Perfect coconut whipped cream is at your fingertips with this step-by-step tutorial! Plus, we’ve recently updated the post with new information on what brands are best and which brands to avoid!
What is coconut whipped cream?
Coconut whipped cream is a dairy-free alternative to classic whipped cream, which is made with heavy whipping cream! For a dairy-free, vegan-friendly version, simply swap a good quality full fat coconut milk or coconut cream in its place and whip into soft peaks!
How is coconut whipped cream made?
Coconut whipped cream is made by:
- Selecting a good quality brand of coconut milk or cream (see recommendations below)
- Chilling can overnight in the refrigerator to harden (chilling in the freezer doesn’t work as well)
- Scooping hardened coconut cream into a mixing bowl and leaving any clear liquid behind (reserve for smoothies, etc.)
- Whipping with a hand mixer or stand mixer until light peaks form
- Optionally sweetening with sifted powdered sugar or stevia to taste (liquid sweeteners can weigh it down
Best brands for coconut whipped cream?
We tested 9 brands and these are the results! Listed from best to worst:
- Savoy Coconut Cream – 10/10 – firm on top, liquid on bottom, super fluffy / creamy when scooped out – guar free!
- Nature’s Charm Coco Whipping Cream – 10/10 whipped nicely, used the whole can, subtly sweetened, so delicious.
- Aroy-D – 10/10 – amazingly fluffy when scooped out – little liquid on the bottom. Whips like a dream – guar free!
- 365 Whole Foods Organic Coconut Milk – 9/10 – firm to scoop out, half liquid, not too grainy – blended perfectly, especially after adding some of the coconut water to the bowl.
- Native Forest Organic Coconut Milk Classic – 8/10 – firm to scoop out, ⅓ liquid – whips up nicely, especially with the addition of a little coconut water from the can.
- Native Forest Organic Coconut Milk Simple (guar free) – 6-10 – scooped a little grainy, but fluffy out of the can. ½ liquid. Whipped easily, with a few more chunks and slightly less creaminess than the “classic” counterpart
- Field day Classic Unsweetened Coconut Milk- 7/10 – watery on top, hard at bottom, but creamy to scoop. Whipped well, a little less fluffy / creamy than the others.
- Trader Joe’s Organic Coconut Cream – 5/10 – grainy / oily at first – grainy and didn’t whip well but wasn’t runny
- Trader Joe’s Organic Coconut Milk – 3/10 – chunky and hard – half liquid – blended into bits but too firm to whip.
Tips for perfect coconut whipped cream
- Select a good quality brand of coconut milk (see recommendations above).
- Chill overnight, not in the freezer for best results.
- Chilling overnight is key or the coconut cream won’t harden and will likely be too soft to whip.
- Before whipping, chill a large mixing bowl in the freezer for 10 minutes!
- If your coconut whipped cream is too stiff when whipping, add some of the reserved liquid from the can to help it blend smoother and create more air!
- See clumps? Keep whipping and scraping down sides, and add some of the reserved liquid from the can to soften the mixture and create more air!
- Use immediately, OR (our preferred) make ahead and chill for 4 hours + where it will firm up even more!
- Keep it sugar free by adding a little stevia to taste!
NOTE: Post updated 3/21/19 with brand recommendations, tips for perfect coconut whipped cream every time, and more photos.
How to Make Coconut Whipped Cream
- 1 14-ounce can coconut cream or full fat coconut milk* (Savoy Coconut Cream, Aroy-D Coconut Milk, and Nature's Charm Coconut Whipping Cream work best!)
- 1/4 - 3/4 cup icing/powdered sugar (use organic to ensure vegan friendliness)
- 1/2 tsp vanilla extract (optional)
Chill your coconut cream or coconut milk in the refrigerator overnight (see notes for top brands!), being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
The next day, chill a large mixing bowl 10 minutes before whipping.
Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour - 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.
Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed.
Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!
*Using coconut cream yields more coconut whipped cream than using full fat coconut milk, because it contains more cream and less liquid.
*Finding a good brand with consistent firmness is key! My go to's are: Savoy Coconut Cream, Aroy-D Coconut Milk, 365 Whole Foods Full Fat Coconut Milk, and Nature's Charm Coconut Whipping Cream (in a can). Coconut milks that didn't work as well for me are: Trader Joe's Coconut Cream and Coconut Milk, Field Day, Thai Kitchen, and Native Forest.
*This is not my original recipe or concept, rather one I've adapted from other recipe developers.
*Nutrition information is a rough estimate calculated with the lesser amount of powdered sugar.
*Recipe makes ~1 1/2 cups coconut whipped cream.
Nutrition Per Serving (1 of 6 quarter-cup servings)
- Calories: 126
- Fat: 9.8g
- Saturated fat: 8.9g
- Sodium: 22mg
- Carbohydrates: 6.8g
- Sugar: 6.7g
- Protein: 0.9g
- Iron: 0.7mg