"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
A Quick Look At The Recipe
- ⏲️Ready In: 12 hrs 2 mins
- 👪Serves: 24
- 🍽 Calories and Protein: 32 kcals and 1 gram of protein
- 📋Main Ingredients: Full-fat coconut milk, vanilla extract.
- 📖 Dietary Notes: Dairy-free, gluten-free, grain-free, paleo.
- ⭐ Why You'll Love It: This whipped coconut cream is light, fluffy, and naturally sweet without any dairy, making it the perfect topping for fruit, desserts, or coffee.
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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.
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💭Why You'll Love The Recipe
2 Ingredients: It doesn't get easier than a recipe with minimal ingredients. This non-dairy whipped cream is simple to make and requires little.
Versatile: Use the Whole30 whipped cream for topping cupcakes, as a dairy-free frosting, as a fruit dip, or on top of things like chocolate protein powder mousse
Texture: It's light and fluffy but richer than the traditional.
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: This 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: This is added but not necessary. It's completely optional.
- Sweetness: Coconut milk is naturally a little sweet, so you technically don't need to add anything if you prefer a sweeter whipped 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.
See the recipe card for full information on ingredients and quantities.
Natural Coloring Options
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.
How To Make Coconut Whipped Cream
Step 1: Drain any water from the can of coconut milk and scoop the coconut cream into a large bowl.
Step 2: With an electric mixer, whip the coconut milk until fluffy, adding extra sweetener, color, or vanilla once you're almost done.
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.
You need to use full-fat coconut milk in a can, and it has to be refrigerated overnight. This will allow you to drain any water from the can before you scoop out the cream. If you set it upside down in the fridge, you can just pour the water out.
The best coconut milk to use is 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
Storing: Use the coconut whip immediately whenever possible. If you need to store it in the fridge, it will last 5-6 days in an airtight container. However, it will re-harden, and you'll need to re-whip it most of the time before using.
Tips To Use It
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 for longer periods.
Basically, though, coconut whipped cream is fluffy, light, and just like traditional whipped cream. It's tasty on top of everything, from protein cupcakes or my paleo hot chocolate recipe. It won’t work if you need a “stiff peak” or have to mold the whipped cream in some way.
Whole30 Whipped Cream FAQs
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 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 milk is before whipping, the thicker it will be. If it's soft when you press into it, it won't whip nicely. You want a harder coconut cream.
Though maple syrup is a great sweetener, when making whipped cream, it will cause it to become too runny.
More Dairy-Free Dessert Recipes You'll Love
If you tried this Whole30 Whipped Cream Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
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"
Nutrition
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!