Did you know you can make coconut whipped cream from pure canned coconut milk? Coconut whipped cream is an ideal vegan and lactose-free alternative to traditional whipped cream.
Originally published in 2015. Photos and instructions updated in July 2018
Some time ago my sister began following a new nutrition plan recommended by a holistic practitioner to address persistent stomach issues. The plan emphasizes high-quality fats and includes foods like extra-virgin olive oil, coconut oil, grass-fed beef, nuts and seeds, and canned full-fat coconut milk. Because the diet relies on a larger share of daily calories coming from healthy fats, it can feel counterintuitive at first, but many people report benefits when they follow it carefully.
I became curious about this approach and about how to include more nourishing fats in everyday meals. One idea that caught my eye was coconut whipped cream — a simple, delicious way to enjoy coconut milk as a creamy topping. It’s naturally vegan and lactose-free, and it works beautifully with berries, which are lower in sugar and full of antioxidants.
Coconut whipped cream has a texture and mouthfeel similar to whipped heavy cream, with a gentle coconut flavor. All you need to make it is a can of full-fat coconut milk or coconut cream and a small amount of sweetener, such as a teaspoon of honey, maple syrup, or confectioner’s sugar. The method is straightforward and reliable when you use the proper type of canned coconut product.
Coconut Milk vs. Light Coconut Milk vs. Coconut Cream
On grocery shelves you’ll often find light coconut milk, regular canned coconut milk, and coconut cream. For whipped cream, choose full-fat canned coconut milk or coconut cream. Light coconut milk contains too much water and won’t whip into peaks. The difference between these canned products is mostly water content: coconut cream has the least water and therefore whips the most reliably, while full-fat coconut milk also works well as long as coconut is a primary ingredient rather than just water with stabilizers and flavorings.
How to Make Coconut Whipped Cream
Start by placing the unopened can of coconut milk or coconut cream upside down in the refrigerator for at least 8 hours or overnight. Chilling separates the coconut solids from the liquid so the cream can be scooped and whipped. If you have time, chill your mixing bowl and beaters for 10–15 minutes before whipping; colder equipment helps the cream hold its structure.
After refrigeration, open the can and scoop out the thickened coconut solids into your chilled bowl, leaving the separated coconut water behind. That liquid is flavorful and can be saved for smoothies, cooking, or other uses. Beat the coconut solids on medium speed for about 3–8 minutes, depending on your mixer, until the texture is light and fluffy. Add about 1 teaspoon of sweetener — honey, maple syrup, or confectioner’s sugar — to taste while whipping.
The whipped coconut cream will behave differently from dairy heavy cream: if it softens, simply chill it again and it will firm up. Flavors such as vanilla extract, a pinch of cinnamon, or a tablespoon of unsweetened cocoa powder can be folded in for variations, but keep additions small so the whipped texture remains stable.
Use coconut whipped cream anywhere you would use traditional whipped cream. It’s excellent on fruit, pancakes, hot chocolate, pies, or layered into parfaits. To make simple strawberry parfaits, layer fresh berries and coconut whipped cream in small jars or bowls for an elegant, light dessert.
Storage: transfer any leftover whipped coconut cream to an airtight container and refrigerate. It will keep for about 3–4 days; if it liquefies, whip briefly again before serving. For longer storage, freeze in small portions and thaw in the refrigerator before using.
If you try this coconut whipped cream, consider experimenting with small flavor additions and different toppings. It’s an easy, versatile preparation that brings creamy texture and healthy fats to both everyday treats and special desserts.
How to Make Coconut Whipped Cream
Coconut whipped cream is a perfect vegan and lactose-free substitute for regular whipped cream.
Prep Time: 5 minutes (plus refrigeration)
Refrigeration time: 8 hours or overnight
Servings: about 6
Author: Liv
Ingredients
- 1 (14 ounce) can full-fat coconut milk or coconut cream (look for coconut as a main ingredient)
- 1 teaspoon honey, maple syrup, or confectioner’s sugar (adjust to taste)
Instructions
- Place the unopened can of coconut milk upside down in the refrigerator for at least 8 hours or overnight.
- Optional: chill the mixing bowl and beaters for 10–15 minutes before whipping.
- Open the can and scoop the solidified coconut cream into the chilled bowl, leaving the coconut water behind for another use.
- Beat the coconut solids on medium speed for 3–8 minutes until light and fluffy. Add sweetener to taste while whipping. If the cream thins, refrigerate briefly to firm it back up.
- Use immediately or store in an airtight container in the refrigerator for up to 4 days. For parfaits, layer berries and coconut whipped cream in small jars or bowls and serve.
