Coconut Whipped Cream

I have the perfect dairy-free topping for you! It’s my Coconut Whipped Cream, and it’s delicious. If you’ve given up dairy and are still hankering for something creamy to smother your desserts in this recipe is your answer! It’s not quite as airy as regular whipped cream, but it is close and has a wonderful, rich flavor. It’s my dairy-free topping of choice and will pair nicely with dairy-free desserts such as Paleo Pumpkin Pie and Paleo Chocolate Pecan Pie. Just like regular whipped cream, it pipes quite nicely, and doesn’t have the funky flavor of other milk and dairy substitutes. I also like to use it as a dairy-free frosting on my Paleo Chocolate Cupcakes.

Please note that this dairy-free whipped cream recipe calls for full-fat canned coconut milk. The fat is what makes the recipe creamy and luscious; light coconut milk won’t work and results in a watery mess.

There is a fairly big discrepancy between different brands of coconut milk. I have found that the Native Forest brand is the most reliable when it comes to a rich and thick cream, which is the most important component of this recipe. I have tried using other brands of organic coconut milk and have had not had success in getting the cream to separate from the coconut water. When the cream doesn’t rise to the top of the can, it’s not possible to make this recipe, so be mindful of the brand you choose.

I don’t think this recipe will turn out with homemade coconut milk, but if you try that and it works, please leave a comment and let us know!

Coconut Whipped Cream

Ingredients
Serves:
1cup
Print Recipe
Instructions
  1. Place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream, so it is well chilled
  2. Chill a metal bowl in the freezer for 15 minutes
  3. Take the coconut milk out of the refrigerator and remove the lid
  4. Gently scoop out the coconut fat, placing it in the chilled bowl
  5. Pour the remaining liquid into a glass jar and store in the refrigerator, saving it for another use
  6. Using a hand blender, whip the coconut milk fat until light and fluffy, about 1 minute
  7. Whip in the honey, vanilla extract, stevia, and salt
  8. Use right away or store in a glass jar in the refrigerator for up to 24 hours
Thank you for this awesome recipe. This is mouthwatering good!!!

I frequently use this Coconut Whipped Cream in place of Homemade Whipped Cream on my dairy-free desserts. The boys however, enjoy the real thing and I will be providing a recipe for that in the near future. I do have a recipe for Whipped Cream Frosting that uses dairy that my boys make quite often to top my Paleo Vanilla Cupcakes. My younger son likes to top that combo with strawberries and make a shortcake type cupcake which is pretty amazing. Of course, if you’re following a dairy-free diet, try topping any of my Paleo Cupcakes with this dairy-free whipped cream and some strawberries.

My Paleo Crepes recipe from Paleo Cooking from Elana’s Pantry is amazing with this dairy-free topping. Use this Coconut Whipped Cream along with my Cherry Berry Syrup to create a healthy, yet decadent Paleo brunch by combining those three recipes into one crowd pleasing delight!

When you make this super easy recipe what will you serve it with?


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Comments

76 responses to “Coconut Whipped Cream”

  1. Every time I try this, again yesterday it separates. Becomes almost curdled looking and again I throw it away????
    Why??

    • DT, make sure to use the brand of coconut milk that I link to in the ingredients portion of the recipe. Not all brands will work :-)

      • I have been having the same issue. I purchase the recommended brand Native forest and it separates on me with a curdled consistency. I refrigerate it for 24 hours sometimes it works sometimes it does not. I think you need to shake the can first prior to refrigerating? I am careful not to get the liquid in the mixing bowl only the cream that forms a solid on the top of the can. I have noticed sometimes there is a layer of cream and layer of oil that forms a solid. This is where maybe the shaking comes into play? I’m still trying as I love the flavor /texture when I get it right and it’s nice an fluffy.

        • Kevelynne, thanks for your comment! I’m getting perfect cans of separated coconut milk every time I make this, but I’ve heard of others having this issue. Make sure you are buying not just the recommended brand, but the full fat coconut milk :-)

  2. I’ve gone through 4 cans and tosses the whipped cream. I get more of a body butter consistency than fluffy airy whipped cream. Is it supposed to be like body butter texture

    • Monica, thanks for your comment! This typically happens when the brand of coconut milk that I recommend is not used. When I make this it is fluffy and delicious :-)

  3. I’m new to the AIP diet, this is wonderful! Can’t do the stevia, tastes great without. Thank you!

  4. Elana and Readers,
    Do you use the whisk attachment or the bladed attachment on your hand blender to whip this? When I use the whisk, it flies everywhere (!), and with the blade I don’t get as fluffy a whip.

  5. I tried this with two small cans of just the coconut cream and it worked great! There was still a little liquid in the cans so I poured that out as directed iwth the normal cans..

  6. Whole Foods and Trader Joes sell cans of just coconut cream. Can that be used instead of the coconut milk? Seems like it would be easier than doing this thing with the can of coconut milk

  7. Has anyone tried freezing the coconut whipped cream? I must confess, as a child, I loved eating frozen Cool Whip, so I’m wondering if frozen whipped coconut cream would be similar — almost like ice cream.

  8. Just made this for the first time and it tuned out delicious. I used Whole Foods 365 Coconut milk and it worked great. Used a readers advice and turned over the can -and opened the bottom, then poured off the water. My can was approx. 1/2 water and half coconut fat. Saved the water for smoothies. I did use organic powdered sugar to sweeten (I know it’s not Paleo) but you don’t need much and added vanilla and a pinch of salt. Used it to make a mocha. Delicious and rich.

      • Hi Elana,

        I am a 54 year old Male from Atlanta now living in Toronto, missing the South. I have had MS for 20 years, found your website on the Weekend and absolutely Love it. Great Recipe’s and ideas. I am also grain free and started a Keto Diet last month and am already Feeling MUCH Better. The one food that keeps popping up is Coconut. As per the low Fat Swank recommendations, Coconut is a BIG NO NO. Many of the Natural Doctors I’ve seen tell me to eat LOTS of Coconut and it’s various by products. As it is Very high in Saturated Fat, it’s a supposed NO NO for MS. As a Fellow MS Patient, what are your thoughts as it’s in a number of your GREAT Recipe’s. Thanks Again,

        Scott

        • Hi Scott, it’s so nice to meet you here! Since the Keto Diet is a high-fat diet I’m not sure how it could be followed while limiting fat. I eat large amounts of coconut oil, coconut milk, avocados, olive oil, macadamia nuts, and other high fat foods. I have felt much better since adopting a high-fat Keto Diet, but we’re all biochemical individuals :-)

  9. Thank you for this awesome recipe. This is mouthwatering good!!! I included it with my paleo hot chocolate recipe on my blog.

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Recipes » Toppings » Coconut Whipped Cream