipped-cream/

Coconut Whipped Cream Recipe

Ingredients

Instructions

Notes

Nutrition Facts