How To Make Coconut Whipped Cream

Knowing how to make coconut whipped cream from coconut milk is a trick that’s easy, paleo, dairy free, and oh so insanely satisfying. 

A whisk attachment and a wooden bowl filled with coconut whipped cream.

Knowing how to make coconut whipped cream from coconut milk is a paleo trick that ensures those who opt not to partake of dairy, for whatever reason, don’t miss out on the ridiculously satisfying pleasure of dolloping whipped cream atop pie, slathering it across cake, plopping it atop hot cocoa, or simply swiping their finger through a bowl of it and ravishing away.Renee Schettler Rossi

*How To Choose The Right Coconut Milk

In order to achieve this spectacularly luscious coconut whipped cream, you simply cannot use low-fat coconut milk. It just won’t work. So if you remember nothing else while you’re standing there at the grocery store, contemplating the various cans of coconut milk, remember to get the full-fat version. Beyond that, there’s still quite a lot of variability among brands of canned coconut milk and their performance when being whipped into cream. We mention the two brands we felt worked best in this recipe in the ingredient list. You can instead opt to use canned coconut cream, which is available at Trader Joe’s as well as most Asian markets, which saves you a little fuss and offers a slightly greater yield. Ideally you want a coconut milk or cream that doesn’t contain any other ingredients, such as stabilizers like guar gum.

Coconut Whipped Cream

  • Quick Glance
  • Quick Glance
  • 10 M
  • 10 M
  • Makes about 1 1/2 cups
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First, do not shake the can of coconut milk for several days before making this coconut whipped cream. Also, make certain that you didn’t inadvertently purchase low-fat coconut milk as that simply won’t work. Make certain the coconut milk has been stashed in the fridge for at least 24 hours.

Open the can of chilled coconut milk or coconut cream. You’ll see a solid white layer on top. This is the coconut cream. Scoop that off and put it in a medium-ish bowl or the bowl of a stand mixer. [Editor’s Note: We actually don’t recommend using a stand mixer as it tends to not do well with such a small amount of ingredients.]

Add the maple syrup to the bowl and then, using the tip of a sharp knife, scrape the seeds from the vanilla bean into the bowl.

If using a handheld mixer, beat the ingredients, starting at a slow speed and gradually increasing until you’re on the highest setting. It should take 2 to 4 minutes until the coconut whipped cream holds soft, billowy peaks and you can tell more whipping isn’t going to make it any thicker. If using a stand mixer, use the whisk attachment and beat the ingredients, starting at a slow speed and gradually increasing until you’re on the highest setting. It should take 2 to 4 minutes of whipping until the coconut whipped cream holds soft, billowy peaks and you can tell more whipping isn’t going to make it any thicker.

Use the coconut whipped cream immediately or cover and refrigerate for up to a few hours. (Coconut whipped cream is best when used within several hours of making. If you refrigerate it longer than that, it will start to lose it’s wonderfully soft, cloudlike consistency.)

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    • Chocolate Coconut Whipped Cream
      If you want to make a chocolate frosting from this cream, just add about 1/4 cup (25 grams) cocoa powder with the rest of the ingredients.

    • Plain Coconut Whipped Cream
      To add creaminess to savory dishes, including pureed soups, make this coconut whipped cream plain. Just omit the vanilla beans and maple syrup.

    Recipe Testers' Reviews

    These instructions for how to make coconut whipped cream created a beautiful “whipped cream” that was perfect with a bowl of fresh blueberries. The maple syrup and vanilla added a lovely note to the rich coconut. I used the whisk attachment of my handheld blender to achieve that creamy texture. As the author suggests, it’s best eaten right away, though it still tastes great the next day. It only took 2 minutes to get to the right consistency using a handheld blender as opposed to a stand mixer. The next day, the coconut whipped cream did harden as the author warns.

    Coconut whipped cream is a wonderful treat and is a great option for friends and family who do not eat dairy. The maple and fresh vanilla add great flavor. Our cream whipped up fluffy and smooth. We served the cream with cookies—scoop, munch, and yum. We will try the cocoa version next, perhaps with angel food cake. Brands of coconut milk vary widely. We used the Whole Foods brand for this test and it was fine though not pure white. If you hope for close-to-pure white fluff flecked with vanilla, use the recommended brand, Thai Kitchen Organic.

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    1. Hi there! Just to let you know, PETA has reported that Chaokoh coconut plantations used forced monkey labor to pick coconuts from trees and engage in circus-like forced labor when they are not required to pick coconuts. They also remove their fangs if the monkey’s display signs of fear. Perhaps try this recipe with another brand of coconut milk that is cruelty free like Native Forest. Thank you!!

      1. Anna, thank you very much for bringing our awareness to this! We deleted mention of that brand from the ingredient list as obviously we don’t want to support those practices…the Trader Joe’s brand worked well and we hope any of the many other canned coconut milk products do as well! Again, we appreciate you. Take care and be safe.

    2. I tried this with “Let’s Do… Organic” heavy coconut cream and the results were less than optimal. no peaks and it seemed like the fat separated into little beads instead of whipping. I would stay away from that brand for purposes of trying to make whipped cream.

      Now it does say to scoop out the solid similar to coconut milk but it was not separated to that extent for me for 2 cans of it. The first can was in the fridge for at least a month so should have had plenty of time to separate and harden up. it’s still tasty, but is not a “whipped cream” consistency.

      I have a few cans of plain coconut milk that I will try next time. Hopefully better results will be found!

    3. Question. How do you think this would be on a basic carrot cake? Instead of a cream cheese frosting I would use this instead. Also, would it be overkill to fold in sweetened coconut to give it some texture, extra flavor, and make it look like a coconut cake?

      1. Jim, I like the way you’re thinking. Texture-wise, this is a much softer topping than a cream cheese frosting and so I’m not certain it would work to actually “frost” the cake as I worry it wouldn’t cling to the sides of the cake but rather just sorta slouch down off the sides. Also, if it’s a two-layer cake, I worry that the portion in between your cake layers would just sorta disappear and get absorbed by the cake. What if you didn’t frost the cake but instead served slices of cake already plated with a large dollop of the whipped cream? Because taste-wise I think it would be wonderful with carrot cake. As for folding in coconut, again, I don’t think the texture of the coconut cream would be strong enough to support the coconut although taste wise it could be quite nice, albeit quite sweet, since the coconut flavor of the whipped cream is actually relatively subtle. Again, though, you would need to u use it as a dollop rather than expect the whipped cream to serve as a frosting. Hope this helps. Let us know what you decide to try!

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