Fluffy, creamy, dairy-free coconut whipped cream! The perfect replacement for standard whipped cream.Jump to Recipe
Have you guys ever had coconut whipped cream? If not, you’re in for a real treat! I can’t say enough good things about a good coconut whipped cream recipe. It tastes indulgent, but it’s not. It’s made from simple, real food ingredients. Can be subbed for regular whipped cream for any recipe, and is super fast to whip together.
How To Make Coconut Whipped Cream
- To make this you will need canned coconut milk. This will need to be refrigerated overnight, which will help to solidify the cream and make it easier to scoop.
- You will then take your refrigerated canned coconut milk and scoop out the solid cream from the top of the can. You will be left with some coconut water in the bottom of the can. Save this… it’s perfect for smoothies, or to drink as is!
- Add some pure vanilla extract and optional pure maple syrup (coconut cream is naturally sweet, so additional sweetener is you’re call). Using a hand-held mixer, beat on med-high for a few minutes until fluffy.
Can I Use Any Kind of Coconut Milk?
No, you can’t. It needs to be canned coconut milk; the full-fat kind. Don’t buy “light” coconut milk – this has been strained to remove some of the fat and we want all the fat we can get for this one!
You also don’t want coconut milk from the carton. You have to use canned, full-fat coconut milk for this recipe.
Is There a Specific Brand of Coconut Milk That Works Best?
I have tried multiple brands of canned coconut milk, and Whole Foods 365 brand is by far my favorite. I also will be trying Native Forest coconut milk as it does not contain any guar gum (additive used to thicken and stabilize products). Is guar gum bad? It depends… some people have sensitivities to additives like this, and in high doses there can be some negative effects. But with canned coconut milk, it’s such a small amount, there is no need to worry. But, if we look at our real food “rules”, it’s an additive/stabilizer that takes away from it being a whole food, so I want to give Native Forest a try and see how it turns out.
I have tried Target’s Simply Balanced canned coconut milk, and it still tastes amazing, but the consistency isn’t as creamy/thick as other ones I’ve tried.
Pending the type of canned coconut milk, you may end up with a different thickness/texture to your finished whipped cream, but all-in-all it will still taste good! But Whole Foods brand is fail-proof!
Can I Prepare This In Advance?
You bet! Whip this baby up and store in the refrigerator until ready to use. Coconut whipped cream will stay good in the fridge for 3-4 days.
Do I Have to Sweeten It?
Lucky for us, NO! As my recipe is written, I have pure maple syrup as optional to add some additional sweetness if desired, but you honestly don’t need it. So if you want to stay away from all added sugar, even the natural kind, this is for you! Coconut milk has a natural sweetness to it, so you’re not missing out if you skip the maple syrup.
Coconut Milk Should Be Refrigerated for Coconut Whipped Cream
Your canned coconut milk needs to be refrigerated overnight for this recipe. So, prepare in advance. Why, you ask? This helps the fat (cream) and liquid (water) separate and will help solidify the cream, making it much easier to scoop the cream from the top of the can. Also, its’ easier to whip up when the cream is cold.
Looking for something to make with this?
Did you make this coconut whipped cream recipe? Please let me know what you think! Leave a comment below, give me a star rating, and/or share a photo on Instagram and mention @CleanPlateMama.
Eat Clean.Be Healthy!
Coconut Whipped Cream
- 1 can full-fat coconut milk refrigerated overnight (see notes)
- 1/2 tsp. pure vanilla extract
- 1/2 tbsp. pure maple syrup optional (see notes)
- Ensure your canned coconut milk has been refrigerated overnight.
- Open the coconut milk and scoop out the solidified cream from the top of the can. Place cream in a small mixing bowl. (You will be left with some coconut water in the can. Save this and use for smoothies, or you can just drink as is.)
- Add pure vanilla extract and optional maple syrup to mixing bowl. Using a hand held mixer, mix on med-high for 2-3 minutes, or until cream is light an fluffy.
- Serve immediately, or store in refrigerator until ready to use. Will stay fresh in the fridge for 3-4 days.
- The canned coconut milk needs to be refrigerated overnight. This will help the fat (cream) separate from the water (liquid) and allow you to scoop out the cream from the can.
- The pure maple syrup is completely optional. Coconut cream is naturally sweet, so I find the added sweetener isn’t needed. But, if you’d like some additional sweetness I’d start with 1/2 tbsp. pure maple syrup and adjust to your taste.