Coconut Whipped Cream

April  6, 2016
4 Ratings
Photo by Dana Shultz
Author Notes

Having signed off of dairy for good several years ago, I was left craving a whipped topping for desserts like pies, cakes, and ice cream. Coconut whipped cream has literally changed my life.

Coconut whip can be a little tricky to master, primarily because not all coconut milk is created equal. But make it successfully and it's incredible: fluffy, slightly coconutty in flavor, and perfectly sweet. —Dana Shultz

  • Makes 1 to 2 cups
  • 14 ounces can coconut cream or full-fat coconut milk
  • 1/4 to 3/4 cups confectioners' sugar
  • 1/2 teaspoon pure vanilla extract (optional)
In This Recipe
  1. Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can—you want to encourage separation of the cream and liquid.
  2. The next day, chill a large mixing bowl 10 minutes before whipping.
  3. Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top layer of thickened cream and leave the liquid behind (reserve for use in smoothies and baking). If your cream didn't harden, see notes in step 6.
  4. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add confectioners' sugar to taste (and vanilla, if using) and mix until creamy and smooth, about 1 minute. Taste and adjust sweetness as needed.
  5. Use immediately or refrigerate. It will harden and set in the fridge the longer it's chilled. Coconut whipped cream will keep for up to 1 to 2 weeks.
  6. NOTES: *If your coconut milk didn’t harden and separate after refrigerating, you probably got a dud can without the right fat content. This is because coconut milk is sourced from all over the world and depending on where it’s from and who the producer is, the fat content will vary. In that case, you can try to salvage by adding a bit of tapioca flour (1 to 4 tablespoons) during the whipping process. That has worked for me several times. However, I’ve found this isn’t always a sure-fire solution. *To ensure your confectioners' sugar is vegan-friendly, reference this resource:

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Dana is the recipe developer, content creator, and food photographer behind Minimalist Baker. She has been blogging in some form since 2010 and developed a deep love for recipe experimentation and food photography in the process. She is the author of 31 Meals Cookbook and co-creator of The Food Photography School and the Essentials of Building a Great Food Blog Course. She’s also an exercise enthusiast, green smoothie addict, and aspiring wine and coffee aficionado. Her achilles heel is an almond milk latte.