How to Make Coconut Whipped Cream

I used a can of nature’s charms and just like you said the entire can solidified overnight, no liquid in the can at all. Had to improvise to make this, I used a medium size saucepan which I cooled in the refrigerator for a couple of hours, a plastic whisk and 3/4 c of powdered sugar. After approximately 10 minutes it turned out absolutely wonderful. I also added a tablespoon of pure maple syrup that just happens to be made in the small village in the Allegheny mountain area of New York state that I live in. If I had to pick one word to describe how this turned out, heaven. Thank you very much for your recipe, absolutely wonderful. I’m going to be looking at whatever else you just happen to have available online. I took a picture of the finished product that I love to send you.

Delicious!! Perfectly sweet with 1/2 cup powdered sugar. Worked well despite can of coconut milk only on the fridge for around 4 hours. Thank you! Made for my lactose intolerant son but all our guests loved it in top of fresh berries as well.

Nice recipe and very good tips. I tried the coconut milk and love the taste. Still learning how to whip it correctly and not get the water from the can in my bowl. I used my local market brand called Andre Prost. Practice and patience to master this I am guessing. Can’t wait to try whipping the Coconut Cream as I understand it works better than the milk!

This worked great! I used Native Forest, which is what I was able to find, and had it in the fridge for over a week. I had a a tiny can and added 1/4 c. powdered sugar, which was perhaps a bit much for the quantity in that can vs what I could get out of a larger 15.5 oz. can, and I’d reduce that next time. Used a splash of vanilla extract, didn’t need to add any of the coconut water (which I now have frozen until I figure out a recipe that uses that).

I used a hand mixer. It didn’t form stiff peaks like what I would get in the old days with whipped dairy cream but I didn’t need that and was worried about overbeating.

I put it on top of a lemon poundcake (the NYT recipe that uses cornmeal, turned vegan with flax egg and a mix of almond and coconut milks) with fresh blueberries. Outstanding. This would be great on a chocolate cake and others as well.

(I love making this by the way) What a coincidence, my favorite coconut cream and coconut milk are in the top three to make this lol! Savoy and Aroy-D are also really cheap at my local grocery store so…
Also this is really delicious. I make small batches so I use a hand mixer with one attachment in a small bowl.

I needed whipped cream for a vegan tiramisu. This was perfect! Thank you!

Excellent and easy! I followed your directions exactly and it came out perfect! I used Native Forest brand. I sifted in powdered sugar to taste and added vanilla and it was honestly better than I thought it would be. This has a really lovely creamy texture and flavor. I thought it would be more coconutty, but it’s not, just enough.

I really love the ability to adjust the serving sizes in your recipes. I used a small, 5.4 oz can and it worked out just fine!

Thank you!

Love the info..mother nature provides, but the stores are where the cans reside..lol

Target’s Good & Gather Unsweetened Organic Coconut Milk was amazing. The entire can was thick and creamy like a heavy greek yogurt consistency.

To quote ‘the gremlins’..yuum yuuum. Just don’t eat it after midnight!!

I’ve been very successful using large flake dried coconut to make my own coconut milk. More or less water while grinding the soaked flakes makes the consistency you want. Thinner for East Indian curried vegetable soups, thicker for whipping or as a spread. I love to put dollops of the whipped cream on waxed paper in the freezer, then when frozen store in a bag in the freezer to use on my cocoa or coffee.

WOW! Am so excited! Have tried to make whipped coconut cream for the past year and always turned out really thick and inedible. Following your photos and tutorial, have finally mastered it. Made the mistake of taking the coconut cream out of the pantry and into the freezer for 15 minutes…following directions from a different source. So happy I ran into your website. The (no sugar/all fresh) cranberry waldorf salad will now show up at Thanksgiving in its dazzling splendor, and enjoyed by all the GF/Paleo relatives. Thank you so much for the helpful advice.
Susan

Trader Joe’s now carries a brand of coconut cream named Thai Coco in addition to their own line. The Thai Coco cream whips up fantastically well for anyone wondering!

I’ve made this before and didn’t think about over whipping and it came out great. This time I may have been a little too concerned about over whipping and under whipped a bit. But! I was able to make a vegan ice box cake with this and chocolate sandwich cookies and it turned out great! I made a small (3×5 loaf pan) test cake and it even held its shape when turned out of the plastic lined pan. When I make the cake “for real “ for my vegan kids, I will whip a little longer and make the coconut whip a little less sweet. The cookies add sweetness. Over all I am happy to say it worked and the taste tester (that would be me) says “yum”! Thank you for the recipe!

Delicious. I’ve been making this for a year now, and we actually prefer whipped COCONUT cream over whipped heavy cream. Me? never been a person to like coconut, but this…LOVE. I recommend anyone on the fence, try it – you may make the leap too.

This was so delicious and easy!! Thank you!!

Former avid baker, but new to vegan lifestyle, so I make a lot of mistakes by defaulting to more classic methods/assumptions. One reason some folks might be getting curdled messes is from overbeating the cream. After making this a few times, separation (which can happen with overworked whipped dairy cream and buttercream frosting, too) seems to happen way, way faster with the coconut cream than with the dairy alternative–especially if you walk away for a minute from a high-speed mixer! I get better results by skipping the mixer entirely and just going with a hand whisk. Maybe suggest to your readers to STOP WHIPPING when they achieve a creamy consistency, even if it is a little runny. It will firm up in the fridge! If they keep whipping to “firm it up more,” they’re at risk of separating it, and there’s really no solution for that beyond adding in more fats (open another can of cream).

I made my own powdered sugar in the vitamix with maple sugar…. so that this could be more of a guilt free /natural sugar recipe and it turned out fantastic! Can’t stop eating it with strawberries, or by the spoon. Highly recommend

So I made this today with Thai Kitchen Coconut Cream (Kati, 80% coconut extract) and it was just divine.

I was a bit unsure at first because this Coconut Cream had never really separated on me and instead of a can, it comes in cardboard squares. It had a really thick, almost cream cheese like consistency with no extra water when I took it out of the fridge. I added some Dr. Oetker whipping cream support (which is basically just some dextrose and corn starch) but with just a little of whisking it fluffed up beautifully.

It was rich and decadent and the perfect addition to our pineapple pancakes. Will definitively keep these stocked!

Soooo good!

I’ve made this twice now with Nature’s Charm Coconut Whipping Cream with 1½ cans of coconut cream. It’s so delicious with just ¼ cup of powdered sugar and ½ tsp of vanilla extract. It tastes even better after being chilled overnight. My husband is vegan for heart health reasons and we so appreciate you sharing your recipe so we can still indulge in sweet treats. We think it tastes better than dairy whipped cream. My toddler and golden retriever are big fans too :-)

Thank you so much for this recipe and how-to video! I had a can of Thai Kitchen Unsweetened Coconut Cream in my pantry I needed to use, and even though it’s not one of your recommended brands, I thought I’d give it a try anyways. I just followed your instructions to the letter, and it came out absolutely amazing! Mind-blowing! I’m not sure I’ll ever go back to dairy whipped cream!

Perfect! First time making this and have wanted to do it for awhile. I live in Indonesia and don’t have access to those coconut milk brands but I used 3x 200ml cartons of ‘Santan Kara’ coconut cream, fridge over night, added 1tsp vanilla and approx 1cup powder sugar. Made a whole bowl full of delicious whipped coconut cream more than I expected (maybe about 3-4cups). Room temp is hot here (~30 degrees) so I had to work fast. Took about 5 mins with a hand mixer to whip up. Then refrigerated again as suggested. Served as a trifle topping. Thank you 🙏

I made this with chaokoh brand canned coconut cream. The can was more than 3/4 cream.
I have been meaning to make this as a topping for your blueberry galette, which was amazing. I kept the coconut cream in the fridge for well over a month, it whipped up thick and creamy but I did not like the flavour at all. Not sure if it’s because the cream was in the fridge for too long, it had a sour taste, couldn’t use it, maybe add it to coffee or a smoothie.

Two comments: 1) love the chocolate cream pie! It’s been made in our home multiple times and we adore it. We find to fill our pies in our glass pie plates it needs a double recipe.

2) Add Andre Prost brand coconut milk to the NO GO list! Being high risk for Covid we have to rely on Instacart and this is the brand they bought for us. Can in fridge 24 hours, then Whipped for 20 Minutes in kitchen aid and no fluff. The coconut did separate from being in the fridge but nowhere near a solid. More like heavy cream. After realizing it wasn’t going to whip I went online and read Umpteen reviews saying “absolutely delicious coconut milk – ZERO chance of getting it to a whipped topping” oh well… next time…

Made woth chaokoh coconut milk and was surprised at how much cream was in there!! Almost the whole can! I used whole foods organic and yielded half the cream. Came out so fluffy and smooth i was so excited!! Best vegan whip cream ever! Love the coconut flavor too!

I tried this with some goya coconut milk I had leftover from pina coladas. Very nice. I added matcha at the end and topped some hot green tea with it. It didn’t fluff like regular whip but came out more like soft-peaked meringue.

I used Wholesome Pantry Organic Coconut which is available at Shoprite stores. I was disappointed that the fat didn’t congeal per your description. However, I tried it anyway, carefully scooping out the fatty liquid the top third of the can and it worked out just fine. It’s possible that my refrigerator isn’t cold enough. I used a few drips of vanilla and a little less than a tablespoon of sugar. It was delicious on strawberry shortcake. Thanks for the tips. Savoy is sold at the Vietnamese grocers all over my neighborhood so I’ll be trying that for sure.

Delicious! Made mine with 365 Whole Foods coconut cream (in the fridge upside down), a teaspoon vanilla extract, and 1/4 cup Swerve powdered sweetener. KitchenAid mixer whipped it perfectly and served atop fresh blueberries and raspberries. Very satisfying for a sweets addict! Thank you!

I sort of mickey-moused this recipe… I had opened a can of Aroy-D coconut milk for golden milk the day before (which I had stirred before using) then popped the half or so remaining in a mason jar in the fridge. The next day I made muffins, and thought I should try to make coconut whip to top the muffins and use up the leftovers. Despite it sitting in the fridge for >24 hours it didn’t really separate, since I had already stirred the day before I suppose. I gave it a go anyway – no powdered sugar on hand but did a little maple syrup and vanilla. I beat it with a mixer for quite a while, 5-10 minutes, and it turned out ok in consistency but tasted too coconut-y (not surprising but somehow it wasn’t what I was expecting). I’m glad I gave it a try though, and might try again with a chilled, undisturbed can of coconut milk in future just to see.

tried to make this for a last minute bday cake and it never whipped up. my coconut cream was in the fridge for 10 hours and the freezer for 1/2 hour. was liquid for the whole time i tried whipping it. disappointed as this was my last resort for a vegan icing.

Love this recipe! Used it as a topping to my iced cold brew (made the cold brew using the coffee bags from Trader Joe’s that you brew overnight). I added the vanilla but no sweetner I personally didn’t think it needed it. I used the TJ brand of full fat organic coconut cream .. maybe it’s because I didn’t have anything else to compare it too but it came out great! I’m going to use another commenters suggestion and add rosewater and use it as a keto frosting on avocado/cocoa pudding next time

This recipe is so simple but honestly life-changing. I always thought coconut whipped cream was too coconut-y and not creamy enough, but I realize now it was the brand of coconut milk I was using. I actually have been using Field Day brand organic full-fat coconut milk with wonderful results because that is what is most available to me. This time the can sat in the fridge for a couple of weeks and it turned out extra fluffy! Will have to keep one in the fridge at all times now.

Also, my world has been blown by adding rosewater and serving with rosewater-and-sugar-macerated strawberries. Seriously AMAZING.

This was a life saver! And the “best of brands” comparison even more helpful that I thought! I had Aroy-D and Nature’s Forest in the cupboard and saw the score each got. Whipped up beautifully and served atop a cherry crumble. Huge crowd pleaser! Everyone wants my recipe now so I linked them to your page! Thanks, as always, for the incredible recipes and information!

Five stars, and five stars for the great helpful comments too, especially putting in a Nutribullet, etc. I assume this works well with an immersion blender, such as the Breville?
The fine grind psyllium husk addition sounds interesting, and that reminds me I have some Glucomannan thickener that might also do the job without any grainy texture.

**As a side note, another great favorite of mine is to open a Walmart bag of frozen Bing cherries and pour over to coat Savoy coconut cream. It reminds me of yogurt covered berries or cherries – eat while still semi-frozen = frozen crunchy coconut cream coating over semi-frozen sweet Bing cherries – a winner every time. If you get tired of the coconut taste, just add some vanilla flavoring or almond extract.

THIS WAS DELICIOUS! I have made it three times now and my family absolutely loves it. Each time I followed your directions exactly and it came out perfect. We paired it with fresh cut strawberries and it could not have been better. I am now keeping 2 cans of coconut milk in the fridge at all times, just so I have an easy go to dessert on hand. Thanks so much for this incredibly easy and delicious recipe!

Wow, followed the recipe exactly and it came out like crap. What a disappointment. Just a lump of sweetened fat with sugar, I could have achieved the same results with lard and sugar. This is my first recipe from the site and I don’t think I be trying any of the other recipes.

I like the taste of thai brand from walmart. After you refrigerate it you don’t even have to separate the milk in the coconut water it will whip into Cool Whip without doing anything but adding the powdered sugar and having everything plus your utensils really cold

Hi I made this for my son who is a Vegan so he would have a dessert to eat at a barbecue we were going too – it was absolutely delicious so much so that there was one slice left and my friend asked if we would like to take it home, as soon as the words came out of her mouth there was an uproar from her son and her husband both grabbing for the pie dish at the same time – needless to say the last slice stayed with them. I never realised that I could substitute coconut cream for dairy cream and I had my grandsons 3rd birthday to go to yesterday so I used coconut cream instead of dairy cream in a potato dish that I normally make, well that went down well too with everyone wanting the recipe. My son who is the Vegan and 24 still lives at home and keeps pestering me to make another pie, I now have leverage to use when wanting him to do chores around the house Hahahahah LOVE IT – Thank you

I have made this a couple times and did use Thai Kitchen (before seeing your tip about it). It worked out perfect both times. I add cinnamon and vanilla, so delicious and light ?

Hi, I made this over the weekend and it worked well…thankyou! Then last night I was taking some to a friends house for a dairy-free pavlova option (for me and some others) & stumbled upon a new discovery!
I used beaters to mix it on the weekend, with just a little (1 teaspoon) of powdered sugar (actually icing mixture. I’m in Australia so I’m not sure if you have icing mixture in the U.S).
Last night though, I wanted a larger quantity so I added 1 tsp psyllium husk as a trial to thicken. I also used a quick blender that I use for smoothies (an el-cheapo brand of a Nutribullet). It was so solid in about 15 seconds so I had to add more liquid. Every time I did this, it thickened to the consistency of butter. I kept adding a bit at a time, blending each time, and ended up using the WHOLE CAN of coconut cream! The blender was full to the top and a perfect consistency! I put it straight back in the fridge for use later though.
So I highly recommend adding the psyllium husk. I was able to scoop it and pour it on thickly. If you want it thick enough to put down the sides of the pav, just add a little less coconut cream, but I found this a perfect consistency for me to fill pavlova nests, and would do the same for a pavlova, even if it did end up running a little, but I’m not sure that it would. It was a good consistency for spreading on top of a pav. To ice a cake I would use less though…maybe 3/4 of a can.
I also had made sure that I bought a coconut cream with the highest percentage of coconut in comparison to it’s rivals. Not an expensive or organic one, just less water.
Love your site! Thanks!

I went off track, subbed in a couple of things and was shy about 1/4 cup dry per what you used but added more liquid as I just wasn’t getting the amount of batter for two pans. Granted I had 9 inch cake pans but if I had separated this my two 9″ layers would have been one inch thick if that. Not sure if recipe states how much should be in each pan. Maybe your layers baked were only an inch thick. Anyhow the cake itself looks pretty lovely without eggs, and the batter tastes quite good. Due to how much liquid I added and the absence of the potato startch (I just subbed in coconut flour and the corn starch) I ended up with more of a heave torte like thing but it’s passable. I’ll take another try. Thanks!

OMG. This recipe is a life changer. SO DELICIOUS! I made it with the Simple Vegan Hot Chocolate recipe, and it was Ahhh-mazing! I may or may not have made myself a second serving, and possibly also ate the whipped cream with a spoon as I was adding it to the hot chocolate. Definitely try it!

I’ve read that u can’t whip lite coconut cream only full fat, but I tried it anyway after refrigerating the tin overnight upside down & not using coconut water in tin only creamy part (Aldi lite coconut cream) with a manual hand whisk with 3Tbs of caster sugar & it turned out perfect!

So I found out I have new friends that have allergies to milk and gluten. so I was trying to make a gluten-free Berry crumble of sorts and I was going to top it with this but after whipping for over 2 minutes on high speed it just was not getting light and fluffy. :-( I do not have any tapioca flour is there anything else I could use and it has to be gluten free. I’m not very familiar with tapioca flour I do not know if that would be considered gluten.