Coconut Whipped Cream Recipe

Say goodbye to dairy and hello to this dreamy, light, and fluffy coconut whipped cream! This easy recipe uses only a few simple ingredients and requires minimal prep time. Perfect for topping cakes, pies, fruit, or enjoying on its own, this chemical-free alternative is unbelievably creamy and delicious. Get ready to experience the ultimate dairy-free whipped topping!

Prep Time 5 mins
Cook Time 5 mins
Calories 199.3 kcal
Protein 5g
Rating 5.0 (2 Reviews)
Coconut Whipped Cream 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Coconut Whipped Cream

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How to Make Coconut Whipped Cream

  1. Refrigerate one 13.5-ounce can of full-fat coconut milk for at least 4 hours, or preferably overnight for best results.
  2. Chill your mixing bowl and whisk in the refrigerator for optimal whipping.
  3. Carefully open the chilled can of coconut milk. Scoop out the thick, solidified coconut cream from the top, leaving the watery liquid behind (reserve the liquid for another recipe).
  4. Place the coconut cream in the chilled bowl.
  5. Beat the coconut cream with an electric mixer (handheld or stand) until it becomes thick, fluffy, and holds stiff peaks. This should take approximately 3-5 minutes.
  6. (Optional) For a stiffer topping, gently whisk in 1-2 teaspoons of soft vegetarian gelatin or powdered agar agar (follow package directions for dissolving).
  7. Store the whipped cream in an airtight container in the refrigerator.
  8. Use within 2-3 days for best flavor and texture.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

25g

Fat

81g

Carbs

2g