The first time I made whipped coconut cream was on a quiet weekend, right as spring melted into early summer. I remember opening that chilled can of coconut cream and watching it transform from a dense, white block into a soft, luscious swirl of pure indulgence. I hadn’t expected it to feel so special—just a few ingredients and no dairy, yet the result was truly dreamy.

For many of us, the idea of whipped cream evokes memories of celebrations—birthday cakes, hot chocolate topped with clouds, or strawberries in the summertime. But traditional whipped cream doesn’t always fit everyone’s needs, especially if you follow a dairy-free or vegan lifestyle. That’s where this whipped coconut cream comes in. It’s a wonderful alternative that’s just as luxurious as the original, but gentler on the stomach and full of plant-based goodness.

Coconut cream has deep roots in cuisines around the world. In tropical regions—from Southeast Asia to the Caribbean—coconut milk and cream have been a staple for centuries. They add body, richness, and a distinctive flavor to both savory and sweet dishes. In fact, what we now whip into creamy peaks for topping desserts has long been used in steamed rice puddings, spiced beverages, and thick sauces passed down for generations.

So this isn’t just a trend—it’s a timeless ingredient getting its moment in the spotlight, reinvented with simplicity and love for modern kitchens.

Why You’ll Love This Recipe

• Naturally Dairy-Free and Vegan: Perfect for anyone who is lactose-intolerant or plant-based.
• Minimal Ingredients: All you need is coconut cream, a natural sweetener, and a touch of vanilla.
• Quick to Make: From fridge to bowl in under 10 minutes (if your can is chilled).
• Wholesome and Indulgent: Creamy texture with no need for stabilizers or preservatives.
• Customizable: Flavors can be adjusted to match your mood or menu—citrusy, chocolatey, even spiced!

Ingredients You’ll Need

• 1 can (13–14 oz) full-fat coconut cream (chilled overnight)
• 1–2 tablespoons pure maple syrup (or preferred sweetener)
• ½ teaspoon pure vanilla extract

How to Make Whipped Coconut Cream

Chill the Coconut Cream

Start by placing the can of full-fat coconut cream in the refrigerator overnight, or at least for 12 hours. This is key. Chilling allows the cream to separate from the liquid in the can, which is what gives you the thick consistency you need for whipping.

Tip: Don’t shake the can before opening. You want the cream and liquid to stay separated.

Scoop the Cream

Carefully open the can and scoop out the solid white cream into a chilled mixing bowl. You’ll notice the bottom half of the can contains a clear liquid—reserve this for smoothies or cooking. Only use the solid part for whipping.

Whip It Up

Using an electric mixer or a stand mixer with a whisk attachment, whip the cream on medium-high speed for about 2–4 minutes. It should begin to fluff up into soft peaks. The texture will be smooth and airy, similar to traditional whipped cream.

Sweeten and Flavor

Add maple syrup and vanilla extract. Continue whipping until everything is fully incorporated and the cream reaches your desired level of sweetness. Adjust the sweetener to taste—some like it barely sweetened, while others go for a dessert-style sweetness.

Helpful Tips for Success

• Chill Everything: A cold bowl and beaters help the cream whip faster and hold its shape better.
• Use Full-Fat Coconut Cream: Light or low-fat versions don’t have enough fat content to whip.
• Avoid Additives: Choose a brand without emulsifiers like guar gum, which can prevent proper separation and whipping.
• Don’t Overwhip: It can go from fluffy to grainy if mixed too long.
• Store Right: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Gently re-whip before serving.

More Ways to Use Whipped Coconut Cream

This recipe is more than just a topping—it’s a gateway to endless dessert possibilities.

Dessert Pairings:

• Fruit Parfaits: Layer with berries and granola for a healthy dessert.
• Mini Pavlovas: Spoon over crisp meringue shells and top with passionfruit or kiwi.
• Chocolate Cake: Use in place of frosting for a light finish.
• Cookies or Scones: Serve as a spread with a sprinkle of cinnamon sugar.

Breakfast Treats:

• Oatmeal: Stir a spoonful into warm oatmeal for a creamy texture.
• Smoothie Bowls: Add a cloud of cream on top with chia seeds and coconut flakes.
• Banana Pancakes: Add sweetness and balance to hearty whole-grain pancakes.

Drinks:

• Coffee or Hot Cocoa: A dairy-free finishing touch to lattes or mochas.
• Iced Matcha: Scoop on top of a glass of iced matcha for café-level style.

Beyond the Basics: Fun Flavor Variations

This whipped coconut cream is a great base for different flavors. Try these:

• Cocoa Coconut Cream: Add 1 tablespoon of unsweetened cocoa powder for a chocolatey spin.
• Cinnamon Honey Cream: Use raw honey and a pinch of cinnamon for warm, spiced notes.
• Lemon Zest Coconut Cream: Bright and fresh—perfect on berry desserts.
• Espresso-Infused Cream: Stir in a touch of instant espresso powder for a coffee-lover’s dream.

Coconut Cream Across Cultures

Whipped coconut cream may be a modern twist, but its foundation is rich with tradition. In Thailand, coconut cream is the heart of many sweet dishes like khanom thuai. In India, it’s used in coconut burfi and payasam. In the Caribbean, it flavors desserts like coconut drops and gizzada. Across Africa, coconut milk and cream are used to make stews and porridges deeply satisfying and aromatic.

Our whipped coconut cream is a nod to all these dishes—bringing the essence of coconut into modern recipes with ease.

Details

• Prep Time: 5 minutes (plus chilling overnight)
• Cook Time: 0 minutes
• Total Time: 5 minutes active, 12 hours passive
• Yield: 1 cup
• Category: Dessert topping
• Method: Whipping
• Cuisine: Global/Plant-based
• Diet: Vegan, dairy-free, gluten-free, paleo

NOTES:

• Use full-fat coconut cream or full-fat coconut milk—lite versions won’t whip.
• Chill the can overnight without shaking to let the cream separate.
• Scoop only the solid cream—leave the liquid behind.
• Avoid brands with emulsifiers like guar gum; they may not whip well.
• Don’t overwhip—stop at soft peaks to prevent grainy texture.
• Store in the fridge up to 3 days; re-whip lightly before using.
• Customize the flavor with citrus zest, cocoa, or spices if desired.

Nutritional Information (Per 2-Tbsp Serving)

• Calories: ~50
• Fat: ~5 g
• Carbohydrates: ~3 g
• Sugars: ~2 g
• Protein: 0 g

Frequently Asked Questions

How do you make coconut whipped cream?
To make coconut whipped cream, chill a can of full-fat coconut milk overnight. Scoop out the solid cream, then whip it with a hand mixer for about one minute. Add sweetener and vanilla extract, then mix another minute. Serve immediately or refrigerate for up to one week in a sealed container.

What is coconut whipped cream?
Coconut whipped cream is a dairy-free alternative to traditional whipped cream, made by whipping the solid part of chilled coconut milk. It’s naturally creamy, slightly denser than dairy cream, and perfect for vegan or lactose-intolerant diets.

Can you use coconut milk to make whipped cream?
Yes, but only full-fat coconut milk works well. After chilling, the thick cream separates from the liquid. Scoop and whip this cream until soft peaks form. It won’t be as airy as dairy cream, but it’s smooth, rich, and perfect for topping desserts.

Is coconut whipped cream vegan?
Yes, coconut whipped cream is completely vegan. It’s made from coconut cream and often sweetened with maple syrup or powdered sugar. This plant-based topping is light, fluffy, and perfect for those avoiding dairy.

Storage Instructions

Store leftover whipped coconut cream in an airtight container in the fridge for up to 3 days. It may firm up more over time—just let it sit at room temperature for a few minutes or whip it again briefly before using.

Avoid freezing if you want to keep the same airy texture, but it can be done if needed.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other creamy, plant-based delights:

• Coconut Pineapple Cheesecake
• Vegan Banana Cream Pie
• Baked Lemon Blueberry Doughnuts
• Blackberry Sweet Rolls

Conclusion

Whipped coconut cream is more than just a topping—it’s an experience. Light, luscious, and dairy-free, it captures the joy of dessert in its simplest form. With just a chilled can and a few pantry staples, you’re minutes away from something that feels both indulgent and nourishing.

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