How to Make Coconut Whipped Cream

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Wooden spoon in a bowl of homemade Coconut Whipped Cream made with our favorite brand of coconut cream

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!

Bowl of coconut cream for our tutorial on How to Make Coconut Whipped Cream

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:

  1. Selecting a good quality brand of coconut milk or coconut cream (see recommendations below)
  2. Chilling can overnight in the refrigerator to harden (chilling in the freezer doesn’t work as well)
  3. Scooping hardened coconut cream into a mixing bowl and leaving any clear liquid behind (reserve for smoothies, etc.)
  4. Whipping with a hand mixer or stand mixer until light peaks form
  5. Optionally sweetening with sifted powdered sugar or stevia to taste (liquid sweeteners can weigh it down)
Powdered sugar in a bowl of whipped coconut cream

Best brands for coconut whipped cream?

We tested 9 brands and these are the results! Listed from best to worst:

  1. Savoy Coconut Cream 10/10 – firm on top, liquid on bottom, super fluffy / creamy when scooped out – guar free!
  2. Nature’s Charm Coco Whipping Cream – 10/10 whipped nicely, used the whole can, subtly sweetened, so delicious.
  3. Aroy-D – 10/10 – amazingly fluffy when scooped out – little liquid on the bottom.  Whips like a dream – guar free!
  4. 365 Whole Foods Organic Coconut Milk9/10 –  firm to scoop out, half liquid, not too grainy – blended perfectly, especially after adding some of the coconut water to the bowl.
  5. 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.
  6. 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
  7. 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.
  8. Trader Joe’s Organic Coconut Cream – 5/10 – grainy / oily at first – grainy and didn’t whip well but wasn’t runny
  9. Trader Joe’s Organic Coconut Milk 3/10 – chunky and hard – half liquid – blended into bits but too firm to whip.
Assortment of brands of coconut cream and coconut milk

Tips for perfect coconut whipped cream

  1. Select a good quality brand of coconut milk (see recommendations above).
  2. Chill overnight, not in the freezer for best results.
  3. Chilling overnight is key or the coconut cream won’t harden and will likely be too soft to whip.
  4. Before whipping, chill a large mixing bowl in the freezer for 10 minutes!
  5. 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!
  6. 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!
  7. Use immediately, OR (our preferred) make ahead and chill for 4 hours + where it will firm up even more!
  8. Keep it sugar free by adding a little stevia to taste!

Delicious Ways to Enjoy Coconut Whipped Cream

It’s perfect for topping desserts such as pie, hot cocoa, strawberry shortcake, and ice cream. It’s also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!

If you are wanting to use it to decorate a cake or cupcakes, please note that it is delicious, but doesn’t do well at room temperature (2 hours is probably the maximum it would be able to keep). For best results, we suggest making it and then refrigerating overnight. Frost your cake/cupcakes the next day and keep them in the fridge until ready to serve.

If you try this recipe let us know! Leave a comment and rating, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Electric mixer resting above a bowl of fluffy homemade Coconut Whipped Cream

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

An easy, step-by-step recipe for how to make coconut whipped cream! Perfect for topping vegan and non-dairy desserts.
Author Minimalist Baker
Wooden spoon in a bowl of homemade Coconut Whipped Cream
4.59 from 164 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 (1/4-cup servings)
Course Vegan
Cuisine Dessert, Vegan
Freezer Friendly No
Does it keep? 1-2 Weeks


  • 1 (14-ounce) can coconut cream or full fat coconut milk*, chilled overnight (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. Avoid overwhipping because it can cause separation. 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!
  • Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It’s also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!



*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 (1 of 6 servings)

Serving: 1 quarter-cup servings Calories: 126 Carbohydrates: 6.8 g Protein: 0.9 g Fat: 9.8 g Saturated Fat: 8.9 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 22 mg Potassium: 0 mg Fiber: 0 g Sugar: 6.7 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 0 mg Iron: 0.7 mg

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  1. Annie Karuna says

    Thanks so much for your well thought out video on how to make some luscious coconut cream whipped cream. I’d like to know if you’ve taken the time to investigate if the companies products use monkey labor to obtain their coconuts. Savoy sounds like a really delicious product, but I don’t want to participate in supporting a company that contributes to animal abuse. I investigated on my end, and Choakah is a major participant in harming creatures to obtain their coconuts, but couldn’t find any info on Savoy. I will purchase coconut cream from my local food coop in San Francisco as I can be fairly confident that they are aware of their sources.
    Thank you for your time.
    Well-being to you and your nearest and dearest.

  2. Gloria says

    Thank you for sharing your expertise!!! My son is highly allergic to dairy, So I am very excited to make thiscoconut whipped cream for him! Now that I have all the tips that you have provided, I can make this and add it to a trifle that I’m going to make over the Christmas holidays!

    Thank you!!!

  3. Steven Heylek says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Steven! Thank you so much for the lovely review. If you share a photo on Facebook or Instagram you can always tag us, we’d love to see it!

  4. Emily Yoder says

    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.

  5. Jackie LaChapelle says

    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!

  6. BikeWalkBakeBarb says

    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.

  7. Sophie says

    (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.

  8. Jessica says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! So glad this was a success for you, Jessica. Thanks for the lovely review!

  9. ashley says

    I am curious how strong in the coconut flavor? I would like to make but we have 1 person that doesn’t like coconut flavored things.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashley, it does have a noticeable coconut flavor, so we’d say this one isn’t the best fit!

  10. Forte says

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

    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!!

  11. Susan Ottwell says

    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.

  12. Susan says

    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.

    • Penny Rosebrugh says

      Excellent tutorial!!! Keep ‘‘em coming!! Love the video. Love the pictures. You have amazing suggestions and I can’t wait to make whip topping!! It’s for orders at my place of employment!! U have inspired me to try some new dessert menu. Chef 👩‍🍳 Penny.

  13. Katalyn Stark says

    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!

      • Heather says

        Hello! I have had much success with a couple of the recommended brands but I was wondering if anyone has tried using 365 by Whole Foods Organic Coconut Cream? I have used the coconut milk by this brand it works well so I was just wondering about the cream version. Thank you!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, we haven’t tried that! It’s possible that if you grind it up in a blender into a powdery consistency, it would work, but just know it will be a different color. Let us know if you try it!

      • Rachel Kirschberg says

        Hello. I love your recipes when I see them but I’m not seeing an option to save to Pinterest or something. Only print. Am I missing it? Thank you!

      • Lauren says

        Hi there! I’ve made this before and it’s lovely. I’m just wondering – if I make this a few days in advance and it hardens in the fridge, should I re-whip it when I am ready to use? Or let it come to temp to get soft again?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Lauren, we’re so glad you enjoy it! We find giving it a quick whisk after it’s been in the fridge usually does the trick.

  14. Maren says

    I have used this recipe before several months ago and my coconut whipped cream always turned out well. Where I live now I have limited access to good grocery stores and the only coconut milk I can find locally is the organic Native forest and the Thai kitchen coconut cream. I’ve found that both of these brands have a thick layer of straight up hardened coconut oil at the top of the can when I take it out of the fridge, have you ever had this problem? what do you do with the solid coconut oil? I used to use the Kroger brand coconut milk and I don’t remember having that problem before.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maren, if it’s chunky or oily at the top, it won’t work well. But if it’s just thick and separated, that should be okay! Just use the hardened portion and slowly add a little bit of the liquid until you reach the desired consistency. Hope that helps!

  15. Leslie says

    So I use the organic coconut milk from Whole Foods…And put a splash of vanilla and powdered sugar. I’m using this recipe for whipped topping for my tres leches cake (3 milk cakes) and after 3-4 days the whipped topping turns yellowish and some turn moldy looking…. what is happening? Any input? Is there anything Else I can add to preserve the whipped topping to last longer than 3 days on a cake (yes it’s refrigerated)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hm, so strange! We find it takes at least a week to get moldy or look/taste off, so we wonder if either the color is transferring from the cake or it’s oxidizing from not being covered? Hope that’s helpful!

      • leslie o says

        I know super strange. I do slice them and place in plastic containers. Is there some time of preservatives to keep it from yellowing or molding? Should I ad tapioca starch? Thanks!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re not sure! Tapioca starch would help it hold its texture, but we don’t think it acts as a preservative. Sorry we can’t be of more help on this one!

  16. Philecia says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum – those desserts sound so delicious! Thank you for sharing your experience, Philecia! xo

  17. Mary Ellen says

    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.

  18. Karen says

    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).

  19. Bonnie Fiddler says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well! Thanks for sharing, Bonnie. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Allie X says

      How do you do that Bonnie? I need to make a vegan cake with no sugar in the cake OR the frosting. This sounds like the perfect solution.

  20. Dorlette says

    I have coconut trees and make my own coconut milk. How would I turn the liquid into a smooth thick cream? I ask only because I noticed that Each can you opened already had a thick consistency.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dorlette, you could try using less water for a thicker cream, then refrigerating overnight. We haven’t tried that for coconut whipped cream though!

    • emma says

      if the liquid you’re referring to is the water inside a coconut, that is NOT coconut milk nor is it coconut cream. It’s coconut water; a very refreshing beverage. You cannot whip water into cream.

    • emma says

      Coconut milk has the liquid consistency of cow’s milk and is made from simmering one part shredded coconut in one part water. … Coconut cream is much thicker and richer. It is made from simmering four parts shredded coconut in one part water

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Kathleen, we’re not sure how that would turn out! If you’re looking for a vegan cream cheese frosting, you can find our recipe for that here. Hope it’s helpful!

  21. Isabel says

    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!

  22. Lisa says

    Hi, thanks for your recipe and tips. I just had a comment on the video of how to make coconut whip and that is that the background music is too loud and competes with your voice instead of it falling to the back. I didn’t finish the video because of that, difficult to hear you.

      • lee says

        i hate to say it, but that was my experience too. the visual is great – being able to see the texture of what i’m aiming for – but the music is just too loud. it’s distracting and like trying to listen to someone telling you a story in a busy bar. just one person’s opinion, but that music is completely superfluous. you are engaging enough to get by without it. 😊

  23. Alina says

    Hi there,

    I recently used Natures Charm coconut whipping cream for this, and I separated the solid from the liquid to just whip the solid. However, it stays very very stiff no matter how long i whip. I tried adding more of the liquid and it still remained stiff. I did refrigerate beforehand as instructed.

    I noticed that you note “used the whole can” of Nature’s Charm so does that mean you whipped the entire can solid and liquid without separating it? I’d like to top off mousse with it but so far its a block of cream that sinks into the mousse. Other than generic store brands, that is the only brand from your list available in my area. Thanks for all your help!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alina, with Nature’s Charm, you can use the whole can because they specifically formulate it to be the right amount of cream and liquid. The other instructions apply to using a can of coconut milk. Hope that helps!

      • Priti says

        Thanks for this. I got some of the Natures one and it was amazing with scones. I’m going to try this out on cake for my son’s birthday next month. Hope it goes well as it’s such a nice flavour isn’t it!

    • Charlotte Mellor says

      Greetings. I made this using Thai brand from Walmart. Couldn’t get it to thicken, so added tapioca flour. Helped a great deal.
      Then! We liked it so well I just keep a couple of cans in the frig., so they might be there for 1 week to 2+ months: discovered that it immediately whips into a beautiful whip cream. Just add my coconut sugar and it all only takes about 2 minutes. Seems the longer refrig. time is the key. Don’t even have to chill the bowl.
      Hope this helps.

    • Suki says

      You may be able to use Aguar, a geletin-like kelp powder, to firm up your whimpy cream brand by warming the coconut liquid enough to melt the powder, then incorporate it back into the cream and chill. Then try whipping everything for fluffiness. Otherwise the result is a flan-like coconut pudding.

  24. Layla says

    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 :-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy it, Layla! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  25. Ian says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, You could maybe make a thick coconut milk/cream with it and then make it into coconut whip. Let us know if you try it!

  26. Lindsay says

    If using a can of coconut cream (as opposed to a can of coconut milk) does the can still need to be kept in the fridge prior to using? In my experience coconut cream is creamy and not milky when you open the can, so would it still require whisking/beating?
    Also, will this keep in the fridge if I make it a day in advance?
    Thank you!

  27. Jade says

    Hello! Do you think I can use this recipe and then (already hand whipped) put it into a whip cream canister for easy pouring? We love whipped coconut cream on our coffee. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jade, we’ve never tried that and aren’t sure. If you give it a try, we would love to hear how it goes!

  28. Valerie Mirza says

    Hi! I’m planning on making this for Thanksgiving and going to make it a day ahead of time and then leave it in the fridge. You mentioned it can keep, but it will just harden a bit. To soften before use, would you recommend just taking it out of the fridge for a while to soften, or re-whip it again before consuming?

    I’m going to use the brand “Let’s Do Organic” HEAVY Coconut Cream– it says it works well for whipped cream. I didn’t see anyone in the comments mention it, but have you tried it? I will report back with my results!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I haven’t tried let’s do organic but it seems high quality! All I do is take my chilled coconut whipped cream out of the fridge and whip it around with a spoon or whisk and you’re good to go! If it’s still too stiff for you, add 1 Tbsp coconut milk at a time to loosen / soften.

  29. Mo says

    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 🙏

      • Brooke says

        Hi!!! I’m planning to make a vegan chocolate pie with whipped cream on top for my moms birthday. She’s not allergic, but absolutely hates the way coconut tastes. Does this whipped cream taste like coconut? Ive made you’re recipes in the past, and they are always delicious!!!! Thank you for your time!!!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Brooke, it will have a coconut taste, so we’re not sure it would be a good fit for her!

        • Jenny says

          I also hate the cocout taste, but got the tip to add a tiny amount of shredded ginger + lemon juice. It evens out the taste to a more neutral one.

  30. Amanda says

    I tried this for Thanksgiving using Aroy-D. The can was chilled overnight and was super thick when I opened it. Virtually no liquid at all at the bottom, but i had to scrape it out basically and in the end it didn’t even whip up! :( I am going to try again with the same brand, but I am wondering what could have happened.
    I was using my kitchenaid and I’m sure it was blending for close to 10 minutes and nothing. In the end I could tell it was started to separate, so I’ve used it in my oatmeal/smoothies to not waste it but so sad it didn’t work for pumpkin pie !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, that’s so strange as usually Aroy-D whips well. Maybe it was just a dud can? But 10 minutes is definitely too long. It shouldn’t take more than a couple minutes and you want to avoid going for too long or it kind of “unwhips” it!

        • Ferment4Life says

          I use Aroy-d coconut milk to make coconut kefir and although it is my preferred brand (it doesn’t contain guar gum which IMO imparts an unpleasant taste and makes the kefir “explosive”), I do find it inconsistent. Some jars come out runny, while others are so thick you can eat it with a spoon.

    • Linda says

      Hi Amanda I am a subscriber and love your recipes!…Do you think I could use a stick blender to whip the coconut cream..unfortunate I don’t own a beater. Thanks Linda

  31. Chris says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chris, thanks for sharing your experience! So odd about the sour taste- it does sound like maybe it was spoiled?

      • Alli says

        Last year, I read a blog that recommended TJ’s coconut cream and I had used it before with some success. TJ’s was out of stock for some time. I had a can on hand from the new stock, (before reading your recommendations) and now agree with your assessment that something is different with the formula. The cream was very waxy and the water separated out the more I mixed it. It was like I was making butter. Very disappointing results – more like an icing than whipped cream, and so, it will be used as icing. I’m going to keep trying! BTW, something everyone probably already knows, but a Cuisinart Smart Stick will not work making whipped cream. The whisk is virtually useless, and the blender clogged up. In fact, mine broke before 1 minute was up so I borrowed a good old fashion hand mixer from my neighbor! My rating is based on my poor choice of coconut cream and in previous attempts inability to make soft peaks.

        • Linda says

          Do you think I could use my Vitamix to create the whipped cream? I don’t have a mixer….my husband is gonna have a cow if I “clutter” up our tiny kitchen with one more gadget

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Linda, we think it might get over-mixed and separate. If you try it, we’d suggest pulsing on low and making sure not to whip too much.

      • Sharon Barker says

        I am looking at using this on a pavolva. If the pavolva doesn’t get eaten straight away is it ok to put the rest of the pavolva in the fridge with the coconut cream on it.

    • Mary says

      Chaokoh brand coconut milk uses monkeys to harvest the coconuts, Peta has a petition (animal cruelty). You want to make sure your coconut milk brand is cruelty free.

      I wanted to know which hand mixer you’re using. Thank you!!

  32. JS says

    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…

  33. Alyssa says

    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!

  34. Nicola Grossi says

    I just got an email from PETA regarding Aroy-D and other coconut products from Thailand. They are supplied by farms who force monkeys to pick coconuts while chained, and otherwise abused. (Here is the link: )
    I guess this’ll make it that much difficult to find a good way to make vegan whipped (coconut) cream,

  35. Bea says


    Thanks for this recipe! I subbed stevia and it turned out to be too sweet :( Aside from adding more coconut cream? Any remedies for adding too much stevia?

    • Cindy says

      In regards to the monkey abuse for harvesting coconuts…l live in Thailand and when l first saw the whole monkey coconut thing…l was intrigued…my observations; the good tasting coconuts have very tall trees…yes they use monkeys on very long cables or chains or roap…in this instance..the monkeys are the family pets…the men(owners) train them and give the monkeys a lot of attention…the roap and collars are, yes , a control. Device
      ..however the monkeys are free to walk around, check things out, hang out with the men…eat things they like…it appeared very calm and friendly…so it is amazing how the monkey knows to knock down only the ripe coconuts…the owner will remain below the monkey…yell his “ques” when its time to change trees…when the trees are close enough to one another the monkey…can jump.or fly from one tree to the other….its amazing to watch…the monkeys work doing. 20 min.intavals…they don’t go on and on…
      They give monkey a break…also when transporting the monkies they ride on the back of the motor cycle like a kid would…first time I. Say a monkey riding with their owner, l thought it was a teenager. He had a ball cap on and road behind the driver…pretty amusing…I understand the chain thing because one coconut guy said u need a strong cable to support the monkey not to get tangled or injured from roaps that break easy…and these are removed once they are not up the tree…they may have a lease just like you put on your dog…I did not see any abuse per say..the owners yell out commands..often….its truly amazing to watch…one time as a driver with a monkey on board, passed me on a jungle path …he drove very slowly…when they were next…as I walked on the road as well, the monkey reached out and tapped my arm and was looking me directly in the eyes..he was content eating something in his hand balanced on the seat…the driver said hi and passed and the monkey kept looking at me as he ate…he was the size of a 2 1/2 year old. Boy toddler…amazing…..I had a laugh and yelled good bye in Thai as I waved…

  36. Sam says

    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.

  37. MIke says

    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.

  38. Ann says

    HI IF I use coconut whipped cream to substitute heavy cream for the filling of mousse. It will be alright,right?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think it would work! There will be a slight coconut taste, but as long as that doesn’t both you, we’d say go for it!

    • Teresa says

      Wouldn’t thicken, used 4 undone tapioca flour and extra icing sugar😕 Will try with a different brand of coconut milk next time, as hadn’t separated in tin overnight.

  39. Lisa says

    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!

  40. Alina says

    Hi Dana,

    Is there any way to salvage curdled whipped cream? I followed your tip about putting the reserved water a little at a time but I’m not sure if it was too much or if maybe I over whipped it? Wondering if there’s a way to fix it. It tastes great so I’d hate for it to go to waste.

    Thank you so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, never had it curdle! In that instance I don’t know if it can be salvaged. Sorry!

    • Ann says

      We had same experience! It was looking okay and we kept whipping hoping for more volume and instead it curdled. Tastes fine, though, and would love to find a use instead of throwing it out.

        • Sierra says

          Perfect! I used who,e foods 365 brand coconut cream refrigerated. I used my trusty old hand mixer, definitely cover and stick the mixing bowl in the fridge once it’s mixed, it’ll firm up nicely. I’ve dolloped on peaches, pancakes and minimalist baker 3 ingredient fudge. MB you make cooking and baking inspiring and fun! Thanks :)

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Love all those combinations! Thanks so much for sharing, Sierra! xo

  41. Nicole says

    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.

  42. Trisha says

    I tried thai kitchen with guar in it, it’s congealed and in pieces. You said the first two listed are guar free. But Thai kitchen is on your list. So does guar need to be in it or not???? So confused I’ve tried this many times and it’s all separated and will
    Not whip

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Trisha, sorry for the confusion. Unfortunately it’s not always about the guar. First and foremost it’s about the quality of the coconut milk or cream, which is why we recommend brands that source from Thailand, where coconuts seem to have the best flavor and texture for this recipe’s purpose. I’d recommend Savoy Coconut Cream if you can find it! We order ours on Amazon. Thai Kitchen does work, but for us it’s hit and miss, which I suspect to be due to where it’s being sourced from (seems to be inconsistent).

    • Karen Rhoads says

      Hi Dana,

      I used a stand mixer (not a good one) with the chilled whisk and chilled bowl and found that my cream was rather stiff and not very airy despite leaving the machine running for 4 minutes. I used 365 brand Whole coconut milk and found that there were still hardened chunks in its free all that whipping. Now grant it, I had the can chilling in the back of my fridge for about a week, but other than that can you give me ideas to aerate it more next time so it has higher peaks?

      Thanks so much!


      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hmm, personally my go-to for coconut whipped cream is Savoy coconut cream. It’s incredibly fluffy and lends to amazing whip! WF 365 is great for coconut yogurt, but sometimes it can be a little thick and not whip quite as well. Hope that helps! Oh, and if there are some little lumps, you can add in some of the leftover liquid from the bottom of the can to thin it out a little. Just don’t add too much or it can make it watery.

        • Nikkoal says

          Hi Dana, I am making a double layer ice cream cake and wanted to know, how well this would hold up as my frosting? It would be kept in the freezer until cake time. Thanks Nik

      • Tess says

        In Canada I found Savoy at Walmart for a good price. I stumbled upon how good it is for whipping accidently. My last can was 90% cream, incredible!

      • Timothy Perri says

        Hi Karen!

        I just tried making this last night, I found that adding a tablespoon of aquafaba to my coconut milk helped it aerate and whip quite nicely. Still didn’t exactly turn out as I’d hoped as I think the brand of coconut milk wasn’t particularly good. But definitely a step up on my previous attempt. Hope this helps!

    • Alexa says

      I’m making this with the Carrot Cake recipe for my boyfriends 30th
      this Saturday. Can I put the whipped cream onto the cake and store in fridge?

  43. Rin says

    Hello, I was wondering If you have also tried using Chaokoh coconut milk to experiment with. If so, what is the difference? Would using an emulsifier help thicken the coconut milk fat?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rin, we aren’t familiar with that product. An emulsifier is used to prevent separation- we aren’t sure whether it impacts thickening.

  44. Adri says

    I want to add food coloring and use the whip on cake/cupcakes for my little one’s birthday – this should be fine right? Gel coloring will probably be best. I live in South Africa and we don’t have access to all the ingredients, e.g. the vegan butter (used in your other frosting recipes). I make my own to spread on bread as I need soy free too, but that’ll probably not do for making icing?

  45. Abe says

    This looks pretty simple! I wonder if this would be a good center for a Ferraro rafaello. Most homemade recipes I see just use condensed milk, and that’s all. I am unsure how the center would hold up with just coconut cream. Should I perhaps fold in some condensed milk? Or maybe white chocolate? Any insight would be great!

    • Victoria Frederick says

      Do you know if the cream would be stable enough to hold up at room temperature on a cake for a few hours?
      Victoria x

      P.S I got your cook book for Christmas and use it at least twice per week, it’s amazing!!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Victoria, we’re so glad you enjoy our cookbook =) Unfortunately, coconut whip doesn’t hold up well at room temperature. 2 hours would probably be the maximum it would be able to hold up.

  46. Danae says

    I’d like to use this to top a vanilla cake. Could I spread it on the cake then keep the cake refrigerated until serving?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but it might work. Though we think it would be best to frost just before serving since coconut whipped cream can be a little more sensitive.

  47. Megan says

    I am eager to try this! My question: If I make this in advance, refrigerate it in a piping bag, would it harden enough to pipe into a design on top of a chocolate pie? Thank you!

      • Megan says

        Thank you! I am going to use the Savoy Coconut Cream, refrigerated overnight. I’ll let you know how it goes and post photo if I can.

        • Megan says

          I tried the Savoy Coconut Cream to pipe on a pie, and it worked out. Although I was able to pipe it, it was a bit soft. I think next time I will go with the Aroy-D Coconut Milk as that has beat to a stiffer consistency in the past for me.

  48. Natalie says

    Does this cream taste of coconut or does the sweetener kill the taste? I’d like to use it on a pikelet with jam as well as pavlova. Thanking you kindly, Natalie.

  49. Stacey says

    I have wasted several cans trying to whip it in my Kitchen Aid mixer. Must use a handheld mixer as my whip attachment did not reach the bottom of the bowl sufficiently to whip the cream.

  50. Lisa says

    Hello :)
    thank you for sharing the video, I will try it! I was wondering one thing, I’d like to frost a cake and bring it to my friends house, so it’ll be out of the fridge for about 1 1/2 hours. Do you think it will melt, like it’s not warm here, but like the subway might be heated…
    Thank you for your advice!

  51. Amy says

    How would honey or agave work. Although there isn’t much in the recipe, I like to stay away from sugar when I have certain guests over.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Liquid sweeteners will make it more runny where as the powdered sugar improves the texture. But it might still work!

    • Sidney says

      I recommend blending Xylitol into a fine powder with either a nutrabullet, food processor or coffee grinder and using that in place of sugar, it looks, tastes and feels just like refined sugar and is an anti microbial five atom molicule, I also suggest you find some derived from birch tree rather then corn as corn is very commonly modified genetically.

    • Kim says

      I use a few drops of stevia and a dash of vanilla – Yum!
      BTW: Totally loving the coconut yogurt!

  52. Kelly Couch says

    Hi! I was wondering if you had a DIY version of the So Delicious Coco Whip. The one that goes in the freezer and brings us back to childhood memories of coolwhip topping :) ? I wonder if this recipe could be modified at all! Any ideas?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s so funny you say that as I just kind of accidentally made some yesterday. You essentially whip Savoy Coconut Cream (find here) with a little maple syrup, chill, and voila!

  53. Nicola G, says

    Do you have any suggestions for what to do with the contents of a “dud” can? I intuitively did the shake test in the store, ‘cause I bought a store brand. I think I tried every trick out there: added a bit of the can liquid, some arrowroot (I don’t have potato flour- does it matter a lot?) and the homemade confectioner’s sugar — nothin’! So now I’ve got this container of sweetened, stabilized coconut milk, and I don’t know if there’s a recipe, or what to do with it, rather than throw it out.

  54. Nic27 says

    I was wondering the same thing about my isi dispenser (lost up in a high cabinet) so I looked it up online.
    I did notice that (even though she said she refrigerated it) her coconut milk or cream looked very, um, creamy, or loose; whereas what I used has that hard coconut cream on top of the milk& inside the can cover that needs to be scraped off to use.

    • Jenn says


      I’ve made this for our Easter cake and it turned out great! I used Kosa brand coconut cream and it was perfect, no liquid in the can at all. It does have guar gum though for those who are sensitive.

      I’m going to use this for waffles in the morning as well, but I will still have a lot left over. I’m wondering if it will freeze well? I’m inclined to say no, but wanted to double check if anyone has had experience with it.


      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Jenn, we’re so glad it worked well! We don’t think it would freeze well, unfortunately.

  55. Bharat MV says

    Why does homemade coconut cream(taken from chilling homemade coconut milk) stay in fridge for 1-2 weeks but homemade coconut milk goes bad to 2-3 days?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So canned coconut cream / full fat milk typically stays good in the fridge up to 1-2 weeks once opened because anything canned is exposed to enough heat to kill any bacteria. But homemade versions are not. Hope that clarifies!

  56. Candy says

    Has anyone tried this recipe, following instructions to the fullest but stored/used in a whipped cream dispenser? I’d love to figure out a way to replicate the look of dispensed cream, it’s so pretty!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Candy, Another commenter mentioned that using a whipped cream dispenser caused clumps that clogged the valve and prevented proper foaming/dispensing. Let us know if you give it a try though!

    • Nidhin George says


      Will it work out if I use coconut sugar as I am afraid if it will sieze my whiped cream as the coco sugar is coarse and not fine ?

      Will this work ?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Nidhin, we think it will impact the color and maybe the texture. If you try it, we would suggest grinding the coconut sugar into a fine powder before adding.

  57. Lorinda M says

    I made this twice! I used Nature’s Charm both times, 2 cans each time. The first time was perfect! Fluffy, silky, and delicious! The second time I made it, I whipped it too long and “broke” the whip cream! I ended up scratching the coconut whip cream although since I didn’t know how to bring it back. I tried throwing it in the refrigerator for a day to see if I could bring it back, and it is still liquified. Do you have any suggestions to bring it back (for next time)?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So strange! I’ve never whipped it so long it broke. Sorry, I don’t have any troubleshooting tips for that. It may just be better used in smoothies in that instance. Coconut can be quite finicky!

  58. Ellie says

    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.

      • Taffney Wallace says

        Hi – Will the whipped cream break down if I use it in a cashew pudding to make it lighter in consistency for a banana pudding?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          I wouldn’t use it entirely as the base for the pudding, but when mixed in yes it should work well to lighten it!

      • Ginger says

        No reviews on brands common out West & on our Southern US borders…Goya & Imperial Dragon….lots of good cream on top and make delish ice creams.

  59. Joanne Hannington says

    Hi there I love your recipes but I’m struggling to get my coconut whip to sit on my hot chocolate, is there a way of doing it without it sinking?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s a tricky one! The problem is hot chocolate is hot (obviously) and more liquidy than the coconut whip, which is cold and more dense. So, it wants to sink. But, if you add a healthy enough dollop it should sit on top or at least float!

  60. Maral says

    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

  61. Amanda says

    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.

      • Katia says

        I wasn’t quite sure where to write a new comment so I decided to reply to one of yours answers (sorry!) but I tried this & my friend accidentally put it in the freezer so the texture was not how we wanted it to be AT ALL however the taste was really good! Instead of using bought powered sugar we made our own & we only put 1/4 in and it was already EXTREMELY sweet! So putting in 3/4 would’ve made it inedible due to how sweet it would be no?

  62. Liane says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Liane. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  63. Jeanne says

    Has anyone used coconut milk from Thrive? It’s organic and doesn’t have any guar gum in it. It’s my go to coconut milk so I guess I’ll give it a try.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but if you do some experimenting, we would love to hear how it goes!

    • Courtney says

      I just tried to make whipped cream using Thrive brand coconut milk. I don’t know if my refrigerator is too cold or if the issue was the milk, but it never whipped up.

  64. Cheryl says

    Hi I am planning on whipping the tinned coconut cream after chilling and then sandwich between two gluten free sponge cakes (homemade). I am then planning on covering with ready roll icing. How long will this keep before it can be served please? I am unsure about how the whipped coconut will react?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      In the refrigerator coconut whipped cream will keep for days. I’m not sure how it will react with icing however! Let us know how it goes!

  65. Karalee says

    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.

  66. Jen says

    I use Grace coconut milk (from carton) for other stuff – don’t know if you’ve this in the US? It’s very thick, comes out like thick cream. Would this be suitable?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, we aren’t familiar with that brand, but it sounds like it would work well! Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather, we haven’t tried that, but you could probably use a different extract (such as peppermint or almond) in place of the vanilla. If you give it a try, we would love to hear how it goes!

  67. Ann-Margaret Manyak says

    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!

  68. Jason says

    I was wondering if you tried putting the coconut cream and powdered sugar into a whipped cream charger-the kind that uses nitrous oxide to chill? I have one, but don’t want to ruin the recipe if you already know it doesn’t work:)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jason, we have never tried that! If you give it a try, we would love to hear how it goes!

    • EngineerMom says

      Knowing how those work, you need a fat (like heavy cream) that remains liquid when chilled. Coconut cream would just solidify in the canister!

  69. Nikki says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nikki, sorry to hear it didn’t turn out for you. Do you mind sharing what brand of coconut milk you used?

      • Emily says

        I’ve read on other sites that coconut milk that has guar gum in it typically doesn’t turn out well. Did the kind you used have that in it?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Emily, you can find the five brands that worked for us in the post. Some did contain guar gum, but others did not. Hope that helps!

    • Nikki says

      Let me add some notes: This “whipped cream” is not as workable as real whipped cream inasmuch as it is softer and not amenable to “frosting” a cake (while the addition of gelatin to real whipped cream does make a product that can frost the top and sides of a cake). So if all you want to do is use it between cake layers and on the top it will be fine. It’s more of a “dollopable” cream than a “spreading” cream.

      I did try to salvage this by using tapioca starch and gelatin, nothing helped make it more “robust”.

      It does have a real coconut flavor so you might want to consider what “taste” your are trying to achieve in the final product. I found the “mouthfeel” to be more similar to buttercream than whipped cream.

      I didn’t try piping it, but I assume it might be too soft to hold a “piped” shape.

      Hope this helps!

      • EngineerMom says

        Can you please share the brand of coconut milk you used? It really would be helpful to know what to avoid for those of us who don’t have easy access to the brands listed!

        • JS says

          I’m sorry but this comment is very mean spirited. I’ve enjoyed the recipes from this site and tastes are varying. You seemed to have no consideration for the human being who worked hard to create this site and puts so much effort into it. Your review told me a lot more about an angry nasty spirited reviewer than the recipe. Try for better next time. We’re all human beings trying to do our best. It’s not like she messed up getting your kid into college. It’s a freaking whipped topping. Dial back the anger Nikki.

      • Clementine says

        Nikki – very helpful troubleshooting, wish I had read your comments before I whipped this up as a frosting for a cake! Will stick to using this for cake filling and top as suggested. Mine has come out quite soft.

  70. Terra Alvarado says

    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

  71. julie west says

    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

    • julie west says

      I forgot to give it a star rating, definitely 5 out of 5 and I found it very easy to make and I am not normally a dessert/pie/cake maker. I really recommend this recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the sweet note and lovely review, Julie. We are so glad everyone enjoyed it!

  72. Nicole says

    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 ?

  73. Alison says

    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!

    • ainslee says

      Hi there alison, I’m in australia too – just wondering which brand you ended up using? All the ones i try are inconsistent. I used to use Topwil but I cn’t find it any more!

  74. Katherine says

    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!

  75. Leptosiphon says

    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!

  76. Jessica says

    Hello! I have a can of coconut cream in my fridge that’s been there for approx. 4 months. It’s not expired. Do you think it will still work since it’s been refrigerated for so long? Thanks.

  77. Vanessa Cabrera says

    Hi. What would you recommend for a substitution for the raw almonds and almond milk? Allergy has me stressing over this hahaha thank you in advance

    • Anthony Beckford says

      Thanks for this detailed advice i found it very helpful. I was following a recipe and the coconut cream wouldn’t thicken no matter how much more icing sugar and arrowroot i added. I was so confused but after reading this i changed brand of coconut milk and it worked thanks

  78. Jessegirl says

    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!

  79. Trish says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Trish, tapioca flour is gluten-free. If you don’t have access to it, you could maybe try arrowroot starch or cornstarch? Also, be sure to check out our updated post with brand recommendations for better results next time!

  80. Linda says

    I opened a can of coconut milk and as always dumped the cream and milk in vitamix to blend It came out looking curdled Is it ok to use The date is good until july of 2019thanks