Light, airy, and irresistibly creamy, this Coconut Whipped Cream is a dreamy dairy-free delight that elevates any dessert. With just a few simple ingredients and a bit of patience, you’ll create a velvety topping that’s rich in tropical flavor and perfect for pairing with fresh fruit, pies, or hot cocoa.
The secret lies in chilling the coconut milk overnight, ensuring it whips into soft, pillowy peaks that melt on your tongue.
In just 10 minutes of prep, you’ll transform a can of coconut milk into a luxurious treat that’s both vegan and indulgent. Its subtly sweet, nutty aroma and silky texture make it a versatile addition to your kitchen repertoire.
Whether you’re topping a slice of cake or adding a dollop to your morning coffee, this whipped cream is a game-changer for any occasion.
What You’ll Need for Coconut Whipped Cream
- 2 cans full-fat coconut milk (chilled overnight; make sure it’s full-fat for best results)
- 1 teaspoon vanilla extract (optional, for added flavor)
How to Make Coconut Whipped Cream
- Chill the coconut milk: Place the 2 cans of coconut milk upside down in the refrigerator overnight. This helps separate the cream from the liquid.
- Scoop the cream: The next day, open the cans and carefully scoop out the solidified coconut cream at the top, leaving the liquid behind (you can save the liquid for smoothies or other recipes).
- Whip the cream: Place the coconut cream in the bowl of a stand mixer fitted with a whisk attachment (or use a medium bowl with a handheld electric mixer). Whip on high for 3 minutes, or until fluffy and smooth.
- Add flavor (optional): If using, add the vanilla extract and whip for a few seconds to combine.
- Serve or store: Serve immediately or store in the refrigerator for up to 2 days.
Perfect Pairings: Serving Suggestions
This coconut whipped cream is a versatile topping that pairs beautifully with a variety of desserts. Try it on fresh fruit salads, vegan chocolate mousse, or warm pancakes. It also adds a creamy touch to iced coffee or hot cocoa for a dairy-free indulgence.
Storage Tips: Keeping It Fresh
Store your coconut whipped cream in an airtight container in the refrigerator for up to 2 days. If it separates slightly, simply give it a quick whip with a hand mixer to restore its fluffy texture. For longer storage, freeze it in a freezer-safe container and thaw in the fridge before re-whipping.
Time-Saving Hacks
Short on time? Skip the overnight chill by placing the cans of coconut milk in the freezer for 1-2 hours instead. Just be sure to check them frequently to avoid freezing the cream completely. This method works in a pinch and still yields great results!
Recipe Variations: Get Creative
Customize your coconut whipped cream by adding 1-2 tablespoons of cocoa powder for a chocolatey twist or a pinch of cinnamon for a warm, spiced flavor. You can also sweeten it with 1-2 tablespoons of maple syrup or powdered sugar if you prefer a sweeter topping.
Equipment Guidance: Tools for Success
For the best results, use a stand mixer or a handheld electric mixer with a whisk attachment. If you don’t have either, a whisk and some elbow grease will work, though it may take a bit longer to achieve the desired fluffiness. Make sure your mixing bowl is chilled for even better results!
How to Make Coconut Whipped Cream
Ingredients
- 2 cans full-fat coconut milk
- 1 teaspoon vanilla extract optional
Instructions
- Place 2 cans of coconut milk upside down in the refrigerator overnight.
- The next day, open the cans and carefully scoop out the solidified coconut cream at the top of the can, leaving the liquid behind.
- Place the cream in the bowl of a stand mixer fitted with a whisk attachment (or in a medium bowl with a handheld electric mixer).
- Whip on high for 3 minutes, or until fluffy and smooth.
- If using, add in the vanilla extract and whip for a few seconds to combine.
- Serve immediately or store in the refrigerator for up to 2 days.
