Whipped Coconut Cream
Whipped Cream… Ooooh yes! Light, fluffy, airy, silky smooth and subtly sweet, heavenly whipped cream… Who doesn’t care for the stuff, right? The very words themselves get me all excited!
I really miss the stuff, sometimes.
And if like me you’ve pretty much eliminated dairy from your diet, there’s a fair chance that you too are missing it, or at least feel melancholy once in a while when remembering how softly it used to caress your tongue and palate.
Well, dry your tears my friend because I might have just the perfect solution for you today. Chances are you’ve already seen this before, but I’m thinking perhaps you never actually put it to work for you. If such is the case, I say now would be a good time to indulge. Just because… why not?
This is just as quick and easy to make as the real thing… providing that you have a can of chilled coconut milk on hand.
And that is precisely why I always keep a can of coconut milk in the fridge… that way I can whip up (quite literally) a batch of this heavenly treat within a few moment’s notice. Coconut milk is something that I tend to buy by the case anyway, so I always have quite a few cans on hand…
This is so easy to make, frankly, you don’t even need a recipe, let alone a pictorial. But, I dunno. I’m highly visual, you know, so I figured some of you might like to get an idea of what they should be looking at when making this for the first time. Others may just like to lick it off the screen…
Just don’t you blink, alright?, ‘cuz it’ll go quick!
You ready? Let’s get started.
First, delicately flip your can of refrigerated coconut milk upside down and open it up.
See how the liquid is obediently sitting on top? That’s what we’re looking for!
Pour that liquid into a small bowl. We’re not gonna be using it now, so you can either save it for another recipe, or drink it up if you’d like.
See that thick creamy stuff that’s hiding under this layer of coconut water? That’s what we’re after!
Transfer that thick cream to a large mixing bowl. I like to use a chilled stainless steel bowl, but that’s not really necessary. It’s just a little extra precaution that helps in keeping the cream nice and firm. If you have the option to do it, too, go right ahead. But by all means, don’t you go and keep your guests waiting an extra hour for their whipped cream just so you can chill your bowl…
Beat the cream on high speed with a hand mixer for about 3 to 4 minutes, or until it becomes light and fluffy.
You could also use a stand mixer equipped with the whisk attachment, but for some reason, I find that the hand mixer yields better results. If you have both machines at your disposal, I say definitely go with the portable thing…
Once your coconut cream has gotten all light and fluffy, add the honey and vanilla powder (or vanilla extract, if you don’t have any powder on hand) and resume whisking until everything is well incorporated, about one minute.
This additional whisking action will make your whipped cream even lighter and fluffier (and much yummier, too!)
And there we have it. Your Whipped Coconut Cream (or is it Coconut Whipped Cream?) is now ready to throne proudly atop your favorite dessert! That wasn’t complicated at all now, was it?
Although this whipped cream will keep for a few days in the refrigerator, I strongly suggest that you use it right away. I find that it tends to firm up and get a tad “grainy” after sitting in the fridge for an extended length of time. If you have to make it in advance, though, or if you have leftovers (yeah… like that’s gonna happen!), you can give it another quick beating before serving to bring it right back to its original glory.
Admit it, you want to dig right in, don’t you? I know I do!
So tell me, have you got that can of coconut milk chillin’ yet?
Whipped Coconut Cream
Ingredients
- 1 can full fat coconut milk, unshaken and refrigerated overnight
- 1 tablespoon raw honey
- 1/4 teaspoon vanilla powder, or pure vanilla extract
Instructions
- Gently flip the can of coconut milk upside down and open it up; pour the liquid that sits on top into a small bowl. You're not going to use this, so you can use it in another recipe or just plain drink it!
- Transfer the solid coconut cream to a large mixing bowl (bonus points if you can use a cold stainless steel bowl) and beat on high speed with a hand mixer until the cream gets light and fluffy, about 3-4 minutes.
- Add honey and vanilla powder (or vanilla extract) and resume beating on high for another minute or so, until the ingredients are well combined and the cream gets even fluffier still.
- Use to garnish your favorite desserts without delay.
- This whipped cream will keep for a few days in the fridge but will firm up some and may become a bit grainy, so it might be necessary to give it another quick beating just to "freshen it up" at the time of using.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!
35 Comments on “Whipped Coconut Cream”
I am so going to make this! I’ve got loads of coconut milk at home. Looks so good, wish I could lick it off my screen!!!x
HAHA, thanks Tehmina. <3
Thanks for posting this coconut cream recipe. I bought a can of coconut cream a couple of months ago and it still sits in the fridge as I wasn’t sure what to do with it. Thanks to you, I now know.
And thanks to me, you’ll be buying more, too, I can guarantee that! 😉
After sending my comment I realized that your recipe calls for full fat coconut milk and the can I have is coconut cream. I purchased it from a store called Trader Joe’s. I love this store. They are now carrying coconut & almond flour, coconut sugar, manuka honey, and more of the items I would order online. Will I be able to use the coconut cream or should I purchase coconut milk?
Depends what you actually have in your hands. What are the ingredients listed on the label?
The ingredients listed on the can of coconut cream are: Coconut extracted, sodium carboxy methyl cellulose, xanthan gum, water. Contains coconut. The label also states that this cream is thicker and creamier than coconut milk and is a handy ingredient for everything from curries and stews to pies and puddings. I am hoping that I can whip it up into a delicious whipped coconut cream. If not, no harm done, I can buy a can of full fat coconut milk.
EEEEYIKES! If it were me, I wouldn’t even open that can… I don’t know what sodium carboxy methyl cellulose but I’m not sure I’d want that in my body… That said, this particular coconut milk could not be used to make whipped cream because the xanthan gum and sodium carboxy methyl cellulose would prevent the water and cream from separating, which is precisely what we are after here. To make this (and in general, too) you need to look for coconut milk that contains nothing but coconut and water, preferably 70% coconut. Sorry about that no good can! 😉
can you sweeten it with liquid stevia instead of honey?
I personally am not a fan of liquid stevia, so I wouldn’t use it, but I suppose it would work.
Whipped Coconut Cream is where it’s at.
There’s really nothing quite like it!
Sure would go good with your awesome brownies.
Yeah… I think I’m obsessed! 😉
Kabooom, what a thing! I want to eat the whole bowl….. :O 😀
<3 <3 / Sonja
HAHAH! And it would be sooo very easy to do just that, too! 😉
Simple perfection. Whether or not you’re dairy free, this is a gorgeous switch-up – can’t wait to enjoy with berries… yum!
Oh, berries! YES! Now I want a big bowlful of berries with coconut whipped cream. Can’t wait for raspberries to be in full season. Soon! Very soon! Guess strawberries will have to do in the meantime…
Could agave be used instead of the honey?
I’ve tried twice with no luck, hoping third time’s a charm, been trying different brands.
I still can’t get it to whip up right, I’m using coconut milk from coconut extract and water, just kind of makes it soft creamy type stuff but no where near whipped. Any ideas I want some so bad, broke down and ate some cool whip today, I know, I know, don’t say how bad it is but just wanted that creamy whipped topping on my pumpkin custard.
I’m not sure I understand what you mean by coconut milk from coconut extract and water, Lori… could you please elaborate a little more? And what brands have you been trying?
This last one I bought at sprouts, I live in Denver Colorado, It was the only brand they had, It’s getting hard to find canned coconut milk here, and the ingredients said coconut extract and water, it separates when refrigerated from the solid and liquid, it was in a bpa free can, it said organic, and the only 2 ingredients were the water and coconut extract, It’s not like an alcohol extract. ,
That sounds about right. And you only used the thick part to make your whipped cream? It should be really firm as it comes out of the fridge, but after a few minutes of whipping action, it should become nice and fluffy and airy…
I first the whipped coconut cream via Twitter and had to come your page to learn more about it this whipped coconut cream and love the mint and vanilla pod garnish.
I just made this using a can of coconut cream from Trader Joes and it came out perfect! I had it with a bowl of summer strawberries and I still have some leftover for another time. What should I dip in it next? Mmmmm
Blueberries, blueberries!!!
How may carbs and sugar in coconut cream? It sounds great and I would like to try it but I am on a no carb and no sugar diet. Joy
The coconut milk itself is very low in carbs and sugar, even more so when you use only the thick part of it. To get the exact numbers, refer to the label on the can, as this will vary from brand to brand (depending on the amount of water they use and other ingredients they add). Skip the honey if you want to keep those numbers way down.
Help! I know I’m late to this party, but I’d love to make this. Problem is I cannot find coconut milk that does not have one additive or another. Closest I’ve come is one with guar gum. I’ve looked in stores and online, too. There are other things I’d like to use coconut milk for too, and it is so frustrating when simple ingredients cant be found without added added chemicals, thickeners, etc. Can anyone suggest a brand that is simply coconut and water (sadly, organic seems like it would be a bonus)?
Check out the one I linked to in the ingredients list… it contains nothing but coconut. Amazon also offers a few organic brands that contain no additives or preservatives. Hope this helps!
Hi Sonia, I would like to make mango mousse with coconut cream. Would you please be able to tell me the measurement of mango pulp or purée to use with the one can of coconut milk.
I would probably use equal amounts of coconut cream and mango puree, but I would also add a little bit of gelatin to the mix, otherwise, I’m afraid it’ll be way too soft.
Could you freeze this after whipping?
Not sure, Charlotte, I’ve never actually tried it. Honestly, though, I really don’t think that it would be a good idea…
Hi! So I tried to make this today and all I got from the can of coconut cream was the liquid. Now me being a 12 year old was whining and disappointed for 2 minutes (I am still very disappointed). Should I put the cream back in the fridge? I am very confused on what to do since all that came out was the liquid.
I’m sorry Hailey but I don’t understand what you mean by all that came out was the liquid…