How To Make Coconut Whipped Cream

Learn how to make coconut whipped cream with just 3 ingredients! An easy, light and fluffy vegan whipped cream recipe you can make in 5 minutes! Just a can of chilled coconut cream, sweetener, and vanilla, this is a keto, dairy-free, gluten-free, paleo, and allergy-friendly sweet topping you'll be putting on everything!

Sweet and delicious vegan coconut whipped cream in minutes! Skeptical on how it could be so easy? This tutorial will walk you step-by-step through the quick and easy process of making your first batch of coconut whipped cream! It's the perfect homemade refrigerator staple to have on hand in your allergy-free kitchen. From snacks to desserts, you can use it on everything!

Why Make Coconut Whipped Cream At Home?

It's such a simple allergy-free multi-purpose topping for your classic dairy-based whipped cream! It's healthy and delicious, plus it's super stable and can be stored in the fridge for weeks! You can customize it too (technically you only need 1 ingredient!) and it's...

• Gluten-Free
• Vegan & Vegetarian
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free)
• Sugar-Free or Make it Low-Sugar
• Paleo, Grain-Free, Keto, Whole 30 Approved
• Oil-Free, No Stabilizers or Preservatives
• Easy, Quick, Perfect for Meal Prep
• Great for Desserts, Snacks, Fruits, & Super Kid-Friendly

Suggested Ingredients To Use

• Canned Coconut Cream: Using coconut cream will yield the BEST results in terms of fluffiness, creaminess, and stability. I found Thai Kitchen Unsweetened Coconut Cream to be the best. All brands will yield different results so keep that in mind if you chose another variety.
  • Can you use coconut milk? If you just can not get your hands on coconut cream, you can use FULL FAT coconut milk. DO NOT use light coconut milk (it will not work). However, using full-fat coconut milk can work in a pinch, but your whipped cream may not last as long, be as stable and fully, and yield a watery result. You will also need TWO cans of full-fat coconut milk since you won't get as much hardened cream off the top of the cans once chilled.
• Powdered Sweetener (Confectioner Sweetener): I say sweetener because you can use a sugar-free variety like Swerve, or you can use whatever you typically have in your pantry! If you keep it sugar-free, this coconut whipped cream is 100% keto! You can use a few drops of stevia too, but don't use any other type of liquid or granulated sweetener and it will weigh down the whipped cream.
  • Do you need a sweetener? You can leave it out and the coconut cream will still whip, but it won't taste "ideal" since you're using unsweetened coconut cream. But if you plan on using this vegan whipped cream for a savory recipe or application, then 100% go for it!
• Vanilla Extract: Since you don't necessarily want your whipped coconut cream to taste like coconut, using a touch of vanilla extract gives it a pleasant vanilla undertone that's perfect for most desserts! Just like the sweetener, this is optional and you can also go a little wild and toss in a different flavored extract depending on what you're using it for!

How To Make Whipped Cream From Coconut Cream

Chill The Canned Coconut Cream

This is the first and most crucial step! You MUST chill the can of coconut cream (or coconut milk) the night before you make the whipped cream. DO NOT put it in the freezer thinking you can chill it faster. You don't want it rock solid and icy (you also won't be able to scoop it out of the can!). Chilling it overnight allows you to simply open the can and scoop out the white cream, leaving the liquid behind. You ONLY want the coconut cream, no liquid!

Now Whip It!

1. Now just scooped that chilled coconut cream into the bowl of a stand mixer or a large bowl if you are using an electric hand mixer!
2. Whip the coconut cream using the whisk attachment (for a sand mixer) over a medium speed until you get fluffy stiff peaks before adding in your sweetener and extract if you're planning on using them.
3. Whip it all together until combined, scoop it out and serve it right away or store it in the fridge.

Expert Tips & Tricks For Success

• You can chill the bowl you'll be whipping the coconut cream in if you plan on using the whipped cream immediately after whipping! This way you'll have it as fully and stable as possible when you serve it up!
• Don't be afraid to stop mixing and scrape the sides of your bowls down to make sure the coconut cream and sweeteners and fully combined and smooth.
• Whether you've to make a big batch for later, have leftovers, or just need to get the coconut whipped cream chilled again if you've had it out for a while, you can safely store the whipped cream in a closed container, like a mason jar, for at least 2 weeks!
• When using leftover coconut whipped cream and you take it directly out of the fridge, it will be pretty firm. You can either re-whip it, let it sit out for a few minutes, or just scoop it out like that, depending on the food you're going to be using it for! it will soften up as it sits out.
  • I personally like it this way and it reminds me of using frozen CoolWhip! Perfect for that slow melt in some hot chocolate! It's also ideal for a quick cake frosting you can use in a pastry bag!

Ways to Use Coconut Whipped Cream

Just like with my vegan marshmallow fluff recipe, you can use this vegan coconut whipped cream in SO many ways! Some examples are ice cream, banana pudding, pies, hot chocolate, strawberry shortcake, with some fresh fruit, as a filling in cupcakes, as a frosting for cupcakes or cakes (add some natural food dye while you're whipping it to make it colorful!), even for breakfast on some colorful French toast, pancakes, or yogurt bowls! Use enough sweetener and it's a delicious snack on its own!

Print

Easy, simple, and mighty delicious! I'm excited to see and hear about what you end up using your coconut whipped cream for! Let me know in the comments and tag me in your creations on social media!

So tell me:

+ What will you use it on first?

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