How to Make Coconut Whipped Cream

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Learn How to Make Coconut Whipped Cream, and you’ll have the ideal sweet, billowy topping that will elevate puddings, ice cream, pies, cakes, or even French toast! This recipe is so delicious, clever, and quick that it will instantly become part of your staple recipe rotation. With just two cans of coconut milk and optional vanilla extract, you’ll create a gorgeous whipped cream in minutes that even friends and family on dairy-free or vegan diets can enjoy, and everyone will love!

• Convenient and super-simple: For this recipe, there’s no need to buy fresh dairy cream or worry about using it up before it expires. Instead, we use canned coconut milk, which whips up beautifully. The coconut milk cans are chilled overnight, and then there’s nothing left to do but scoop out the cold coconut cream and beat for three minutes until fluffy.
• Unbeatable island flavor: Softly sweet coconut milk, with its distinct tropical note, gives this topping an enjoyable taste of its own, and a dollop adds a unique twist to any dessert.

Fans of Bigger Bolder Baking know that coconut is one of my favorite flavors. It’s naturally creamy, rich, and sweet, and it transports you to a different place. This Coconut Whipped Cream will probably have you craving more coconut desserts, so check out our Incredibly Moist Coconut Cake Recipe, Creamy Coconut Tart with Pâte Sucrée, or 3-Ingredient Coconut Macaroons.

Table of Contents

• What is Coconut Whipped Cream?
• Tools You Need
• Key Ingredients and Why
• How to Make Coconut Whipped Cream
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Whipped Cream Recipes

What is Coconut Whipped Cream?

• Coconut Whipped Cream is a dessert topping made from full-fat coconut milk. Vanilla extract is optional in this recipe, and it adds another flavor note to the topping.
• Our Coconut Whipped Cream is vegan and lactose-free and is the perfect choice for people with restricted diets, food allergies, or food aversions.
• Although coconut flesh and coconut milk have long been used in sweet and savory recipes, using coconut milk as a substitute for heavy whipping cream has only gained traction in recent years due to a focus on plant-based food alternatives.

Tools You Need

• Mixing bowl
• Stand mixer (optional) or electric hand mixer or whisk
• Measuring spoons (optional)

Key Ingredients and Why

Full-fat coconut milk

• Full-fat coconut milk whips up nicely into a thick and luscious dessert topping with luxurious mouthfeel.
• Coconut milk is made by mixing grated coconut meat with water and extracting the rich coconut milk.
• In this recipe, we chill the cans in the fridge overnight so that the fat concentrate of the coconut milk separates and solidifies. This coconut cream is what’s used to make the whipped cream.
• Alternatively, you can use canned coconut cream instead of full-fat coconut milk.

Vanilla extract (optional)

• Vanilla extract enhances the coconut flavor and brings its warm, subtly sweet taste to this whipped topping.
• Alternatively, you can substitute almond extract for the vanilla. Since almond extract is more concentrated, use only one-half teaspoon when substituting.

How to Make Coconut Whipped Cream

Prep-chill coconut milk

1. Place two cans of coconut milk upside down in the fridge overnight (turning the cans upside down will make it easier to spoon out the coconut cream).

Whip up coconut milk

2. The next day, open the cans and scoop out the chilled coconut cream. Be sure to leave the liquid behind.
3. Place the cream in the bowl of a stand mixer fitted with a whisk attachment (or in a medium bowl with a handheld electric mixer).
4. Whip on high for 3 minutes, or until fluffy and smooth. If using, add in the vanilla extract and whip for a few seconds to combine.

Add vanilla if desired and serve

5. If using, add pure vanilla extract and whip for a few more seconds to combine. 

Gemma’s Pro Chef Tips

• Not all coconut milk will solidify in the refrigerator. Check the label and be sure to use coconut milk that has at least 17-19% fat. Here are some US brands that will work well: Savoy Coconut Cream, Nature’s Charm Coco Whipping Cream, 365 Whole Foods Organic Coconut Milk, Native Forest Organic Coconut Milk Classic, Native Forest Organic Coconut Milk Simple (Guar Free), and Field Day Classic Unsweetened Coconut Milk. 
• For best results, chill your bowl and whisk or beaters in the freezer before using. 
• Use the leftover liquid in the can for smoothies or to flavor a sauce.
• Coconut has a natural, subtle sweetness that I think is just right, but if you’d prefer a sweeter whipped cream, you can add 2 tablespoons of powdered sugar before whipping. Note that powdered sugar is the best sweetener to use in this recipe.
• Use this to top my Perfect Pavlova for a delicious dessert that is both gluten and dairy-free!
• You can also make this using unsweetened coconut cream. Use the same method as written above.

Make Ahead and Storage Instructions

• You must chill your cans of coconut milk overnight, and preferably for 24 hours, before whipping. 
• You’ll always be ready to mix up Coconut Whipped Cream if you keep chilled cans of full-fat coconut milk in your fridge at all times!
  • The cans will keep for months. Just go by the expiration date on the can. 
• To store leftover Coconut Whipped Cream: Place leftover whipped cream in an airtight container and store for up to two days. 

FAQs

Can I make this with low-fat coconut milk?

• No, you cannot use low-fat coconut milk in this recipe. Full-fat coconut milk is necessary because the fat molecules trap air to make a fluffy, stable structure.
• Be sure the coconut milk you use has at least 65% fat. 

Can I use canned unsweetened coconut cream in this recipe?

Yes, you can use canned unsweetened coconut cream in this recipe.

• Full-fat coconut milk has a fat content ranging from 17%-19% while canned coconut cream has a fat content ranging from 20%-30%. So for a given volume, you will get more cream concentrate from chilled canned coconut cream.  
• Follow this recipe to get cream concentrate from chilled canned coconut cream and whip up as directed. 
• However, you cannot use cream of coconut for this recipe. Cream of coconut is a coconut product often used in mixed drinks, and it contains a good amount of added sugar and other ingredients.

Can I make this coconut whipped cream without a stand mixer or electric mixer?

• Yes, you can make this coconut whipped cream by hand, but it will take longer.
• For best results, chill your mixing bowl and whisk before starting, as a cold environment will help with the whipping process.
• While whipping, try to incorporate as much as you can. 

Why is my coconut whipped cream lumpy?

• Make sure your coconut milk is sufficiently chilled. Before whipping, your cans must chill overnight, but preferably for 24 hours. 
• Do not overwhip the coconut milk. Stop when the coconut cream is fluffy and smooth. 
• Note that some brands of coconut milk whip up smoother than others.

More Whipped Cream Recipes

• How to Make Whipped Cream
• Crème Fraiche Whipped Cream
• How to Make Frozen Whipped Cream
• How to Make Stabilized Whipped Cream
• How to Make Chocolate Whipped Cream

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