Learn how to make the best coconut whipped cream in just 2-minutes! Light and fluffy this coconut cream frosting contains only two ingredients. Use it on top of your favorite cupcakes, cookies, or overnight oats for an extra indulgence.
This coconut whipped cream recipe is the best add-on to have in your back pocket!
Made just from coconut cream it ends up with a frosting-like consistency that’s both light and indulgent.
Use the coconut cream frosting for:
- Topping cupcakes
- As a dairy-free frosting
- On top of overnight oats, oatmeal, pudding (like this chocolate mousse!)
- An indulgent fruit dip.
Furthermore, with only one main ingredient this easy dessert is healthy, paleo and whole30 approved!
Ingredients You’ll Need
The biggest benefit of this coconut whipped cream is that there is literally only one main ingredient: refrigerated coconut cream!
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)
So long as you use full-fat coconut milk, all you need to do is drain the water and toss your add-ins to the bowl to whip!
How To Make Coconut Whip Cream
- Make sure the full fat, canned coconut milk has been refrigerated for twenty four hours
- Drain any water from the can.
- Scoop out the hardened coconut cream into a large bowl.
- Add the vanilla, if using.
- Whip for 1-2 minutes on medium with an electric beater until fluffy.
How To Use Coconut Whipped Cream In Place Of Traditional Whip Cream
For the most part, coconut cream frosting 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 and light 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 & Taste of The Coconut Whip
Ensuring you use the proper coconut milk, the texture of the whip 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 whip 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!).
Likewise, 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 tbs of sweetener and adjust based on taste.
How To Color It
If you’re using this coconut whip 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
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 cream frosting will not stay firm but turn runny instead.
Likewise, make sure the coconut cream 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!).
Frequently Asked Questions About Coconut Cream Frosting
If the coconut cream is not fully hardened from the fridge or if there is liquid leftover 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 a powdered sugar. Also, the harder your coconut whip cream is before whipping the thicker it will be.
Recipes That Use Coconut Whip
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.
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Coconut Cream Frosting
- 1 can coconut milk chilled in the fridge upside down for 24 hours
- 1 teaspoon vanilla
- Open up the can and dump out the water.
- Scrape the coconut milk into a large bowl.
- Add in the vanilla.
- Using a handheld mixer, whip the coconut milk until fluffy (2-3 minutes). Use immediately.
- Make sure not to add liquid sweeteners to the recipe. This will make it so the coconut whip will not stay firm but turn runny instead.
- Likewise, make sure the coconut cream 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.
- One serving is two tablespoons