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.
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?
Help! I used a can of coconut cream , it was nice hard already , added the powdered sugar and vanilla , but it did not whip!!! In fact it became soft , grainy and after a while i was beating it , it separated !!!! What did I do wrong?????
This was delicious! I used the Trader Joe’s coconut cream. It’s about 80% cream so it makes a good sized batch. Thank you!!
Hi Angela – Was really excited to try this out. But I had the same problem as many others who have commented here – it wouldnt separate. The weird thing is that I bought the exact brand that you have in the pictures. I’m just curious – does yours have guar gum in it? Mine did – maybe it has guar gum in it in the US and not in canada? I’m thinking this may be the culprit…
I don’t think it does…but I will have to check. That is so strange! I would contact the company to find out why it’s not separating.
I have a question, if anyone can answer then please do. I’ve heard it’s unsafe to refrigerate cans, so if I pour this into a plastic container and refrigerate, will it turn out the same?
Yes I cant see why not!
I didn’t want to mess up, so I tried it with the can anyway (the whipped cream mattered to me more). Like others, it didn’t work for me.
—- Mine didn’t contain an emulsifier. It did, however, have a antioxidant and preservative. It also was not BPA-free.
I found an article that kind of talks about separation of canned coconut milk, but since that brand worked for you, I don’t really believe it completely.
http://www.thetastyalternative.com/2011/09/separation-conundrum.html
I am just wondering if coconut extract would work instead of Vanilla extract. Also can you add ground coconut flakes to it. I can’t see how it would hurt. I can not wait to try it tomorrow.
Can I use coconut milk as like a yogurt substitute? I’m lactose and I just don’t really like lactose free yogurt. Thank you
Where do you find this brand of coconut milk? I cannot seem to find one that’s BPA free anywhere!
So I just made this tonight to put on my mother in laws birthday cake tomorrow… and it worked pretty well! but mine is definately not as fluffy as yours! Is it possible to over beat it? Im thinking maybe thats what happened? But it was tricky because everytime I added more sugar I needed to re-beat it.It took awhile to get it sweet enough because I also added cocoa powder! What do you think??
PS: I LOVE the taste! It really does taste like there should be dairy in it!! But its better than the dairy version!
Do you have a recipe for making frosting with the coconut whipped cream? Thanks!
Angela, I found your website recently, and really appreciate your wonderful recipes and how-to tips, including this in particular because I started cutting out milk (lactose) but miss whipped cream. I found coconut cream at Trader Joe’s, tried the recipe, and LOVE it. So easy. So yummy.
Would it work just to use coconut butter from the jar?
Hi, Angela! Thank for this recipe and all the others. Quick question: what constitutes a full-fat coconut cream/milk? I can only find one of the many different brands that lists its ingredients as “60% coconut extract, water”, while all the others do not show the percentage. The price varies enormously, too: coconut milk (watery inside when I shake it) can sell for 0.79 or the “cream” (doesn’t slosh around in the can when I shake it) can sell for 3.79. Are some coconut milks actually the coconut cream version, if the price is higher?
Hi Lianna, Around here if the can doesn’t say “light” on it, I can assume it’s full-fat. I’m not sure if this is consistent everywhere though. Goodluck!
Hi … this looks terrific! Is it super high in calories?
I’m sad! I bought Whole Foods brand (full fat) coconut milk with plans for making this decadent treat for a special dinner with my husband. He works 2nd shift, so we don’t get to have dinner together often. I refrigerated as explained, but when I went to our the liquid part out I got a HUGE disappointment! There was NO SEPARATION! My car in in the shop for maintenance, so I have no way to replace it before dinner. If you see this message today, please offer any suggestions you may have! Dang it man! :(
Hey Mrs Kelly, So sorry to hear that :( I don’t know why but some brands don’t separate! If you read through some of the comments in this post you’ll see that you arent the only one with this problem. I’ve never had this issue before, so it’s quite disappointing to hear.
Would this work as a filling for a cake? I think this recipe could be nice with fresh lime for zesty twist
Hi Renee, I’ve tried it as a filling for a layered cake and the layers wouldn’t stick together and kept sliding off…it wasn’t ideal! I think a layered cake filling needs a spread that’s more tacky like a jam or sticky frosting. Let me know if you try anything!
I tried making this 4 times with full fat native forest and 1 time with full fat whole foods. Two of the times with Native Forest it was all liquid, no solid, when I opened. The whole foods brand…same thing. The two times it has worked, it was A-Mazing, but it’s been so hit or miss and then I don’t always have another reason to use the opened milk. It’s a bummer. Any thoughts on why this may be happening?
I’ve been trying to figure out the calorie count for exactly this method of whipping coconut milk and can’t find that into anywhere. Anyone have any ideas?
I would use the nutritional info on the can as a guide….divide that by the # of servings you get out of the cream.
Thanks for your reply, Angela, and I’d considered that, but then disregarded it as an accurate method because, per serving, in the cream of the can only, you’re getting a lot less carbs by leaving out the more sugary coconut water, and a lot more fat by using only the fat. I’m guessing a more accurate method may be just using the nutritional info for coconut oil (pure fat)?
Oh my goodness! You have NO idea how much this post helped me! I am enjoying my new clean lifestyle but my biggest road block is not knowing what these ingredients ARE. You totally helped with my “coconut milk fat” problem :)
Hi Angela!
I tried making this just now- my brother had a pineapple and my mum brought some full-fat coconut cream, so I thought, why not? Anywho, tasting the coconut cream unflavoured was good on its own, so I was exited to add the vanilla extract- big mistake! It was ‘Vanilla Extract’ but not pure vanilla extract as I assumed: it is mainly water, alcohol and sugar and only 3% vanilla! I added the sugar but it has a strong taste of alcohol and wondered if you could help!
Thank-you.