How to Make Coconut Whipped Cream

Coconut whipped cream is a delicious dairy-free and vegan alternative to dairy full cream. It’s light, fluffy, and can be whipped together in 5 minutes.

Coconut whipped cream and I have had a love-hate relationship in the past

It took me a few attempts to finally get it right, with the previous trials turning into something that resembled soup, as demonstrated in this hilarious video:

Not quite the “whipped” consistency I was looking for.

Eventually, after A LOT of trial and error… I did it!! And I’m here to share with you today the tips I learnt along the way to make the perfect whipped coconut cream.

Whipped coconut cream is just that; coconut cream that’s been whipped to resemble classic whipped cream. It’s a dairy-free alternative, full of healthy fats and makes the perfect substitute in any recipe that calls for whipped cream!

To make it, all you need to do is:

  1. Choose a good quality brand of coconut cream (must be full-fat).
  2. Chill the can overnight in the fridge to harden slightly (chilling in the freezer doesn’t work as well).
  3. Chill your mixing bowl for 10 minutes in the freezer to help keep the cream whipped (and prevent it from melting).
  4. Scoop out the hardened coconut cream into a mixing bowl and leave any clear liquid behind (can use in other recipes)
  5. Whip with an electric mixer until light peaks form.
  6. Sweeten with stevia, powdered sugar or other sweetener of choice (powdered sweeteners are a better option as liquid sweeteners can weigh the cream down).

Best brands for coconut whipped cream

I’ve tested a few different brands in my time of making coconut whipped cream, and these are the best ones I’ve found (and worst):

  1. Macro Organic Full-Fat Coconut Cream (10/10)Firm on top, liquid on bottom, super creamy when scooped out.
  2. Ayam Coconut Cream (8/10)Firm to scoop out, still had quite a bit of liquid though – whipped up pretty well, a little runnier than desired, and needed a little help to whip with the addition of a little coconut water from the can.
  3. Tcc Coconut Milk (5/10)Didn’t whip well and was runny. Also had a funny smell to it.

Before we get started in learning how to make this creamy, light and fluffy, whipped coconut cream – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!

How to make the perfect light and fluffy coconut whipped cream at home.

If you make this whipped coconut cream, please let me know! Leave a comment below, and if you take a picture and share it, please tag me on Instagram @simplynaturalnessa or use the hashtag #simplynaturalnessa so I can see! I’d love to know how you went!

DIY Coconut Whipped Cream

Coconut whipped cream makes the perfect dairy-free alternative for topping any desserts. I like to mix it in with a bowl of fruit, in a parfait, on top of a tart (like a lemon meringue pie, pavlova, or cheesecake), stirred into homemade banana nice-cream, topped on mousse, hot chocolate, or used to make no-churn ice-cream! The options are limitless!

Ingredients:

  • 1 400-mL can coconut cream or full-fat coconut milk, chilled overnight
  • 2 tbsp sweetener of choice
  • 1/2 tsp pure vanilla extract

To make:

  1. Chill the can of coconut cream or coconut milk in the fridge overnight. It can helpful to keep a few cans in the fridge at all times so you don’t have to wait.
  2. About 10 minutes before making the coconut whip, chill a mixing bowl in the freezer.
  3. Open up the can and scoop out the solid white coconut cream into the bowl. Reserve the liquid for use in other recipes (such as coconut water ice cubes, or smoothies).
  4. Using an electric hand mixer, beat the cream for around 30 seconds or until creamy. Add in sweetener and vanilla and beat again until fluffy, smooth and creamy – about 1 minute.
  5. Use immediately or return to fridge until ready to use. It will firm up when chilled and soften at room temperature.
  6. Keep in the fridge in an airtight container for 1-2 weeks. After chilling in the fridge, allow it to sit at room temperature until it softens slightly, and then you can re-whip as needed.

Enjoy!!

*This is not my original recipe or concept, rather one I’ve adapted from other recipe developers.

DIY whipped coconut cream tutorial

As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. It’s important to check with a doctor before taking this or any new product, especially if taking any other medicine or supplement or if pregnant or nursing. Be sure to check ingredients to make sure there is no risk of an allergic reaction.

Have you made coconut whipped cream before? How did it go? Share in the comments below.

Lots of love,

🖤 Vanessa