Staying away from dairy? That doesn't mean you have to forgo a fluffy whipped cream on all of your favorite treats. With this recipe for coconut whipped cream, you can have a delicious dairy-free whipped topping in no time.
Coconut Whipped Cream Recipe
Forget ice cream. Every cobbler, strawberry shortcake and pie needs whipped cream. Really, any warm and gooey baked good is always made better with this fluffy topping.
But for many different reasons, sometimes real dairy whipping cream can't be used. Whether you're avoiding the fat content and calories, you have an allergy to dairy, or you just want to stay away from it, you shouldn't have to eat your dessert without a yummy topping.
We make a lot of dairy free dessert recipes around here. These dairy-free blueberry oatmeal muffins are super popular. And now this coconut whipped cream recipe is a staple for so many different desserts.
With just three simple ingredients and a little bit of love, you can make the most light and airy coconut whip cream topping. Then use it as a substitute in any recipe that calls for whipped cream.
Even better, this whipped coconut cream is refined sugar free. I decided to sweeten it with maple syrup instead of powdered sugar. It has turned out delicious and perfectly sweet! You're going to love how easy it is to make.
Why You'll Love this Recipe
You'll love this recipe, for a few reasons:
- This homemade coconut whipped cream is so much better than store-bought dairy-free whips. You can rest assured that your homemade whip won't have extra additives and preservatives. Just fresh and delicious ingredients!
- It only takes a few minutes to throw together this easy whip. Make it last minute for a tasty addition to your warm and gooey desserts. It'll be ready before you know it!
- Clean-up is so easy after making whipped cream recipe. All you're using is a bowl, mixer attachments, and a few measuring tools. Throw it all in a sink full of warm soapy water, give it quick scrub and rinse, and then you're done. As simple as that!
Traditional whipped cream and this coconut whipped cream have one thing in common — minimal ingredients! Here is a list of everything you need to grab at the grocery store:
- canned coconut milk
- maple syrup
- pure vanilla extract
Substitutions and Variations
Not a fan of maple syrup? You can use honey, agave nectar, or even powdered sugar in it's place. Just know that it may change the texture of whipped cream a touch, so you may have to do a little bit of experimenting!
Want to add this easy whipped cream to your favorite coffee or hot chocolate? Go for it! Add a touch of cinnamon and it makes it extra perfect for those hot beverages. You can also add in some pumpkin pie spice for those homemade pumpkin spice lattes.
If you are not dairy free and have stumbled upon this blog, you can totally use this easy method to make regular whipped cream. Sweetened with maple syrup, you dairy based recipe will be a little healthier than traditional whipped cream.
How to Make Coconut Whipped Cream
Here's how to make this easy coconut cream recipe:
This first step need to be done ahead of time! So make sure you plan ahead and place the can of coconut milk in the refrigerator for at least 6 hours, or overnight.
Refrigerating cans of full-fat coconut milk helps to separate the coconut cream from the milk.
When you're ready to make the most perfect whip cream topping, pull the chilled can out of the fridge.
Make sure you don't shake the can while removing it from the fridge.
Then use a stand mixer with a whisk attachment, or an electric hand mixer, and whip the canned coconut cream.
Whip on medium-high for 2-3 minutes, or until it becomes light and fluffy.
Then add in maple syrup and vanilla extract. Mix with the electric mixer again until stiff peaks form.
Taste test and then add more maple syrup if you'd like the coconut whipped cream to be a bit sweeter.
Serve immediately or refrigerate to allow the whipped cream to thicken.
How to Store Leftover Coconut Whipped Cream
Place leftover whipped coconut cream into an airtight container and store in the refrigerator for up to 5 days. The longer you store it, the more it will flatten so try to use it up quickly! You can always make a fresh batch if you need extra.
Uses for Coconut Whipped Cream
A warm peach crisp is made even better with a big scoop of this delicious cold whipped cream. Any cobbler tastes so good with a topping of whipped cream, but I especially love it on blackberry cobbler or mixed berry cobbler.
You can go classic southern with peach cobbler and whipped cream too!
Wanna make your fruit salad extra addictive? Just mix in some of this incredible whipped cream!
You can top cupcakes with this sweet and fluffy whip too! Use it any way you want...there are no rules!
Tips for Success
Here are some tips and tricks for making this recipe:
- For best results, use a chilled bowl to mix the ingredients together. This will keep the coconut cream super cold and help the whip stay firm and fluffy.
- Make sure that you don't overwork the coconut whipped cream when you are scooping your completed cream onto a dessert or into a container. So just scoop gently and don't mush the whipped cream around.
- Don't skip refrigerating the can of full-fat coconut milk. It really does make all of the difference and you'll need to do it in order for this recipe to be successful.
There are so many different coconut milk brands out there, it can be difficult to know what is best. But the brands of coconut milk actually don't matter as much as the ingredients do. You need to make sure that you purchase canned coconut milk that is 100% coconut milk. You'll have best results with a can of coconut milk that has no added guar gum or other gums. Buy unsweetened too! However, if you can only find a can that has gums in it that is ok. You'll still have a perfectly tasty whip, no problem.
If you end up with a coconut whip that is a little watery, there are a few things that could've happened. The coconut cream may have gotten a bit too warm. So if that's the case, just try mixing it in a chilled bowl! You also may have over-mixed the whip. Make sure you watch it closely while creating your masterpiece. If neither of those things are the issue, you may have gotten a big splash of coconut milk in your cream. A tiny bit won't matter, but too much and you'll have a watery mess on your hands. So be careful when you scoop the cream top out of the can.
More Dessert Topping Recipes
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
- 1 (14-ounce) can coconut cream or full-fat coconut milk, chilled
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Place the can of coconut milk or coconut cream in the refrigerator for at least 6 hours or overnight to chill it. If using coconut milk this will separate the thick coconut cream from the thinner coconut milk. If using coconut cream, the cream is already separated, but you will want the mixture to be cold.
- Remove the can from the refrigerator without shaking it to combine the liquid from the thicker cream. Carefully scoop the thick coconut cream from the can.
- Using a hand mixer or stand mixer, whip the coconut cream on medium-high speed for 2-3 minutes, or until it becomes light and fluffy, similar to the texture of traditional whipped cream.
- Add in the maple syrup and vanilla extract. Mix again until stiff peaks form.
- Taste for sweetness and add more maple syrup if desired.
- Serve immediately or refrigerate for an even thicker cream!
Chilling the coconut milk/cream ahead of time is important. If using coconut milk, this will not only chill the mixture, but it will separate the thick coconut cream from the thinner coconut milk. If using coconut cream, the cream is already separated, but you will want the mixture to be cold.
Be sure to buy coconut cream OR whole fat coconut milk, but do not use cream of coconut, which is a sweetened mixture that won't work the same.
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Nutrition Information:Yield: 6 Serving Size: ¼ cup
Amount Per Serving: Calories: 105Total Fat: 9gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 7mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 1g