If you’re looking for a seriously dreamy, dairy-free topping, coconut whipped cream is a revelation you simply have to try. Light as a cloud with the natural sweetness of coconut, this luscious treat can elevate anything from a bowl of berries to your favorite layer cake. Whether you’re vegan, sensitive to dairy, or just passionate about coconut, coconut whipped cream turns any dessert into something special—its pillowy texture and delicate flavor are sure to win over even the staunchest whipped cream traditionalists.
Ingredients You’ll Need
-
Ingredients:
- 1 (13.5-ounce) can full-fat coconut milk or coconut cream (chilled overnight)
- 1–2 tablespoons powdered sugar or maple syrup
- 1/2 teaspoon vanilla extract (optional)
How to Make Coconut Whipped Cream
Step 1: Chill Your Equipment
Begin by popping your mixing bowl and beaters into the freezer for 10 to 15 minutes. While it might be tempting to skip this, starting cold is the magic trick for achieving super fluffy coconut whipped cream. The cold helps stabilize the coconut fat so it whips up beautifully.
Step 2: Scoop the Coconut Cream
Open your well-chilled can of coconut milk or cream. You’ll notice the thick, solidified coconut cream has separated from the watery part underneath. Carefully scoop only the solid cream into your chilled bowl, leaving any liquid behind—liquid will keep your whipped cream from setting up, so save it for smoothies or other recipes!
Step 3: Whip It Up
Using a hand mixer or stand mixer, beat the coconut cream on high speed for 2–3 minutes. Watch as it transforms into a light, luscious mound. It should look just like traditional whipped cream, but with that unmistakable coconut twist. If your kitchen is warm, don’t hesitate to pause and pop things back into the fridge briefly to keep everything cold.
Step 4: Add Sweetener and Vanilla
Now for the fun part: add your powdered sugar or maple syrup and a splash of vanilla, if using. Start slow, then whip again on high until everything is completely smooth and has the structure of soft peaks. Your coconut whipped cream is now ready for its dessert debut.
Step 5: Taste and Adjust
Give your coconut whipped cream a quick taste. Want more sweetness or a touch more vanilla? Whip in a little extra. The cream is forgiving, so you can adjust until it’s perfect for you—then either serve immediately or keep it chilled for later cravings.
How to Serve Coconut Whipped Cream
Garnishes
Dress up your coconut whipped cream with simple garnishes like a light sprinkle of toasted coconut flakes, a dusting of cocoa powder, or a grating of dark chocolate. Fresh berries or a hint of citrus zest add a pop of color and brightness—just enough to make your dessert look as good as it tastes.
Side Dishes
If you think coconut whipped cream is just for topping pie, think again! Spoon it over pancakes or waffles for a decadent breakfast, or pair it with tropical fruit salads and grilled peaches. Dollop it onto vegan chocolate mousse or dairy-free brownies for a double hit of lusciousness.
Creative Ways to Present
Try serving coconut whipped cream in small jars layered with fruit and crumbled cookies for an effortless parfait. Fill profiteroles or use a piping bag to swirl it onto cupcakes. For a brunch showstopper, offer it as part of a DIY pancake or shortcake bar—no one can resist customizing their treat with a hefty scoop!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though it’s rare!), simply transfer the coconut whipped cream to an airtight container. It will keep in the fridge for up to four days. You may notice it firms up as it chills, which actually makes it perfect for piping or spreading.
Freezing
Believe it or not, coconut whipped cream can be frozen! Spoon it into a freezer-safe container, and it will last up to a month. Thaw in the refrigerator overnight, then give it a quick whisk to fluff it up again before serving.
Reheating
Technically, coconut whipped cream doesn’t need reheating—but if it’s a little too stiff straight from the fridge, allow it to sit on the counter for a few minutes, then whip briefly to restore its silky-soft texture.
FAQs
Can I use light coconut milk instead of full-fat?
Unfortunately, light coconut milk doesn’t have enough fat to whip properly. For the best, airiest coconut whipped cream, always stick with full-fat coconut milk or, even better, coconut cream.
What brands of coconut milk work best for coconut whipped cream?
Look for brands with the fewest added gums or stabilizers, which can affect separation and texture. Thai Kitchen and Native Forest are fan favorites for consistent results, but you may need to try a few to find your personal favorite.
Why did my coconut whipped cream turn out runny?
This usually happens if the coconut milk didn’t separate completely, or if some of the liquid was mixed in with the cream. Make sure your can is well-chilled, and only use the thick, solid part for the best results.
Can I flavor coconut whipped cream with other extracts?
Absolutely! Almond, orange, or lemon extracts can each add a delicious twist. Just use a tiny amount to start—a little goes a long way, and you don’t want to overpower that beautiful coconut flavor.
Is coconut whipped cream suitable for people with nut allergies?
Generally, yes! Coconut is classified as a fruit, not a tree nut, making coconut whipped cream suitable for most people with nut allergies. Always double-check with guests, just to be safe, as individual sensitivities can vary.
Final Thoughts
If you haven’t yet fallen in love with coconut whipped cream, prepare to be swept off your feet! It’s easy, endlessly versatile, and guaranteed to put a happy spin on any dessert. Give it a try—your taste buds will thank you.
Print
Coconut Whipped Cream Recipe
- Total Time: 10 minutes
- Yield: About 1 1/2 cups 1x
- Diet: Vegan
Description
Learn how to make delicious dairy-free Coconut Whipped Cream at home with just a few simple ingredients. This fluffy and creamy topping is perfect for pies, fruit, pancakes, or any dairy-free dessert!
Ingredients
Ingredients:
- 1 (13.5-ounce) can full-fat coconut milk or coconut cream (chilled overnight)
- 1–2 tablespoons powdered sugar or maple syrup
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Chill Mixing Equipment: Chill a mixing bowl and beaters in the freezer for 10–15 minutes.
- Prepare Coconut Cream: Scoop out the solidified coconut cream from the chilled can of coconut milk into the chilled bowl, leaving any liquid behind.
- Whip Coconut Cream: Using a hand mixer or stand mixer, beat the coconut cream on high speed for 2–3 minutes until light and fluffy.
- Add Sweeteners: Incorporate powdered sugar or maple syrup and vanilla extract if desired, then beat until smooth.
- Serve or Chill: Serve immediately or refrigerate until ready to use.
Notes
- For best results, use a brand of coconut milk that separates well when chilled.
- This whipped cream is ideal for topping various dishes and can be re-whipped if needed after refrigeration.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 2g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
