Desserts

Coconut Milk Whipped Cream

at a glance
Prep Time 5 minutes
Chill Time 12 hours
Cook Time 10 minutes
Servings 3 cups

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Perfectly sweet, creamy, and smooth – this coconut whipped cream is absolutely dreamy and made with just three simple ingredients. 

You can absolutely make whipped cream with coconut milk! The result is a super creamy, lucious whipped topping that is craveably delicious. And you only need a few ingredients – full-fat coconut milk, honey, and vanilla. It’s the perfect dairy-free alternative to a traditional whipped topping. 

Coconut Whipped Cream Recipe Ingredients

Three ingredients is all you need to make this fluffy whipped coconut cream. Here’s what you’ll need:

Coconut whipped cream ingredients on a grey and white marble surface.
  • 2 cans of full-fat coconut milk
  • 3 tablespoons of honey
  • 2 teaspoons vanilla extract

Substitutions for Coconut Whipped Cream

  • Adjust the sweetness – use more or less honey to adjust the sweetness of your whipped cream. 
  • Use coconut cream – if you are able to find a can of coconut cream, that works perfectly in this recipe without having to repurpose the liquid portion of the coconut milk.
  • Make it vegan – sub maple syrup for the honey to make this recipe vegan-friendly. 

Best Milk for Coconut Cream Whipped Cream

You’ll want to use full-fat canned coconut milk, like this one, for coconut whipped cream. The key is that you want to use the coconut fat that solidifies at the top of the can (vs. the watery part at the bottom) for your whipped cream. You can also use a can of coconut cream with the liquid drained off if you’re able to find one.

We also found that coconut milks/creams that contain some type of stabilizer (such as guar gum) set up better when whipped than those that are gum-free.

How to Make Coconut Whipped Cream

The process is fairly no-fuss (remembering to chill the coconut milk is arguably the hardest part!). Here’s how you’ll make this coconut whipped cream:

Coconut whipped cream ingredients in a large mixing bowl.
Whipped coconut milk in a large mixing bowl on a grey and white marble surface.
  1. Chill the cans (optional, but highly recommended for the best outcome) – chill the coconut milk cans in the refrigerator the night before making your whipped cream.
  2. Remove the cream – scoop the cream from the top of the cans of coconut milk, leaving the water behind, and place the cream in a mixing bowl. 
  3. Add remaining ingredients – add the honey and vanilla extract, and using either a stand mixer or hand mixer, mix on high speed until the cream is smooth, forms soft peaks, and is slightly increased in volume. 
  4. Serve or chill and enjoy – serve immediately or store in a container and chill. 

How to Make Coconut Whipped Cream without Chilling the Can

To make this whipped cream without chilling the coconut milk prior, open the can of coconut milk and scoop the cream that has formed over the top. It may not be as solidified/separated as when the entire can is cold, and your whipped cream may not get as fluffy. The goal is to have the cream be as firm as possible. You can also try chilling or freezing a metal mixing bowl for 10-15 minutes if you don’t have a cold can of coconut milk. 

Whipped Coconut Cream Flavor Variations

There are lots of fun ways to play with the flavor profile of this coconut whipped cream. Here are some ideas:

  • Add citrus – add the zest of a lime, orange, or lemon to add a pop of citrus flavor and brightness to the whipped cream.
  • Spice it up – add a teaspoon of cinnamon, cardamom,  pumpkin pie spice, or spice of your choice to the mixture to add warmth (or heat).
  • Make it chocolate – add a few tablespoons of cocoa powder to make a chocolate whipped topping. 

Ways to Use Homemade Coconut Whipped Cream

This coconut whipped cream is delicious atop a variety of sweet treats like apple crisp, mini pumpkin pies, or in between two oatmeal cookies (for an oatmeal cream pie vibe). It would also be great on top of hot apple cider or  hot chocolate

Storing Coconut Whipped Cream

This coconut whipped cream is best stored in a covered container in the fridge for up to 4 days.

White bowl with coconut whipped cream on a gray and white marble surface with a light blue linen draped to the left side.

Yes, you’ll want to keep your coconut whipped cream refrigerated to keep it fluffy. 

Q Why is my coconut milk not whipping?
A

If your coconut milk is not whipping, it is likely due to it being too soft. The key to getting a successful whip on your coconut milk is to chill it so the cream is really firm. You can also check to see if your coconut milk has a stabilizer (such as guar gum), as they tend to whip better than those without.

Q Will coconut milk thicken when whipped?
A

Yes! The coconut cream will increase in volume, thicken, and get fluffier when whipped.

Q How do you thicken coconut milk into cream?
A

This recipe calls for using the coconut cream from the top of a full-fat can of coconut milk. There are recipes that use cornstarch as a thickening agent if you use a full can. You can find one here that walks you through how.

Q How do you make coconut whipped cream stable?
A

For a super stable coconut whipped cream, you’ll want to whip to stiff peaks and keep the cream chilled. The warmer the cream gets, the softer the cream will get. The key is to keep everything as cool as possible. You can also add a thickening/stabilizing agent such as cornstarch, but we find that it stays stable when used within a couple hours or is stored properly in the fridge.

Q Is coconut cream the same as coconut whipping cream?
A

Yes! Coconut cream and coconut whipping cream are the same thing. They are both a thicker consistency and great substitutes for heavy whipping cream.

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Homemade Coconut Whipped Cream

By: Cassy Joy Garcia
No ratings yet
Prep Time: 5 mins
Chill Time 12 hrs
Cook Time: 10 mins
Servings: 3 cups
Perfectly sweet, creamy, and smooth – this coconut whipped cream is absolutely dreamy and made with just three simple ingredients.

Ingredients  

Instructions

  • Chill the coconut milk cans in the refrigerator the night before making your whipped cream (optional, but highly recommended for the best outcome).
  • Scoop the cream from the top of the cans of coconut milk, leaving the water behind, and place the cream in a mixing bowl.
  • Add the honey and vanilla extract, and using either a stand mixer or hand mixer, mix on high speed until the cream is smooth, forms soft peaks, and is slightly increased in volume.
  • Serve immediately or store in a container and chill.

Recipe Notes

Tips:
  • Refrigerate the coconut milk so that the cream will solidify at the top of the can, making it easy to scoop off. Cold coconut cream also will whip up better.
  • Turn the can upside down to open it, drain the liquid out of the bottom, and the cream will be left at the top (bottom) of the can.
Flavor Variations: 
  • Add citrus – add the zest of a lime, orange, or lemon to add a pop of citrus flavor and brightness to the whipped cream.
  • Spice it up – add a teaspoon of cinnamon, cardamom, pumpkin pie spice, or spice or your choice to the mixture to add warmth (or heat).
  • Make it chocolate – add a few tablespoons of cocoa powder to make a chocolate whipped topping.
Ingredient Modifications:
  • Adjust the sweetness – use more or less honey to adjust the sweetness of your whipped cream.
  • Use coconut cream – if you are able to find a can of coconut cream, that works perfectly in this recipe without having to repurpose the liquid portion of the coconut milk.
  • Make it vegan – sub maple syrup for the honey to make this recipe vegan-friendly.
Will keep in the fridge for up to 4 days.
 
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Melissa Guevara

Melissa spends the bulk of her time writing, managing our content calendar, and lending a hand in recipe shoots. She values time spent exploring outdoors with her family and baking all things sourdough.⁠
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