How to Make Coconut Whipped Cream

This homemade Coconut Whipped Cream is a great dairy free alternative to whipped cream. It can be used in place of whipped cream in many recipes, serve it with pies, or use as cupcake frosting. Bonus, it has a great flavor!
Coconut Whipped Cream on top of a cupcakeI can’t believe it took me this long to try making Coconut Whipped Cream. It’s extremely easy and delicious. If you love coconut like I do, I think you’ll love this recipe. You can serve it in place of regular whipped cream in many recipes, such as fresh fruit pies. The coconut whipped cream is also very stable and can be easily used as cupcake frosting.

How to Make Coconut Whipped Cream

Coconut Cream for Coconut Whipped CreamThe main ingredient is unsweetened coconut cream. This is not the same as coconut milk, but you will find it near the coconut milk at your local grocery store. I got mine at Sprouts. You will need to let the cream coalesce and rise to the surface in the refrigerator overnight since coconut cream also contain coconut water. Do not shake the can!

Coconut Whipped Cream forming stiff peak on a beaterScoop out the cream and leave the water behind. You can use the water for smoothies! Beat the cream with some powder sugar and a dash of vanilla extract until stiff peak forms. And just like that, your coconut whipped cream is ready to top pies, tarts, ice cream, and just about anything you desire.

Coconut Whipped Cream in a jarIf you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!

5 from 1 vote
Coconut Whipped Cream on top of a cupcake
Coconut Whipped Cream
Prep Time
5 mins
 
This homemade Coconut Whipped Cream is a great dairy free alternative to whipped cream. It can be used in place of whipped cream in many recipes, serve it with pies, or use as cupcake frosting. Bonus, it has a great flavor!
Course: Dessert
Keyword: coconut
Servings: 1 3/4 cup
Author: Wild Wild Whisk
Ingredients
  • 1 - 13.5 oz can of unsweetened coconut cream
  • 2 - 3 tablespoon powder sugar
  • 1/4 teaspoon of vanilla extract
Instructions
  1. Refrigerate coconut cream overnight, scoop out the cream and leave the liquid.
  2. Add cream to a mixing bowl along with powder sugar and vanilla extract, beat until stiff peak.
  3. Use as you would regular whipped cream.

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This homemade Coconut Whipped Cream is a great dairy free alternative to whipped cream. It can be used in place of whipped cream in many recipes, serve it with pies, or use as cupcake frosting. | widlwildwhisk.com #coconut #whippedcream #dairyfree
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6 Comments

  1. September 12, 2018 /

    Thanks for letting me know! I will try it again, I just got some coconut cream today at the store. I didn’t include the liquid, but my cream was never very “creamy” to start. It was almost solid after being in the fridge. It could be that my fridge temp was too low so the cream was getting too solid and didn’t whip as well. I moved to a new place a few months ago and so will try again in this new fridge. I will let you know how it goes!

  2. September 6, 2018 /

    Your timing is impeccable. I was just making coconut whipped cream last week. So simple and so delicious

  3. September 5, 2018 /

    Hi! This looks delicious. I tried making coconut whipped cream in the past with a similar recipe but used the Trader Joe’s whipped cream. It didn’t hold peaks very well. The TJ coconut cream is 25% fat and the Sprout coconut cream seems to be 20% so I was surprised the peaks didn’t hold too well with the TJ coconut cream. Have you tried this with the TJ coconut cream? I’m not sure if it’s the brand of coconut cream or rather the time of whisking/technique that accounts for the difference. What speed and for how long did you beat the cream for the stiff peaks to form? How long does the coconut cream hold stiff peaks when left at room temp?

    • Trang
      Author
      September 6, 2018 /

      Hi Sarah, when you make the whipped cream, did you leave the liquid out? I left the can of coconut cream in the top shelf of the fridge for a couple days before straining out to make this recipe so the cream is pretty thick already as you can see in the photo. Then really just make it as usual, beat at medium high speed for only a few minutes until stiff peak. It wasn’t much different than making regular whipped cream for me. I did not leave it out at room temperature to test how long it holds. I’ll update you next time I make it.

      • September 12, 2018 /

        Thanks for letting me know! I will try it again, I just got some coconut cream today at the store. I didn’t include the liquid, but my cream was never very “creamy” to start. It was almost solid after being in the fridge. It could be that my fridge temp was too low so the cream was getting too solid and didn’t whip as well. I moved to a new place a few months ago and so will try again in this new fridge. I will let you know how it goes!

        • Trang
          Author
          September 13, 2018 /

          When I took it out of the fridge it was almost solid too, but as you beat it, it changes the texture a bit. It does feel thicker than whipped cream, but make sure you don’t over beat it. I bet if you beat it too much it will curdle just like whipped cream does. So watch the texture in the bowl, check it to make sure it just gets to stiff peak. Let me know how it goes!

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