If you’ve never tried Coconut Whipped Cream, you’re in for a delightful surprise. This lusciously airy, totally dairy-free topping is a breezy, delicious alternative to traditional whipped cream, and it’s ready in just minutes. With its rich coconut flavor and pillowy texture, it transforms even the most ordinary desserts and breakfast bowls into something celebration-worthy. Whether you’re vegan, lactose intolerant, or just obsessed with coconut, this recipe is about to become your secret weapon for wow-worthy treats!
Ingredients You’ll Need
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Ingredients:
- 1 can (13.5 oz) full-fat coconut milk or coconut cream, chilled overnight
- 2 tablespoons powdered sugar or maple syrup
- 1 teaspoon vanilla extract (optional)
How to Make Coconut Whipped Cream
Step 1: Chill Your Coconut Milk or Cream
The first (and most important) step is to let your can of coconut milk or cream rest in the refrigerator overnight. This allows the creamy part to separate and solidify at the top. Resist the urge to shake the can—you want that thick cream to rise and remain undisturbed for easy scooping!
Step 2: Scoop Out the Cream
Carefully open the can and, with a spoon, scoop the solid coconut cream into a mixing bowl. Try to leave behind as much of the clear liquid as possible—this keeps your Coconut Whipped Cream beautifully thick and fluffy.
Step 3: Whip Until Fluffy
Using an electric hand mixer or stand mixer, whip the coconut cream on high speed for 2 to 3 minutes. You’ll see it turn pale, airy, and irresistibly cloud-like. If you love sneak tastes, now’s your moment!
Step 4: Sweeten and Flavor
Add your powdered sugar or maple syrup, along with the vanilla extract if you’re using it. Continue whipping just until everything is smooth and evenly mixed. Taste and adjust the sweetness if you like—a little extra is always welcome in Coconut Whipped Cream!
Step 5: Serve or Store
Your Coconut Whipped Cream is now ready to enjoy! Dollop it onto desserts, breakfast bowls, or even coffee. If you’re not using it immediately, store it in the fridge until ready to serve. It can thicken slightly as it chills, making it even more luscious.
How to Serve Coconut Whipped Cream
Garnishes
A swirl of Coconut Whipped Cream looks gorgeous on its own, but why not add a flourish? Try a dusting of cinnamon or cocoa powder, a sprinkle of toasted coconut flakes, or even a handful of fresh berries. These little extras make each spoonful feel truly special.
Side Dishes
This whipped cream pairs perfectly with everything from decadent chocolate cake to humble fruit salad. For breakfast, add a dollop to pancakes or oatmeal for a tropical twist. It’s also dreamy atop vegan pies, crisps, and even hot cocoa!
Creative Ways to Present
For a show-stopping treat, pipe Coconut Whipped Cream onto mini tarts or serve it in a dish sprinkled with zest and pomegranate seeds. Layer it in parfait glasses with granola and fruit for a brunch-worthy dessert. The sky’s the limit—let your imagination run wild!
Make Ahead and Storage
Storing Leftovers
Pop any leftover Coconut Whipped Cream into an airtight container and store it in the refrigerator. It stays fresh and fluffy for up to 3 days. If the cream separates or firms up, just give it a quick whisk to restore its silky texture.
Freezing
Coconut Whipped Cream can be frozen, though the texture may change slightly. For best results, spoon individual dollops onto a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Thaw in the fridge before serving, and whisk again if needed.
Reheating
This treat truly shines when served cold or at room temperature, so reheating isn’t necessary—in fact, it’s best avoided to maintain the lovely airy consistency.
FAQs
Can I use light coconut milk to make Coconut Whipped Cream?
Light coconut milk lacks the richness and thick fat content needed for stable whipped cream, so always use full-fat coconut milk or, even better, coconut cream for the fluffiest results.
What if my coconut cream won’t whip?
If the cream is too soft or runny, it might not have separated properly in the fridge, or the room may be too warm. Try chilling your mixing bowl and beaters, and always scoop out just the solid part for best results.
Is Coconut Whipped Cream vegan and allergy-friendly?
Absolutely! It’s naturally vegan, dairy-free, gluten-free, and soy-free—perfect for anyone with food sensitivities or those following a plant-based diet.
Can I flavor Coconut Whipped Cream with other extracts?
Yes! Alongside (or instead of) vanilla, try almond, orange, or peppermint extracts to customize the flavor to your dessert.
How do I make my Coconut Whipped Cream extra thick?
For an ultra-thick whip, choose coconut cream (not milk), use only the solids, and chill everything thoroughly before whipping. A touch more powdered sugar can also help stabilize the texture.
Final Thoughts
Whipping up a batch of Coconut Whipped Cream is one of the simplest (and most rewarding) kitchen joys I know. Once you taste it, you’ll want to put it on everything—so don’t be shy, give it a try and discover your new favorite topping!
Print
Coconut Whipped Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1 cup
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
Learn how to make delicious vegan coconut whipped cream with just a few simple ingredients. This dairy-free alternative is perfect for topping desserts or adding to drinks.
Ingredients
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk or coconut cream, chilled overnight
- 2 tablespoons powdered sugar or maple syrup
- 1 teaspoon vanilla extract (optional)
Instructions
- Chill the Coconut Milk: Chill the can of coconut milk in the refrigerator overnight.
- Whip the Cream: Beat the cream with a hand mixer or stand mixer 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.
When ready to use, carefully open the can and scoop out the solidified coconut cream into a mixing bowl, leaving behind any liquid.
Add powdered sugar or maple syrup and vanilla extract, then continue to whip until smooth and fully incorporated.
Notes
- Make sure to use full-fat coconut milk or cream for best results.
- Avoid shaking the can before opening to keep the cream and liquid separated.
- For a thicker texture, use only the solid cream portion.
- Sweetener and vanilla are optional but add extra flavor.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 2g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
