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Coconut Whipped Cream – Diary-free

Are you looking for a healthy vegan and dairy-free alternative to traditional whipped cream? Whip your coconut cream into light, fluffy and creamy peaks.

coconut whipped cream with soft fluffy peak

Coconut Cream

What exactly is coconut cream? Coconut cream is the non-dairy equivalent of heavy cream.

Coconut cream is a thick and flavorful creamy solid fat. I don’t want you to confuse it with coconut milk. They are two different products.

Coconut cream is a concentrated version of coconut milk. Coconut milk and cream go through the same making process. Practically, you blend the coconut meat into puree and leave it to sit. While sitting, liquid separates. The thick, concentrated liquid that floats on the top of the puree is the coconut cream, while coconut milk is the watery liquid at the bottom.

Furthermore, coconut cream is often solid at room temperature and can even become harder under cool weather. It is nutrient-dense, rich, and flavourful. Additionally, coconut cream is a plant-based, non-dairy substitute for heavy cream.

As a result of the concentrated nature of coconut cream, it contains more fat, calories, and carbohydrate than coconut milk. You can find coconut cream at the grocery or make your own at home. When you make it at home, you control the production and don’t have to worry about additives added to the canned version.

Whipped coconut Cream – What is it?

As mentioned earlier, coconut cream is often solid at room temperature. Therefore, coconut whipped cream is the light and fluffy version of the solid coconut cream that has been thoroughly whipped with a mixer.

This whipped version fluffs to give soft peaks like your heavy whipped cream. It is a non diary substitute for classic whipped cream. Coconut whipped cream is good as toppings on desserts, warm beverages, pies, and fruits.

Are you wondering what Whipped coconut cream tastes like?

Of course, it tastes like coconut. Add coconut cream to your recipes for a bold coconut flavor. It is plant-based cream excellent for vegan recipes. Asides from the delicious effect coconut cream add to food, it is dairy-free, keto-friendly, and gluten-free.

Why I love coconut whipped cream

  • A healthy alternative to heavy whipping cream
  • Easy to make
  • Simple one-bowl recipe
  • Excellent toppings for cakes and tarts.

Coconut milk or coconut cream?

I always use coconut cream for making my whipped coconut. Although, you can also use a can of full-fat coconut milk, which has more cream than milk. However, the success rate with full-fat coconut milk varies from brand to brand, so I always like to stay safe by sticking to coconut cream instead of full-fat coconut milk.

How to Whip Coconut Cream

  • First, all you need to get a fluffy whip is a can of coconut cream
  • put the can of coconut cream in the fridge overnight so the solid cream can rise above the water.
  • Then scoop out the solid cream into the mixing bowl and mix.
  • Mix the cream with a hand or stand mixer until it becomes smooth and light with fluffy peaks.
  • Use as desired

Tips for perfectly Whipped Coconut Cream

  • Remember to put the can of coconut cream at the bottom of your fridge before you whip the cream. This step is essential to get solid coconut cream.
  • Scoop out the cream carefully to prevent the separated liquid at the bottom from coming along with the cream.
  • Don’t overwhip. If you overwhip the cream, you will get a grainy textured cream instead of soft and fluffy peaks.
  • Feel free to add any flavor extract of your choice. Add vanilla, almond, or peppermint extract. Also, add ground cinnamon, pumpkin pie spice, citrus zest, matcha powder, or instant coffee.
  • Don’t substitute coconut cream for coconut milk from a carton or canned lite coconut milk. They have more water than fat.
  • Why is my coconut whipped cream lumpy? If the whipped coconut cream is too thick or lumpy, add one teaspoon or more coconut milk and whip more to get the desired texture.

How to stabilize coconut whipped cream

I like to add a little bit of cream of tartar to my coconut whipped cream for more stability. However, if you want a stronger hold, you can use some jello (about a tablespoon or 2).

You can also add one to two tablespoons of tapioca or cornstarch flour for a firm texture. Add the flour while whipping and place the whipped cream in the fridge for 1-2 hours to firm up before serving.

beautifully whipped coconut cream with an electric whisk

Storage

Wondering if you can store leftover whipped coconut cream? Of course. Keep it in an airtight container and let it chill in the fridge for a week. It firms up in the fridge, so you will need to leave it at room temperature when you want to re-use it. You may also need to re-whip it if it has dried out. Just add a bit of coconut milk or water while re-whipping it.

Troubleshoot: Why am I not getting a fluffy whipped coconut cream?

The major reason is that you didn’t allow it to chill well in the fridge. The chilling step is important to separate hard solid coconut cream from the liquid. You will get a creamy soupy whip if it doesn’t chill enough. I recommend allowing it to chill for about 24 hours or overnight before whipping.

Be sure that when scooping out the cream, you don’t add the liquid under it. The liquid will loosen the cream, and it will make it runny.

Some brands use too many emulsifiers and additives to preserve their full-fat coconut milk. This affects the separation process. If you can make your own coconut cream without additives at home, why not?

How to Serve it

Other Coconut Recipes

Whipped coconut cream with soft fluffy peak

How to Whip Coconut Cream

Are you looking for a healthy vegan and dairy-free alternative to traditional whipped cream? Whip your coconut cream into light, fluffy and creamy peaks, and enjoy.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Calories: 67.5kcal

Ingredients

  • 1 13.5 ounce can coconut cream refrigerated overnight
  • 2 tablespoons confectioners sugar
  • ¼ teaspoon cream of tartar
  • A splash Vanilla extract

Instructions

  • Scoop out the thick layer of the coconut cream into a medium bowl. (Reserve the bottom liquid for smoothies, coconut rice, or coconut sauce).
  • Add the cream of tartar, confectioners sugar, and vanilla extract.
  • Use as desired and refrigerate any unused portion.

Notes

  • Remember to put the can of coconut cream at the bottom of your fridge before you whip the cream. This step is essential to get solid coconut cream.
    Scoop out the cream carefully to prevent the separated liquid at the bottom from coming along with the cream.
  • Why is my coconut whipped cream lumpy? If the whipped coconut cream is too thick or lumpy, add one teaspoon or more coconut milk and whip more to get the desired texture.
  • Don’t overwhip. If you overwhip the cream, you will get a grainy textured cream instead of soft and fluffy peaks.
    Instead of artificial sweeteners, you can use honey or maple syrup as an alternative.
  • Feel free to add any flavor extract of your choice. Add vanilla, almond, or peppermint extract. Also, add ground cinnamon, pumpkin pie spice, citrus zest, matcha powder, or instant coffee.
  • Don’t substitute coconut cream for coconut milk from a carton or canned lite coconut milk. They have more water than fat.

Nutrition

Calories: 67.5kcal | Carbohydrates: 16.5g | Protein: 0.04g | Fat: 0.3g | Saturated Fat: 0.3g | Monounsaturated Fat: 0.01g | Sodium: 0.8mg | Potassium: 127.3mg | Fiber: 0.02g | Sugar: 15.7g | Vitamin C: 0.03mg | Calcium: 0.3mg | Iron: 0.1mg

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