This coconut whipped cream recipe is the best add-on I have in my back pocket!
Made just from coconut cream it ends up with a frosting-like consistency that’s both light and indulgent. Learn everything you need to know about coconut milk and which one to choose for the recipe.
"I was pretty skeptical about making whipped cream with coconut milk, but after making this to top some fresh fruit, my husband and I agreed that we like it better than regular whipped cream! From now on I'm only going to make whipped cream with coconut milk. Thanks so much for the recipe!" - Rebecca
Use the Whole30 whipped cream for:
- Topping cupcakes
- As a dairy-free, Whole30 frosting
- On top of overnight oats, oatmeal, pudding (like this chocolate protein powder mousse!)
- An indulgent fruit dip.
Furthermore, with only one main ingredient, this coconut whipped cream is healthy, paleo, and Whole30 approved!
Ingredients and Substitutions
The biggest benefit of this coconut whipped cream is that there is literally only one main ingredient: refrigerated coconut milk (coconut cream actually)!
Coconut cream is the thick part of canned coconut milk and it should be completely solid once refrigerated (learn more about the differences between coconut cream and milk)
Vanilla extract is added but not necessary. It's completely optional.
If you prefer a sweeter whip cream, you can add in a powdered sweetener of your choosing. Note that white sweeteners like powdered stevia or cane sugar work better than say coconut palm sugar which will change the color of the whip. Start by adding 1 tablespoon of sweetener and adjust based on taste.
How To Make Coconut Whipped Cream
To make the recipe, first make sure that the full-fat coconut milk has been refrigerated for 24 hours, then, drain any water that's in the can (you only want the thick white part)
Scoop out the hardened coconut, add the vanilla, and whip it with an electric mixer until fluffy!
How To Use Coconut Whipped Cream In Place Of Traditional Whip Cream
For the most part, coconut whipped cream works interchangeably in most recipes.
However, there are some instances in which this coconut whip recipe won’t work exactly the same. The main differences are:
- Coconut whipped cream hardens when placed in the fridge.
- Similarly, coconut whip melts when left out.
Basically, though coconut whipped cream is fluffy, light, and just like traditional whip cream, it won’t work if you need a “stiff peak” or have to mold the whipped cream in some way.
Texture and Taste
Ensuring you use the proper coconut milk, the texture of the coconut whipped cream once made is very light and fluffy.
However, once you refrigerate it, the coconut whip will harden slightly. It will go back to resembling more of the hard cream it once was. However, it’s still soft enough to bite into. It’s just not as fluffy.
Furthermore, if you let the coconut whipped cream sit out for too long (especially in the warm weather), it does melt. Which means it’s not great for cupcakes outside.
In regard to the flavor of the coconut whip, it’s delicious! There is a slight coconut flavor to it (obviously) but it’s very mild.
And though this coconut whip cream recipe has vanilla in it, it’s actually not necessary (though it does boost the flavor!).
How To Color It
If you’re using this coconut whipped cream as frosting, or you just want to make it fancy, you may want to add some color!
While traditional food dye will work, the following natural options work just as well:
- Pink – beet crystals or freeze-dried strawberries
- Blue – spirulina
- Green – Chlorella
- Purple – freeze-dried blueberries
These are the dyes I use in all of my desserts when I want to give them some color (like this dairy-free cream cheese frosting).
It’s important to note that these “dyes” will change the flavor of the coconut whip. Thus, only add the tiniest bit (¼ tsp) to get started. And add in sweetener if needed
Important Teaching Tips
Make sure not to add liquid sweeteners to the recipe. This will make it so the coconut whipped cream will not stay firm but turn runny instead.
Likewise, make sure the coconut milk is fully solid before whipping. If the cream is soft it won’t fluff up.
Use the coconut whip immediately. However, stored in the fridge it will last 5-6 days. If it becomes too hard, simply re-whip.
Products You Need
If the coconut milk is diluted with water, it won’t harden and won’t work.
I’ve tried a lot of brands. What I’ve found is that many (even full fat) does not fully harden in the fridge! If it doesn’t harden, even if it is soft, the coconut whip won’t work.
Thus, I normally stick to Native Forest Unsweetened Organic Coconut Milk. This brand works perfectly every time and contains no additional ingredients (check the back, some cans will add sugar!).
Hack: When you're buying the coconut milk, shake the can. If there's only a bit of liquid sloshing you should be good as it means there's solid white coconut cream and the water is separated. If the whole can is sloshing, it won't work as the coconut part isn't separated and won't harden enough to whip.
Frequently Asked Questions About Coconut Cream Frosting
If the coconut milk is not fully hardened from the fridge or if there is liquid left over in the can, the coconut cream will not whip. Ensure that the coconut milk is the full-fat option and is refrigerated for twenty-four hours before whipping. Also, make sure to fully drain the water out before scooping it into a bowl to whip.
Coconut whipped cream will thicken slightly with the addition of powdered sugar. Also, the harder your coconut whip milk is before whipping the thicker it will be.
Though maple syrup is a great sweetener, when making whipped cream it will cause it to become too runny.
Recipes That Use Whole30 Whipped Cream
Below are a few of our favorite recipes to top with coconut whip cream!
- Triple berry oat parfait
- Tropical strawberry smoothie
- Peppermint hot chocolate
- Vegan chocolate cupcakes
Take your desserts to the next level with this easy coconut whip cream! A light, fluffy and indulgent topping for any dessert.
Other Dairy-Free Dessert Recipes You'll Love
- Candy cane fudge
- Dairy-free protein brownies
- Homemade magic shell
- Peanut butter protein powder ice cream
- Dairy-free cream cheese frosting
- Protein truffles
- Vanilla protein ice cream
- Dairy-free S'mores cups
- White chocolate fudge
- Peppermint patty bars
- Fudgy protein brownies
- Chocolate frosted cashew cookies
- Sugar-free pudding
- Healthy chocolate pudding
- Peanut butter thumbprint cookies
Whole30 Whipped Cream (dairy-free)
Video
Equipment
- Handheld electric mixer
Ingredients
- 1 can coconut milk chilled in the fridge upside down for 24 hours
- 1 teaspoon vanilla
Instructions
- Let the can sit in the fridge overnight before using.
- Open up the can and dump out the water. The thick, white cream, should be separate from the water.
- Scrape the coconut milk (only the white cream) into a large bowl.
- Add in the vanilla if you're using it.
- Using a handheld mixer, whip the coconut milk until fluffy (2-3 minutes). Use immediately.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Elizabeth S says
I never knew this was a possibility! I made mine as a topping for rhubarb pie. It was delicious and so creamy.
fitasamamabear says
Mmm so yummy on pie because it melts right in. Love it!
Jessica says
I really enjoy the slight coconut flavor of this whip cream. I sweetened it using a powdered monk fruit. Perfect for anyone whos' like me and trying to watch their carbs!
fitasamamabear says
Great idea with the monk fruit!
Healing Tomato says
What a fantastic whipped cream recipe this turned out to be!! It was super easy to make and so delicious. I used it plain on Pancakes, and used spirulina to color it for hot chocolate. This was absolutely delicious.
fitasamamabear says
Mmm pancakes, I love it! And look at you using spirulina, you're a rockstar!
Joshua Weberg says
I can’t stand regular frosting on cupcakes and was recently looking for a replacement when I found this recipe. I used the coconut whip cream instead and found it so much more enjoyable!
fitasamamabear says
That's amazing! It's super light, we like it on top of cupcakes too.
Rebecca says
I was pretty skeptical about making whipped cream with coconut milk, but after making this to top some fresh fruit, my husband and I agreed that we like it better than regular whipped cream! From now on I'm only going to make whipped cream with coconut milk. Thanks so much for the recipe!
fitasamamabear says
Ah this is the best! It's so light!