Fluffy, dreamy, and impossibly easy, Coconut Whipped Cream is the ultimate dairy-free treat that instantly elevates any dessert or cozy drink. This luscious topping is pure magic—light yet rich, subtly sweet with hints of vanilla, and finished with that signature tropical fragrance only coconut can offer. You only need three simple ingredients and a few minutes for a homemade touch that tastes miles beyond anything from a can. Whether you’re vegan, dairy-free, or just after a naturally delicious whipped cream, this recipe will quickly become a must-have in your kitchen lineup.
Ingredients You’ll Need
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Ingredients:
- 1 can (13.5 ounces) full-fat coconut milk chilled overnight
- 2 tablespoons powdered sugar or maple syrup
- 1 teaspoon vanilla extract
How to Make Coconut Whipped Cream
Step 1: Chill the Coconut Milk
Begin by placing your can of full-fat coconut milk in the refrigerator, ideally overnight. This chilling process isn’t just a suggestion—it’s a must! Chilling causes the thick coconut cream to solidify and separate from the watery liquid, making it easy to scoop out and whip to airy, luscious perfection.
Step 2: Scoop Out the Cream
Once chilled, open the can and carefully scoop out only the firm, solidified coconut cream into a large mixing bowl. Leave the clear liquid behind; you can save it for smoothies or other recipes. The cream is where all the magic happens—for the airiest, richest Coconut Whipped Cream, make sure you don’t include any watery bits.
Step 3: Whip Until Fluffy
With a hand mixer or stand mixer, beat the coconut cream on high speed for 2 to 3 minutes. You’ll see it transform into a billowy, velvety mixture right before your eyes. If your cream feels too stiff, add a teaspoon of the reserved coconut water to loosen things up, but add slowly—you want it thick and fluffy.
Step 4: Add Sweetener and Vanilla
Now for the finishing touch: add your powdered sugar (or maple syrup) and a splash of vanilla extract. Whip again just until everything is combined and smooth, tasting as you go to find your perfect level of sweetness. That’s really it—your irresistibly creamy Coconut Whipped Cream is ready to go!
How to Serve Coconut Whipped Cream
Garnishes
This fluffy cream loves fruit of all kinds—spoon it over fresh berries, grilled peaches, or tropical pineapple rings for an instant showstopper. You can also add a light dusting of cinnamon, toasted coconut flakes, or even a few chocolate shavings to make it visually stunning and add an extra layer of flavor.
Side Dishes
Coconut Whipped Cream is the perfect topper for pies (think pumpkin, pecan, or chocolate), crumbles, or classic sponge cakes. It also shines when dolloped onto pancakes, waffles, French toast, or even a simple bowl of oatmeal for a little morning indulgence.
Creative Ways to Present
Let your imagination run wild: layer it in parfaits with fresh fruit and granola, use as a frosting for vegan cupcakes, swirl it into your hot cocoa or matcha for a decadent twist, or even pipe it onto baked donuts. In pretty glass jars with ribbons, Coconut Whipped Cream also makes a delightful homemade gift for friends and family.
Make Ahead and Storage
Storing Leftovers
Store any leftover Coconut Whipped Cream in an airtight container in the refrigerator for up to five days. Give it a quick whip with a fork or mixer to restore its fluffy texture before serving again, as it may firm up slightly as it chills.
Freezing
You can freeze Coconut Whipped Cream in dollops or spreads for up to one month. Allow it to thaw in the refrigerator, then give it another quick whip to restore its signature softness. Keep in mind that the texture may change slightly, but it’s still beautifully scoopable and delicious.
Reheating
No reheating required here! If the cream stiffens too much in the fridge, just let it sit at room temperature for ten to fifteen minutes, then gently whip again to fluff it up. Avoid microwaving, as this will melt the cream rather than returning it to its light, whipped state.
FAQs
Can I use coconut cream instead of coconut milk for Coconut Whipped Cream?
Absolutely! Coconut cream is even richer than full-fat coconut milk and whips up incredibly well. Just be sure to chill it thoroughly before whipping, and you’ll get an ultra-luxurious result.
Why won’t my coconut milk whip?
Most often, it’s because the coconut milk wasn’t full-fat or wasn’t cold enough. Make sure to use a high-quality, full-fat can that’s been thoroughly chilled so the cream and water separate properly. Avoid brands with added emulsifiers, as these can prevent the cream from firming up.
Is Coconut Whipped Cream suitable for people with nut allergies?
Yes, coconut is classified as a fruit, not a tree nut. Most people with nut allergies can enjoy Coconut Whipped Cream, but always check with your doctor or allergist if you’re unsure, especially if reactions to coconut have occurred in the past.
Can I make this recipe without a mixer?
You can, but it will take some elbow grease! Use a sturdy whisk and plenty of energy to beat the coconut cream by hand. A mixer just gives you faster, fluffier results with minimum effort.
How do I prevent my Coconut Whipped Cream from separating?
Always keep it chilled, and add your sweeteners and flavors after the cream has already fluffed up. If you notice separation after storing, simply re-whip with a mixer or whisk right before serving to bring it back together.
Final Thoughts
If you haven’t tried making Coconut Whipped Cream at home yet, now’s the time—it’s simple, satisfying, and an absolute treat for both dairy-free and dairy-loving dessert fans. Treat yourself (and your loved ones) to this creamy, cloudlike topping and see just how many sweet creations you can elevate with a single, swoon-worthy spoonful!
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Coconut Whipped Cream Recipe
- Total Time: 10 minutes plus chilling
- Yield: 8 servings 1x
- Diet: Vegan
Description
Learn how to make delicious and creamy Coconut Whipped Cream, a perfect dairy-free and vegan alternative to traditional whipped cream.
Ingredients
Ingredients:
- 1 can (13.5 ounces) full-fat coconut milk chilled overnight
- 2 tablespoons powdered sugar or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Chill Coconut Milk: Place the chilled can of coconut milk in the refrigerator overnight to separate the cream from the liquid.
- Whip Coconut Cream: Using a hand mixer or stand mixer, beat the coconut cream on high speed for 2 to 3 minutes until light and fluffy.
- Serve or Store: Use immediately or store in the refrigerator until ready to serve.
The next day, scoop the solid coconut cream into a mixing bowl, leaving the liquid behind.
Add the powdered sugar or maple syrup and vanilla extract and continue beating until fully combined and smooth.
Notes
- Make sure to use full-fat coconut milk for the best texture.
- This whipped cream pairs perfectly with pies, cakes, fresh fruit, or hot beverages.
- If the cream is too firm, add a teaspoon of the reserved liquid to loosen it slightly while whipping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Topping
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 2g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
