Did you know you can make a decadent whipped cream by using a can of coconut milk? Not only is it simple to make, but it’s easily the best-tasting whipped cream I’ve tried.
I know whipped coconut cream isn’t new to many of you – people have been making coconut whipped cream for years and years. I first read about it a couple years ago on Vegan Joy’s website and have seen it popping up everywhere.
In today’s post, I’ll show you just how easy it is to make. I can promise you, your life will change when you taste this stuff!
1. Grab a can of full-fat can coconut milk (without guar gum listed as an ingredient) – Update: Native Forest now puts guar gum in the ingredients and this causes the cream and water to emulsify which is not what we want. The can must also be full-fat because you will be whipping the solid cream. Do not use light coconut milk because it won’t turn out. In summary – look for a full-fat can of coconut milk that does not have guar gum listed on the ingredient list. Cool?
Many of you have had trouble making whipped coconut cream with certain brands because some cans don’t always separate. A reader let me know that Thai Kitchen has changed their formula so that it doesn’t separate anymore. Apparently they are coming out with small cans of pure coconut cream instead. Be on the look out! I used Native Forest with decent result, although I have had some duds before.
2. Place can in the fridge overnight. This is another crucial step. You need to chill the coconut cream until it’s very firm. I once tried to make whipped coconut cream without chilling the can – big mistake! It was a watery mess. I like to keep at least a couple cans in the back of my fridge just in case I need a quick whipped cream for a recipe. Then you always have it on hand and don’t have to wait overnight to use it. A few extra cans of chilled coconut milk never hurt anyone.
Just before you make your whipped cream, place a mixing bowl in the freezer for 5 minutes or so. This helps keep everything cold and will be especially helpful for those of you in very warm climates. You can also put the beaters in the freezer too, but it’s not necessary.
3. Remove the chilled can from fridge and FLIP it upside down.
Why flip it upside down?
The liquid coconut milk (the part that doesn’t harden) will now be at the top of the can! Note: Not all cans work for this – check yours.
4. Open the can. See the liquid at the top? You won’t be whipping this part.
5. Pour the coconut liquid into another bowl. You should have just under 1 cup of liquid, but this yield will vary a bit by brand and even by can.
Don’t throw it away – I like to use it in smoothies along with mango, kale, banana, and chia for a fun tropical smoothie. You can also use it in baking and cooking.
As you can see below, you are left with only the hardened coconut cream! Come to mama!! This is exactly what we want to use to make our coconut whipped cream.
6. Scoop the coconut cream into your chilled bowl. (I don’t recommend using a shallow bowl like this one – I only used it for photo purposes so you could see it better!)
As you can see, you get a lot of hardened cream to work with!
7. Whip the cream. Grab a hand mixer (alternatively, you can do this in a stand mixer – just chill the bowl first) and whip the cream until fluffy. It’s really too much fun.
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Coconut Whipped Cream
Yield
1 cup (250 mL)
Prep time
Cook time
0 minutes
Total time
You can easily create a decadent, fluffy whipped cream by using a can of full-fat coconut milk. Not only is the technique simple, but it’s easily the best-tasting whipped cream I’ve tried. You can use this whipped cream just like regular dairy whipped cream. I like to use it in a bowl of fruit, on top of a fruit crisp, or stirred into Banana Soft Serve. The options are really endless! One important tip: you’ll want to chill the can of coconut milk for at least 24 hours before you begin to ensure the white coconut cream solidifies (be sure to read all my tips below on how to buy the right coconut milk for this recipe).
Ingredients
- 1 (14-ounce/398 mL) can full-fat coconut milk, chilled for 24 hours*
- 1 to 2 tablespoons (15 to 30 mL) sweetener (maple syrup, powdered sugar, cane sugar, etc), to taste
- 1 vanilla bean, scraped or 1/2 teaspoon (2 mL) pure vanilla extract (optional)
Directions
- Chill the can of coconut milk in the fridge for at least 24 hours. I like to keep a few cans in the fridge at all times so I don’t have to wait.
- About 1 hour before making the coconut whip, chill a mixing bowl in the freezer.
- After chilling the can, open the can and scoop the solid white coconut cream into the bowl. Discard the coconut water or save it for another use (such as coconut water ice cubes).
- Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream until fluffy and smooth. Add in sweetener to taste and vanilla.
- Return whipped cream to fridge until ready to use. It will firm when chilled and soften at room temperature. This will keep in the fridge in a sealed container for up to 1 week or you can freeze it in an airtight freezer-safe bag for up to 1 month. After chilling in the fridge, allow it to sit at room temperature until it softens slightly and then you can re-whip it as needed.
Tip:
- * Some brands of canned coconut milk will be better than others for making whipped cream, and even some cans within the same brand can vary quite a bit. For whatever reason, the cream and water in some brands or cans do not separate. A few of the most consistent brands for making coconut whipped cream are: Thai Kitchen full-fat coconut milk, Trader Joe’s Coconut Cream (just the cream—no water in the can!), and Native Forest. I always keep at least a few cans of full-fat coconut milk in my fridge at all times just in case I get a “dud”—then I know I have more on hand. If you happen to get a dud don’t be discouraged. Try out one of the brands above, and be sure to chill it for at least 24 hours. Odds are you will find your perfect brand after some trial and error!!
Nutrition Information
(click to expand)
There may be a strong urge to shove your face in the bowl.
8. Add in a touch of sweetener and vanilla extract and whip it again.
You can use regular cane sugar, confectioner’s sugar, or even a touch of maple syrup. I find 2-3 teaspoons usually does the trick for my taste buds. I also like to add about 1/4-1/2 tsp pure vanilla extract or a vanilla bean. The vanilla really takes it over the edge – I don’t suggest skipping it!
The first time I made this I could not get over how amaaaaazing it tastes. Eric even said he wouldn’t be able to tell that it wasn’t made from dairy. Two big thumbs up from us!
How to use:
You can use this whipped cream just like regular dairy whipped cream. I like to use it in desserts & frostings, it’s amazing over a simple bowl of fruit or pancakes, and sometimes I add a dollop on my vegan overnight oats for an extra creamy bowl. You can even spoon a bit on top of a pie or fruit crisp or stir some into a bowl of banana soft serve. The options are really endless! Have fun making different kinds of flavours and fooling your friends and family.
If making a whipped frosting, I suggest storing the decorated cake/cupcakes in the fridge until ready to serve.
Storing:
Have leftovers? You can easily store it in the fridge for at least 1.5 weeks (probably longer) in a sealed container. It will firm up a bit more in the fridge. Simply scoop it into a bowl and re-whip it when you need it.
I hope you enjoy this as much as I do! For those of you who’ve been making it for a while now, what’s your favourite way to prepare/enjoy it?
I had come across this recently on another blog but seeing the picutres here has motivated me even more to try it. I guess now I know what I will be doing over the weekend :). Thanks Angela!!
OMG STOPPP. That looks just too fabulous. I die. :)
I make this with maple syrup, vanilla and cinnamon! Last year at Thanksgiving my family preferred this over the dairy stuff on the pumpkin pie!
whoa!!! how have I not known about this?! my mind has just been blown… I need to make this asap! I don’t even know what for, but even if it’s to dip my finger in it and eat straight up, I’m doing it :)
fabulous tutorial Angela, I love seeing all the steps
Well this might be “Old Hat” to many but totally new to me :) Can’t wait to try this out!
I just made whipped coconut the past weekend for a vegan apple tartin but I had a bit of trouble as I didn’t know about the flipping can bit. This was an excellent tutorial. Thank you so much. I will be using this again and again now.
I’ve seen recipes for this for such a long time, but your tutorial really makes me want to make it now. I love that about your site- you always motivate me to put my fears aside and just go for it.
Wow, I actually did not know you could make whipped cream from just a can of coconut milk! Will definitely try this out soon, and the step-by-step tutorial makes it very easy to understand, so thank you for uploading this! :)
How have I not known about this before?!?! I can’t wait to try it …. Fabulous tutorial and pics!
Thank you so much for this!! I had never even heard of coconut whipped cream, I had only tried that yucky soy one! So many possibilities for this…
Wow, I feel like an idiot now… I use the cream off the top of the can all the time (and of course chill it in the fridge the night before) but I never would have thought to flip it upside down and just poor the liquid off. Brilliant!
This looks great! Just a question… if you had to chill it in order to get the cream, and then used it on a cake you might have sitting out at a party or something, would the cream pretty much melt? Or does it hold its solid form after being whipped?
Thats a great question. I havent tried it, but what I would do is keep the cake in the fridge until just before serving. That way you won’t have to worry about it getting soft. Maybe even serve it on a cake stand that has been in the freezer to keep it cool? I think it would depend on the temperature of the room too. Maybe there is someone else reading who can weigh in on this question! I will be trying it for a recipe, so I will be sure to test it out.
Yeah, good point! I guess you don’t really need to serve it until it’s actually needed. I’ll have to try this some time and see what happens.
you’re absolutely right. i want to stick my face in that bowl!! yum!!
On QVC last weekend they were selling the Vitamix. During the demonstration they made dairy whipped cream right in the blender! They just poured in some cream, blended for a couple minutes, and in came out thick and creamy! Do you think you could do this with the coconut milk?
Stacy: I can’t way whether the VitaMix would work or not. However, I have a thought for you: According to the recipe, it seems like having everything be very cold is important. The VitaMix generates a lot of heat – so much so that the company brags that you can cook right in it. I don’t know if it would get too hot to make this work or not. I just thought I would share the thought with you.
This looks so great! I’m pinning to try with my next dessert!
Thank you, thank you for this post! I’ve been missing something creamy like this, especially for pies and ice cream — and this will do the trick just perfect!
I’ve been so intimidated to try something like this — but I think the step by step pictures will do the trick.
I just want to go and eat this all right now!
Thank you so much!!! My oldest son has a lot of allregies, which dairy is one of them!! I can not wait to get a can and try this!! I’ll be able to make him so many more reciepies that are more like “mom and dads”…..And share it with the rest of my family!! Again, THANK YOU so much!!
So bummed I just finished the chocolate zucchini muffins before I read this because I would have totally pretended they were cupcakes.. Though now visions of maple syrup and cinnamon spiked whipped cream topping pumpkin spice muffins are starting to dance in my head….
This looks awesome! Why have I never tried this? Thanks for the tutorial. It looks perfect for strawberry shortcake.
Wonder what would happen if I added cocoa powder….?
I have seen a recipe for icing using whipped coconut cream and cocoa, it looked amazing!
I agree – I made one for a recipe in the book. Just like a fudge whip!
I want to take a bath in that stuff…oh my yummy.
Does anyone know if I can just use a can of chilled coconut cream instead of coconut milk?
DeAnn – pretty sure that would work but I look forward to hearing from someone that has already tried it :)
OMG I was so looking forward to this whole experience, and bamm… a bummer can of coconuts; GOYA does not work, I was so psyked to kick off my cow-free tiramisu. Pulled out the chilled can of Goya coconut milk………..and….SPLASH!! No sludge,,,, just pure watery-white, milk. 8>(
Now on the prowl for the Native Forest brand. Does any one have any names of other brands of cocnut milk that work????? A picture of the the label ingredients from the can would be great too, in case you can’t find the exact brand, you could at least compare label ingredients, etc.
O well, the joys in the journey!!! CCC
Try Aroy-D Coconut milk “for cooking” (not the one “for desserts”) Look for what is written on the can. I found mine at a Chinese grocer. I keep these cans in my cold room (40 F) and when I open one, the entire contents of the can is solid. Haven’t tried the whipping cream yet but will soon. Thanks Angela for this great website – hubby and I went vegan two months ago – a bit of a challenge to cook meals with variety but this site has helped. I have to admit that some nights when I run out of ideas I think about the “old days” when all I had to do was throw a chicken in the oven. Seemed easier. But we HAVE NOT succumbed to the temptation. :)
Thai Kitchen is a good full fat brand – no preservatives too.
Another tip: I have been soaking dates in a little water (just enough to barely cover) overnight. In the morning, I put them in my food processor with the blade, add a little almond and vanilla extract – and it whips up into a light, sweet topping. Maybe could try going halfsies with the coconut milk and the date “cream” – so the date cream would sweeten the mixture.
Yes, please–I would like to know what brands others have tried.
Hi – I tried this tonight with Trader Joes Extra Rich and Creamy – it has Xanthum Gum and one funky Cellulous ingredient. The WHOLE can was cream – I used half and frozen the rest for the future. Added some vanilla and sweetener – was great! Made with a ‘no bake apple pie’ (found on Whole Foods’ site) – a big hit with non-vegans!
I use the Aroy-D pure coconut milk, no preservatives or guar gum etc. available at No Frills in southern Ontario. There are a few different kinds of Aroy-D and I think one or 2 might have additives, but not this one – make sure you look for the black/dark green can with no “lite” or “dessert” label.
Thanks, Gillian. I just discovered this post and I am so excited to be able to have whipped cream for Thanksgiving this year! I will pick up a few cans of Aroy-D from No Frills this weekend and put them in the fridge. :)